Description
Delicious and moist Chocolate Chip Zucchini Bread combines the subtle sweetness of shredded zucchini with rich chocolate chips, warm spices, and a tender crumb. Perfect for breakfast, snacks, or dessert, this easy-to-make bread is baked to golden perfection and offers a delightful balance of flavors and textures.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups shredded zucchini
- 1 1/2 teaspoons pure vanilla extract
Add-ins
- 1 1/4 cups chocolate chips, divided
- 1 tablespoon turbinado sugar, for sprinkling on bread
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside to ensure easy removal of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. This blend of spices gives the bread a warm and inviting flavor.
- Combine Wet Ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla extract, mixing well to evenly distribute.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix until just combined. Be careful not to overmix to keep the bread tender. Gently fold in 1 cup of the chocolate chips.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Sprinkle the top with turbinado sugar for a subtle crunch and sweetness, then evenly distribute the remaining 1/4 cup of chocolate chips on top.
- Bake: Bake in the preheated oven for 50 to 65 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Oven times may vary, so start checking at 50 minutes.
- Cool: Remove the loaf from the oven and let it sit in the pan for 10 minutes. Then, loosen the edges with a bread knife and carefully remove the bread from the pan. Transfer to a cooling rack and allow it to cool completely before slicing to maintain structure and flavor.
Notes
- Make sure to shred the zucchini finely and squeeze out excess moisture if possible to avoid a soggy bread.
- Use room temperature eggs to help blend ingredients smoothly.
- Do not overmix the batter once dry ingredients are added to keep the bread light and tender.
- Turbinado sugar on top adds a lovely crunch and visual appeal but can be omitted if unavailable.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The bread can also be frozen for up to 3 months; slice before freezing for easy thawing.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 301
- Sugar: 26g
- Sodium: 241mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
