Description
This Chocolate Chip Zucchini Bread is a moist, flavorful treat that combines the subtle sweetness of zucchini with warm spices and rich chocolate chips. Perfect for breakfast, snack time, or dessert, this easy-to-make bread boasts a tender crumb, a hint of cinnamon and nutmeg, and delightful pockets of melted chocolate throughout. It’s a wonderful way to sneak some veggies into your baking while indulging in a classic comfort food favorite.
Ingredients
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 to prevent sticking, then set aside.
- 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, ensuring even distribution of leavening and spices.
- Combine Wet Ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted unsalted butter until smooth. Add the shredded zucchini and pure vanilla extract, mixing until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, then carefully fold in 1 cup of the chocolate chips.
- Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar to add a sweet, crunchy finish, then scatter the remaining 1/4 cup chocolate chips for extra chocolate pockets.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it rest in the pan for 10 minutes. Loosen the edges with a bread knife, carefully remove the loaf from the pan, and cool completely on a wire rack before slicing to ensure optimal texture.
Notes
- For best results, shred zucchini using the large holes of a box grater and gently squeeze out excess moisture before adding to the batter.
- You can substitute the all-purpose flour with a gluten-free blend if desired; adjust baking time as needed.
- Be careful not to overmix the batter as this can make the bread dense and tough.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice and freeze portions individually for a quick snack later.
