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- 1 cup grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil (or melted coconut oil) - 2 large eggs - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) - 1 cup = 240 ml - 1 teaspoon = 4.9 ml - 1/2 cup = 120 ml - Zucchini: Adds moisture and nutrition without strong flavor. - Flours: All-purpose and whole wheat create a nice texture. - Sugars: Granulated sugar gives sweetness, while brown sugar adds depth. - Chocolate Chips: Semi-sweet chips melt and create rich pockets of chocolate. - Eggs: Bind the ingredients and provide structure to the bread. - Cinnamon: Adds warmth and enhances the sweet flavor of the bread. Using these ingredients makes your Chocolate Chip Zucchini Bread tasty and moist. Each one plays a role in creating a delicious loaf that is sure to impress. {{ingredient_image_2}} 1. Preheat the Oven: Set your oven to 350°F (175°C). This ensures even baking. 2. Prepare the Zucchini: Grate one medium zucchini. Place it in a bowl with a pinch of salt. Let it sit for 5-10 minutes. This helps release extra moisture. After resting, gently squeeze the zucchini to remove any liquid. 1. Mix Dry Ingredients: In a large bowl, whisk together: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon Make sure these mix well for an even bake. 2. Combine Wet Ingredients: In a separate bowl, mix: - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1/2 cup vegetable oil Mix until smooth. Add in: - 2 large eggs (one at a time) - 1 teaspoon vanilla extract Stir well after each addition. 3. Blend Ingredients: Slowly add the dry mix into the wet mix. Use a spatula to stir gently. Stop mixing when just combined; some lumps are fine. 4. Incorporate Zucchini & Add-Ins: Fold in the prepared zucchini and 1 cup semi-sweet chocolate chips. If you like, add 1/2 cup chopped nuts. Mix gently and avoid overmixing. 1. Transfer to Pan: Pour the batter into a greased 9x5 inch loaf pan. Smooth the top with a spatula for even baking. 2. Bake the Bread: Place the pan in the oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. 3. Cool Down: After baking, let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. Enjoy your delicious chocolate chip zucchini bread! Grating zucchini is easy, but some tips help. First, choose a medium zucchini. It gives the right moisture. Use a box grater or a food processor for speed. Grate the zucchini coarsely. This adds texture to your bread. After grating, sprinkle a little salt on the zucchini. This draws out extra moisture. Let it sit for 5-10 minutes before using. Then, squeeze it gently to remove the water. This step keeps your bread from being soggy. For a soft and moist bread, mix wet and dry ingredients carefully. Combine them until just mixed. Some lumps are okay. Overmixing makes the bread tough. Use a spatula to fold in the zucchini and chocolate chips. This gentle approach keeps the batter light. Letting the bread cool in the pan helps it set. After 10 minutes, move it to a wire rack. This air circulation helps keep the crust crisp. One common mistake is using too much zucchini. Stick to 1 cup for best results. Another is not draining the zucchini well. Excess water makes the bread dense. Avoid overbaking; check it at 50 minutes. A toothpick should come out clean. If you bake too long, the bread can dry out. Lastly, don’t skip the eggs—they add moisture and help the bread rise. Keeping these tips in mind will lead to perfect chocolate chip zucchini bread every time! Pro Tips Grate Zucchini Properly: Use a box grater or food processor to achieve fine, evenly grated zucchini. This ensures even distribution throughout the bread and a moist texture. Use Room Temperature Ingredients: Allow eggs and oil to come to room temperature before mixing. This helps create a smoother batter and improves the bread’s rise. Check for Doneness: Insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs. If it comes out wet, continue baking in 5-minute increments. Store Properly: Once cooled, wrap the bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days, or freeze for longer shelf life. {{image_4}} You can make this bread gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum for better texture. This keeps your bread soft and moist, just like the original. Add extra flavor to your bread. Consider mixing in a pinch of nutmeg or ginger for warmth. You can also use almond or coconut extract instead of vanilla. These small changes enhance the taste without being overpowering. Get creative with mix-ins! You can add fruits like raisins or dried cranberries. Chopped apples or pears also work well. If you like crunch, try adding nuts like pecans or almonds. These options let you customize your bread to fit your taste. To store leftover chocolate chip zucchini bread, first let it cool to room temperature. Then, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This keeps the bread moist and fresh. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing it. To freeze your zucchini bread, slice it first. This makes it easy to grab a piece later. Wrap each slice in plastic wrap, then place the slices in a freezer bag or container. Squeeze out as much air as possible before sealing. Your bread will stay fresh in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight or at room temperature for a few hours. To reheat your zucchini bread, you have a couple of options. For the best texture, use an oven. Preheat the oven to 350°F (175°C). Wrap the bread in foil to keep it from drying out. Heat for about 10-15 minutes. If you want a quick option, use a microwave. Place a slice on a plate and heat for 15-20 seconds. Enjoy your warm, tasty bread! Yes, you can use frozen zucchini. Just remember to thaw it first. Drain any extra water after thawing. This will keep your bread from becoming too soggy. Frozen zucchini works as well as fresh zucchini in this recipe. Chocolate chip zucchini bread lasts about 3 to 4 days at room temperature. Store it in an airtight container. You can also keep it in the fridge for up to a week. For longer storage, consider freezing the bread. It can last for up to three months in the freezer. Just thaw it overnight in the fridge when you're ready to enjoy it again. Yes, you can skip the chocolate chips if you prefer. The bread will still taste great with the zucchini and spices. If you want a different flavor, try adding nuts or dried fruit instead. This way, you can customize the bread to your taste. In this post, I covered zucchini bread, from ingredients to storage. I explained key ingredients, measurement tips, and highlighted important techniques. You learned the step-by-step process and common mistakes to avoid. I shared ways to make it gluten-free and add flavors or mix-ins. Finally, I included storage tips to keep your bread fresh. Zucchini bread is fun, tasty, and easy to make. With these tips, you'll create a delicious treat every time. Enjoy baking!

Chocolate Chip Zucchini Bread

A moist and delicious zucchini bread loaded with chocolate chips and a hint of cinnamon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it with cooking spray or lining it with parchment paper for easy removal.
  • Prepare the Zucchini: In a medium mixing bowl, combine the grated zucchini with a pinch of salt. Allow it to sit for 5-10 minutes. This step helps to release excess moisture. After resting, gently squeeze the zucchini to remove any additional liquid before setting aside.
  • Mix Dry Ingredients: In a large bowl, use a whisk to combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Ensure that these ingredients are well incorporated for an even bake.
  • Combine Wet Ingredients: In a separate mixing bowl, thoroughly mix together the granulated sugar, brown sugar, and vegetable oil until smooth. Then, add the eggs one at a time, mixing well after each to ensure they are fully integrated. Stir in the vanilla extract to add depth of flavor.
  • Blend Ingredients: Gradually add the dry flour mixture to the wet mixture. Use a spatula or wooden spoon to stir gently until just combined. Be cautious not to overmix—the batter should still have some lumps for a tender texture.
  • Incorporate Zucchini & Add Ins: Fold in the prepared zucchini, chocolate chips, and nuts (if desired) using a gentle motion. Again, avoid overmixing; you want a uniformly mixed batter without overworking it.
  • Transfer to Pan: Pour the batter into the prepared loaf pan, using a spatula to smooth out the top for even baking.
  • Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Cool Down: Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack for complete cooling.

Notes

Serve warm with powdered sugar or butter for an extra treat.
Keyword baking, chocolate chip, zucchini bread