Irresistible Chocolate Chip Zucchini Bread Recipe

The aroma of warm Chocolate Chip Zucchini Bread wafts through the air, tempting even the most discerning noses. Picture this: soft, moist slices filled with gooey chocolate chips, a subtle sweetness from zucchini, and a hint of vanilla that dances on your palate. spicy sweet potato fries blueberry zucchini bread recipe. For more inspiration, check out this moist pumpkin bread recipe.

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I remember the first time I made this delightful treat. My kids thought I was trying to sneak in vegetables into their dessert—little did they know it would become their new favorite! This Chocolate Chip Zucchini Bread is perfect for brunches, cozy afternoons, or when you simply need a sweet pick-me-up. pair with butternut squash soup.

One summer afternoon, I recall baking this bread for a family gathering. Everyone raved about how they couldn’t taste the zucchini at all—it was like magic!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Use medium-sized zucchini; grating it finely ensures it blends seamlessly into the bread.
• All-Purpose Flour: Regular flour works best for achieving that lovely fluffy texture.
• Granulated Sugar: Sweetens the bread perfectly; you can adjust based on your sweetness preference.
• Brown Sugar: Adds moisture and a rich flavor profile that complements the chocolate.
• Baking Soda: Essential for that nice rise; ensure it’s fresh for optimal results.
• Cinnamon: A pinch gives warmth and depth to the overall flavor—a must-have!
• Eggs: They bind everything together beautifully; feel free to use flax eggs for a vegan option.
• Vanilla Extract: Choose pure vanilla extract for the best flavor impact.
• Chocolate Chips: Semi-sweet or dark chocolate chips add richness; go wild and sprinkle some on top too!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal later.

Prepare Your Zucchini: Grate about two cups of zucchini using the finest side of your grater. Pat dry with paper towels to remove excess moisture.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, and salt until well combined—this helps distribute everything evenly.

Create Your Wet Mixture: In another bowl, beat eggs and mix in both sugars and vanilla extract until creamy. Add in your grated zucchini and stir well!

Combine Mixtures Gently: Pour the wet mixture into the dry ingredients and fold gently until just combined. Be careful not to overmix; we want that airy texture!

Add Chocolate Chips: Fold in those delicious chocolate chips like they’re precious little gems. Feel free to reserve some for sprinkling on top before baking!

Finally, pour your batter into the prepared loaf pan and smooth out the top slightly. Bake for 50-60 minutes or until a toothpick inserted comes out clean—your kitchen will smell heavenly!

And there you have it! Once cooled slightly, slice into thick pieces and enjoy every bite of this delectable Chocolate Chip Zucchini Bread. Whether you choose to share or keep it all to yourself is entirely up to you! For more inspiration, check out this chocolate chip candy cane cookies recipe.

Perfecting the Cooking Process

Start by grating the zucchini and squeezing out excess moisture before mixing it with other ingredients. This ensures your bread doesn’t end up too soggy.

Add Your Touch

Feel free to swap half the flour for whole wheat or add nuts for crunch. You can even toss in spices like cinnamon for extra flavor!

Storing & Reheating

Wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, freeze slices individually and reheat in the toaster.

Baking this chocolate chip zucchini bread brings back memories of me and my grandma in her cozy kitchen, where the aroma of chocolate and spices filled the air while we shared laughter and stories. baking homemade bread.

FAQ

Can I use frozen zucchini for this recipe?

Yes, just thaw and drain excess moisture before using it in your batter.

How do I know when the bread is done?

Insert a toothpick into the center; it should come out clean or with a few crumbs.

Can I replace sugar with a healthier option?

Absolutely! Try using honey or maple syrup for a natural sweetener alternative.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Chocolate Chip Zucchini Bread

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• Author: deleciouscorner
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Savor the rich flavors of this Chocolate Chip Zucchini Bread, where moist zucchini harmonizes with gooey chocolate chips. This easy-to-make recipe is perfect for breakfast or a sweet afternoon snack, combining the goodness of vegetables with decadent chocolate. With its golden-brown crust and soft texture, this treat will quickly become a family favorite!

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Ingredients

Scale 1x2x3x

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Grate zucchini and pat dry to remove excess moisture.
3. In a bowl, whisk together flour, baking soda, cinnamon, and salt.
4. In another bowl, beat eggs and mix in both sugars and vanilla until creamy. Stir in grated zucchini.
5. Combine wet and dry ingredients gently; fold in the chocolate chips.
6. Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 210
• Sugar: 18g
• Sodium: 160mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg