Description
This moist and flavorful Chocolate Chip Zucchini Bread combines tender shredded zucchini with warm cinnamon and sweet chocolate chips for a delicious twist on classic quick bread. Perfect for breakfast, snack, or dessert, this easy-to-make loaf is wholesome and comforting, featuring a subtle hint of spice and melty chocolate throughout.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cup zucchini, shredded
Mix-ins
- 1 cup chocolate chips
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 9×5-inch loaf pan with nonstick cooking spray to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt until well combined. This helps distribute the leavening agents evenly throughout the batter.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the melted unsalted butter, granulated sugar, egg, and vanilla extract until smooth and thoroughly mixed. Then fold in the shredded zucchini gently using a spatula until incorporated.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Carefully stir until just combined; be careful not to overmix to keep the bread tender. Fold in ¾ cup of the chocolate chips evenly through the batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining ¼ cup chocolate chips evenly over the surface for a visually appealing topping and extra bursts of chocolate.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs attached. If the bread starts to brown too quickly, tent it loosely with aluminum foil to prevent over-browning.
- Cool: Remove the bread from the oven and allow it to cool in the pan on a wire rack. Cooling helps the loaf set properly, making it easier to slice and enhancing the flavor.
Notes
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Make sure to squeeze out excess moisture from the shredded zucchini to avoid a soggy bread texture.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- The bread can be frozen for up to 3 months; slice before freezing for easy thawing.
- Use dairy-free butter or oil to make this recipe dairy-free.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
