Description
This moist and delightful Chocolate Chip Zucchini Bread combines the subtle sweetness of zucchini with rich, melty chocolate chips for a perfect snack or breakfast treat. Easy to make and great for using up fresh zucchini, this bread has a tender crumb, warm cinnamon spice, and a gooey chocolate surprise in every bite.
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
Add-ins
- 1 cup chocolate chips (3/4 cup folded into batter, 1/4 cup for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×5-inch loaf pan with nonstick cooking spray to prevent sticking and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the melted unsalted butter, granulated sugar, large egg, and vanilla extract until smooth and well blended. Then fold in the shredded zucchini using a spatula until just combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined; avoid overmixing to keep the bread tender.
- Add Chocolate Chips: Fold in ¾ cup of the chocolate chips carefully so they are evenly distributed throughout the batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips on top for a decorative, melty finish.
- Bake: Bake for 45 to 50 minutes, or until a toothpick inserted near the center comes out mostly clean. If the top browns too quickly, tent the loaf loosely with foil to prevent burning.
- Cool: Once baked, remove the loaf from the oven and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Shredded zucchini can be lightly squeezed to remove excess moisture to avoid sogginess in the bread.
- Use room temperature egg and butter to better incorporate ingredients and improve texture.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing the loaf wrapped tightly in plastic wrap and foil can keep it fresh for up to 3 months.
- To make the bread more moist, substitute half the butter with applesauce.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
