Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the subtle sweetness of zucchini with warm spices and melty chocolate chips, perfect for a comforting snack or breakfast treat. The bread is easy to make, requiring simple ingredients and classic baking techniques to produce a tender loaf bursting with delicious textures and tastes.
Ingredients
Units
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 and Toppings
- 1 1/4 cups chocolate chips, divided (1 cup for batter, 1/4 cup for topping)
- 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 using nonstick cooking spray to ensure the bread doesn’t stick.
- 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. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted butter until the mixture is smooth and well combined. Then add the shredded zucchini and pure vanilla extract, mixing thoroughly.
- Incorporate Dry Ingredients: Add the dry ingredients into the wet mixture and gently mix until just combined. Be careful not to over-mix to maintain a tender crumb.
- Fold in Chocolate Chips: Gently fold 1 cup of the chocolate chips into the batter, distributing them evenly without overworking the dough.
- Fill Pan and Add Topping: Pour the batter into the prepared loaf pan. Sprinkle the top with turbinado sugar for a crunchy crust, then evenly scatter the remaining 1/4 cup chocolate chips on top.
- Bake: Place the loaf pan in the oven and bake for 50 to 65 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and allow it to sit in the pan for 10 minutes. Use a bread knife to loosen the edges from the pan, then carefully transfer it to a cooling rack. Cool completely before slicing to ensure clean cuts and optimal texture.
Notes
- Do not overmix the batter to keep the bread moist and tender.
- Shredded zucchini should be fresh and squeezed lightly to remove excess moisture to avoid a soggy loaf.
- Turbinado sugar atop the bread adds a delightful crunch and subtle caramel flavor.
- Allowing the bread to cool completely ensures easier slicing and better flavor development.
- You can substitute chocolate chips with nuts or dried fruit for variation.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 301
- Sugar: 26g
- Sodium: 241mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
