Description
This moist and flavorful Chocolate Chip Zucchini Bread blends the subtle sweetness of shredded zucchini with warm spices and melty chocolate chips for a perfect treat. Easy to prepare and baked in a loaf pan, this bread is ideal for breakfast or a sweet snack.
Ingredients
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
- 1 1/4 cups chocolate chips, divided
- 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 with nonstick cooking spray to ensure the bread doesn’t stick, then set it aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted unsalted butter until smooth and well combined. Add the shredded zucchini and pure vanilla extract, mixing until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing. Fold in 1 cup of the chocolate chips delicately.
- Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar for a sweet, crunchy finish, and scatter the remaining 1/4 cup of chocolate chips on top for extra chocolatey pockets.
- Bake the Bread: Place the loaf pan in the preheated 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 the Bread: Remove the bread from the oven and let it rest in the pan for 10 minutes. Use a bread knife to loosen the edges, then carefully remove the loaf from the pan and cool completely on a wire rack before slicing to ensure the best texture.
Notes
- Make sure to squeeze excess moisture from the shredded zucchini if it’s very wet to avoid soggy bread.
- Use room temperature eggs to help the batter mix evenly.
- Do not overmix the batter to keep the bread tender.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to substitute chocolate chips with chopped nuts or dried fruit for variation.
