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- 1 medium zucchini, finely grated - 1 cup all-purpose flour - ½ cup whole wheat flour - ½ cup granulated sugar - ¼ cup brown sugar, tightly packed Zucchini is the star of this bread. It adds moisture and a soft texture. The grated zucchini blends well into the batter, making it hard to taste the veggie. I love using both all-purpose and whole wheat flour. This mix gives the bread a great flavor and texture. The sugars balance the zucchini's mild taste, adding just the right sweetness. - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ⅓ cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - ½ cup semi-sweet chocolate chips - ¼ cup chopped walnuts (optional) Baking soda and baking powder are key for rising. Salt and cinnamon enhance the flavors nicely. Vegetable oil keeps the bread moist. Eggs add structure and help bind the ingredients together. Vanilla extract gives a warm, sweet note. Chocolate chips bring joy to every bite. They melt and create gooey pockets of chocolate. Walnuts, if you choose to add them, add a nice crunch and nutty flavor. You can skip them if you want a smoother texture. {{ingredient_image_2}} - First, preheat your oven to 350°F (175°C). This gets it ready for baking. - Next, take a 9x5 inch loaf pan. Lightly grease it with cooking spray or butter. This helps the bread not stick. - In a medium bowl, combine the grated zucchini with a pinch of salt. Let it sit for about 10 minutes. This step helps to draw out extra moisture from the zucchini. - While the zucchini rests, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon in a large bowl. This ensures the dry ingredients mix well. - In another bowl, blend the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these together until the mixture is smooth. - After the zucchini has rested, gently squeeze it to remove any excess moisture. Then, fold the drained zucchini into the wet mixture until it combines well. - Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon. Mix just until everything is combined. Be careful not to overmix; this keeps the bread tender. - Now, gently fold in the semi-sweet chocolate chips and walnuts (if using) until they are evenly spread throughout the batter. - Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking. - Bake in the preheated oven for 50 to 60 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean. - Once baked, let the bread cool in the pan for about 10 minutes. This helps it firm up a bit. - After that, carefully transfer the bread to a wire rack to cool completely before slicing. Enjoy each slice warm or at room temperature. To make your bread soft and moist, handle the zucchini with care. Grate it finely. After grating, sprinkle it with a bit of salt and let it sit for ten minutes. This helps remove extra moisture, which is key to a good texture. Then, squeeze out the liquid gently. Avoid overmixing when you combine the wet and dry ingredients. Mix just until you see no dry flour. Overmixing can lead to tough bread. Remember, a few lumps are okay! To check if your bread is done, use a toothpick. Insert it into the center. If it comes out clean, your bread is ready. If there’s batter on it, bake a little longer. Different ovens can bake at different rates. Keep an eye on your bread as it bakes. If your oven runs hot, you may need to reduce the baking time. For a lovely presentation, slice your bread while it’s still warm. You can serve it with a drizzle of chocolate sauce. A dollop of whipped cream on the side adds a nice touch too. Dust the top of the loaf with powdered sugar right before serving. This simple step makes your bread look extra special and inviting. Enjoy the mix of flavors and the beautiful look! Pro Tips Grate Zucchini Finely: Ensuring that the zucchini is finely grated will distribute its moisture evenly throughout the bread, contributing to a moist texture without being overly soggy. Measure Flour Accurately: Use the spoon-and-level method to measure your flour. This prevents overpacking and results in a lighter bread. Too much flour can lead to a dense loaf. Cool Before Slicing: Allow the bread to cool completely before slicing. This helps the loaf set properly and makes for cleaner slices, enhancing presentation and texture. Experiment with Mix-ins: Feel free to customize your bread by adding other mix-ins like dried fruits, seeds, or different types of nuts. This adds unique flavors and textures to each slice. {{image_4}} You can make this bread gluten-free. Use a gluten-free flour blend instead of regular flour. Look for blends that include rice flour, tapioca flour, and xanthan gum. Adjust the liquid in the recipe. You may need to add a bit more liquid to make the batter moist. Start with a tablespoon and see how it mixes. To make this bread vegan, replace the eggs. Use flaxseed meal or chia seeds mixed with water. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water. Let it sit until it thickens. You can also use applesauce or mashed bananas as a binding agent. Use ¼ cup of either for each egg. You can add spices to boost flavor. Try adding nutmeg or ginger for a warm touch. You can also mix in fruits or nuts. Add blueberries or dried cranberries for a fruity twist. Chopped pecans or almonds can replace walnuts. Your bread will still be rich and tasty with these changes. To keep your chocolate chip zucchini bread fresh, store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This helps keep moisture in and prevents it from drying out. Avoid exposing it to direct sunlight or heat, as this can spoil the bread faster. Enjoy it within three days for the best taste and texture. If you want to save some for later, freezing is a great option. First, let the bread cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag or container. It can last in the freezer for up to three months. When you're ready to eat it, take it out and thaw it in the fridge overnight. You can also warm it up in the oven for a few minutes for that fresh-baked taste. Chocolate chip zucchini bread stays fresh for about three days at room temperature. If stored in the fridge, it can last for about a week. Freezing extends its life to about three months. Always check for any signs of spoilage, like mold or an off smell, before eating. To store Chocolate Chip Zucchini Bread, I recommend wrapping it tightly in plastic wrap. You can also use aluminum foil. This keeps moisture in and prevents it from drying out. Store it at room temperature for up to three days. If you want to keep it longer, place it in the fridge. For even longer storage, freeze it. Just slice the bread first, then wrap it well. It will stay fresh for about three months in the freezer. Yes, you can use frozen zucchini in this recipe. Just make sure to thaw it first. After thawing, squeeze out any extra moisture. This will help prevent the bread from being too soggy. Frozen zucchini works well because it is often grated and ready to use. It can save you time, especially if you have some on hand. If you want to make this bread without eggs, there are great substitutes. You can use applesauce, mashed bananas, or yogurt. For each egg, use ¼ cup of applesauce or mashed banana. If you prefer yogurt, use ¼ cup per egg too. These options will keep the bread moist and add a bit of flavor. To reduce the sweetness of your Chocolate Chip Zucchini Bread, cut back on the sugars. You can use half the amount of granulated and brown sugar. Another option is to use unsweetened applesauce in place of some sugar. This keeps moisture while lowering sweetness. You might also consider using dark chocolate chips, as they are less sweet than semi-sweet ones. This blog post guides you through making delicious chocolate chip zucchini bread. We explored the main and additional ingredients needed, like zucchini, flour types, and sugars. I shared step-by-step instructions for mixing and baking the bread. You also learned tips for getting the best texture and variations like gluten-free and vegan options. Lastly, I covered proper storage and common questions. Now, you can enjoy baking a tasty treat that meets your needs and preferences. Dive in, experiment, and relish your homemade zucchini bread!

Choco-Zucchini Delight Bread

A moist and flavorful bread combining chocolate and zucchini for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 medium zucchini, finely grated
  • 1 cup all-purpose flour
  • 1 2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 2 teaspoon baking powder
  • 1 2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 2 cup granulated sugar
  • 1 4 cup brown sugar, tightly packed
  • 1 3 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 2 cup semi-sweet chocolate chips
  • 1 4 cup chopped walnuts (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly with cooking spray or butter.
  • In a medium-sized mixing bowl, combine the grated zucchini with a pinch of salt. Let it rest for approximately 10 minutes to allow excess moisture to be drawn out.
  • Meanwhile, in a large mixing bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Whisk these dry ingredients until they are uniformly mixed.
  • In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and well blended.
  • After the zucchini has rested, gently squeeze it using a clean kitchen towel or your hands to eliminate any excess moisture. Fold the drained zucchini into the wet mixture until combined.
  • Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon, mixing just until the dry ingredients are incorporated. Be cautious not to overmix to maintain a tender bread.
  • Gently fold in the semi-sweet chocolate chips and walnuts (if you choose to include them) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
  • Bake your delicious creation in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean with no additional batter attached.
  • Once baked, allow the bread to cool in the pan for about 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely before slicing.

Notes

For an irresistible touch, serve warm with chocolate sauce or whipped cream. Dust with powdered sugar before serving.
Keyword bread, chocolate, dessert, zucchini