Chocolate Chip Zucchini Bread – Moist & Comforting Treat

This Chocolate Chip Zucchini Bread is a deliciously moist quick bread that hides shredded zucchini in a sweet, chocolate-studded batter. It’s perfect for breakfast, snacks, or dessert — and such a great way to sneak in some veggies.

Why You’ll Love This Recipe

• Super moist and tender, thanks to the zucchini.
• Sweet chocolate chips in every bite make it feel like an indulgent treat.
• Easy to make — no frosting needed, just simple mixing and baking.
• Kid‑friendly and perfect for brunch, lunchboxes, or sharing with friends.

Recipe Details

• Prep Time: ~10–20 minutes
• Bake Time: ~50–60 minutes
• Total Time: ~1 hour + cooling
• Yield: ~1 loaf (about 12 slices)
• Category: Breakfast / Snack / Dessert
• Method: Baking
• Diet: Vegetarian
• Keywords: zucchini bread, chocolate chip loaf, vegetable quick bread

Ingredients You’ll Need

Here’s a common ingredient list (adapted from similar recipes):

• All‑purpose flour
• Baking soda + (optional) baking powder
• Salt
• Ground cinnamon (and optionally a pinch of nutmeg)
• Eggs
• Neutral oil (vegetable or similar)
• Granulated sugar + (optional) brown sugar
• Vanilla extract
• Zucchini, shredded (no need to peel)
• Chocolate chips (semi‑sweet or your choice)
• (Optional) Sour cream or yogurt for added moisture

Instructions

1. Preheat & Prepare Pan
   Preheat your oven to 175–180 °C (350°F). Grease a 9×5‑inch loaf pan.
2. Grate the Zucchini
   Shred the zucchini (you can use a box grater). It’s okay to leave in some moisture — it helps keep the bread moist.
3. Mix Dry Ingredients
   In a bowl, whisk together flour, baking soda (and baking powder if used), salt, cinnamon, and nutmeg.
4. Mix Wet Ingredients
   In another bowl, beat the eggs, sugars, oil, vanilla, and shredded zucchini until combined.
5. Combine
   Gently fold the dry mixture into the wet ingredients — don’t overmix.
6. Add Chocolate Chips
   Fold in the chocolate chips.
7. Bake
   Pour the batter into the prepared loaf pan. Bake for about 50‑60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
   Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
9. Slice & Serve
   Once cool, slice the bread and serve. It’s delicious on its own or with a spread of butter.

You Must Know

• Don’t squeeze out all the moisture from the zucchini — a bit helps keep the bread soft.
• Avoid overmixing when combining wet and dry ingredients — overworking will make the bread dense.
• You can make this bread in a light-colored pan so it doesn’t brown too fast.
• If the top is browning but the center isn’t baked yet, tent with foil for the last few minutes.

Storage Tips

• Store the loaf in an airtight container at room temperature for 2‑3 days.
• You can also freeze slices: wrap them well in plastic wrap + foil, then thaw before eating.
• To refresh slightly, warm slices in a low oven or microwave for a few seconds.

Ingredient Substitutions

• Use part sour cream or yogurt instead of oil for a slightly tangier, moister loaf.
• Swap semi‑sweet chocolate chips for dark or milk chocolate — whatever you like.
• Try adding nuts (e.g., walnuts or pecans) for a crunchy twist.
• For a lighter loaf, use part whole‑wheat flour instead of all‑purpose.

Serving Suggestions

• Serve with a cup of tea or coffee for breakfast.
• Pair with a dollop of Greek yogurt or cream cheese for extra richness.
• Add a drizzle of melted chocolate on top for a dessert‑style twist.
• Cut into thick slices and toast lightly for a tasty snack.

Pro Tips

• Use a box grater to shred the zucchini evenly.
• Measure flour properly (spoon into the cup, don’t pack) to avoid making the batter too dry.
• Use a sharp knife to level off dry ingredients for accuracy.
• Use a toothpick to test doneness: insert into center, and if it comes out clean (or with a few moist crumbs), the bread is done.

Frequently Asked Questions

→ Can I make this as muffins instead of a loaf?
Yes — just divide the batter into a muffin tin and bake at around the same temperature, but for less time (check after ~20‑25 minutes).

→ Do I have to peel the zucchini?
No — the skin is fine. Just grate well.

→ Can I reduce the sugar?
Yes — you can reduce a bit, but sugar helps with moisture and texture. You could also experiment with natural sweeteners.

→ Is it okay if my zucchini is very watery?
If it’s super watery, you can squeeze out some liquid, but don’t remove all of it — some is useful for moisture.

Final Thoughts

This Chocolate Chip Zucchini Bread is a lovely balance of health and indulgence — you get the moisture from the zucchini and the sweetness and bite from the chocolate chips. It’s a cozy, comforting loaf that’s easy to throw together and lovely to share.

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