Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the subtle sweetness of shredded zucchini and warm spices with the indulgence of melty chocolate chips. Perfect for breakfast, snack, or dessert, this bread is easy to make with simple ingredients and baked to a golden perfection. The tender crumb, enhanced by cinnamon, nutmeg, and ginger, paired with bursts of chocolate, makes it a comforting treat everyone will enjoy.
Ingredients
Units
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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
Additional Ingredients
- 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 and set it aside to ensure easy removal of the bread after baking.
- 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. This blend of spices gives the bread its warm, aromatic flavor.
- Combine wet ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted unsalted butter until the mixture is smooth and homogenous. Then add the shredded zucchini and pure vanilla extract and mix well to evenly distribute the zucchini throughout the batter.
- Add dry ingredients to wet: Gently add the dry ingredient mixture to the wet ingredients. Mix until just combined to avoid overmixing, which can make the bread tough. Carefully fold in 1 cup of the chocolate chips to incorporate bursts of chocolate throughout the bread.
- Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the turbinado sugar evenly over the batter, then top with the remaining 1/4 cup of chocolate chips for a sweet, crunchy topping.
- 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 on top and a toothpick or cake tester inserted into the center comes out clean.
- Cool the bread: Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then run a bread knife around the edges to loosen it and carefully remove the bread from the pan. Transfer to a cooling rack and allow it to cool completely before slicing to ensure clean cuts and best texture.
Notes
- Make sure not to overmix the batter to keep the bread tender and moist.
- Shredded zucchini should be well drained if very watery to prevent a soggy bread.
- Room temperature eggs help the batter mix more uniformly for better texture.
- Turbinado sugar adds a lovely crunch and slight caramel flavor on top; you can omit if unavailable.
- This bread freezes well; slice and wrap tightly for easy grab-and-go snacks.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 301 kcal
- Sugar: 26 g
- Sodium: 241 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
