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To make chocolate chip zucchini bread, gather these ingredients: - 1 ½ cups grated zucchini (about 1 medium zucchini, well-drained) - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup brown sugar, tightly packed - ½ cup granulated sugar - ⅓ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts (optional) This list gives you everything you need for a moist and tasty bread. The grated zucchini adds moisture and nutrition, while the chocolate chips make it a sweet treat. The mix of all-purpose and whole wheat flour gives it a nice texture. Each ingredient plays a role in creating the perfect balance of flavors. Make sure to drain the zucchini well. Excess moisture can make the bread too wet. You can also customize it by adding walnuts for a crunch. This recipe is easy to follow, and you’ll enjoy the process of mixing and baking. {{ingredient_image_2}} 1. Preheat the oven and grease the loaf pan: Start by setting your oven to 350°F (175°C). Grab a 9x5-inch loaf pan. Grease it well to keep the bread from sticking. 2. Mixing wet ingredients: In a medium bowl, combine 1 ½ cups of grated zucchini, ½ cup brown sugar, ½ cup granulated sugar, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Use a whisk or fork to mix until smooth. 3. Combining dry ingredients: In a large bowl, mix 1 cup all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Make sure there are no lumps for a nice batter. 4. Folding wet and dry mixtures together: Slowly add the wet mixture to the dry mixture. Use a spatula to mix gently. Stop when just combined. Over-mixing can make the bread tough. 1. Pouring batter into the loaf pan: Carefully pour the batter into the greased loaf pan. Use a spatula to smooth the top for an even bake. 2. Baking time and tips for doneness: Place the loaf pan in the preheated oven. Bake for 55-60 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. 3. Cooling process after baking: Once baked, take the bread out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy the smell while it cools! - How to properly drain zucchini: Start by grating the zucchini. Place it in a clean kitchen towel or cheesecloth. Squeeze out the excess moisture. This helps prevent your bread from being too soggy. - Importance of not over-mixing the batter: When you mix the wet and dry ingredients, do it gently. Stir just until you see no dry flour. Over-mixing can make the bread tough and dense. - Ensuring even baking with the right pan: Use a standard 9x5-inch loaf pan. Grease it well before adding the batter. This helps the bread rise evenly and prevents sticking. - Presentation tips for serving: Slice the bread while warm for the best texture. Dust each slice lightly with powdered sugar for a sweet touch. Add a few chocolate chips on top for a nice look. - Pairing ideas like spreads or toppings: Serve your zucchini bread with a creamy cheese spread. You can also try it with butter or nut butter. Fresh fruits or a sprinkle of cinnamon can enhance the flavor too. Pro Tips Grate Zucchini Properly: Use a box grater or food processor to grate the zucchini finely. This helps it blend seamlessly into the batter, ensuring a moist texture without large chunks. Don't Skip Draining: After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This prevents the bread from becoming soggy and ensures a better rise. Experiment with Spices: Feel free to add a pinch of nutmeg or allspice to the dry ingredients for an extra layer of flavor that complements the chocolate beautifully. Storage for Freshness: Wrap the cooled bread tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to three days and can be frozen for longer storage. {{image_4}} For those who need gluten-free options, swap the all-purpose flour with a gluten-free blend. This mix often works well in baked goods and keeps the texture light. You can also add 1/4 teaspoon of xanthan gum to help it rise better. If you're looking for vegan substitutions, replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes. This mixture acts as a binder and keeps the bread moist. To enhance the flavor, consider adding spices like nutmeg or ginger. These spices can give your bread a warm, cozy taste. Just 1/2 teaspoon of either will do the trick. You can also add fruits or nuts to the mix. Try folding in 1/2 cup of mashed bananas or diced apples for natural sweetness. If you enjoy nuts, walnuts or pecans add a nice crunch. Just make sure to chop them coarsely for even distribution. To keep your chocolate chip zucchini bread fresh, wrap it well. Use plastic wrap or aluminum foil. This helps retain moisture and flavor. Store the wrapped bread at room temperature. It should stay good for about 3 to 4 days. If you want to save it for later, freezing works great. First, let the bread cool completely. Then wrap it tightly in plastic wrap. Place it in a freezer-safe bag or container. This way, it can last for up to 3 months in the freezer. When you're ready to enjoy, just thaw it in the fridge overnight. Chocolate chip zucchini bread has a different shelf life based on where you store it. At room temperature, it lasts about 3 to 4 days. If you keep it in the fridge, it can stay fresh for about a week. The cold slows down spoiling but may change the texture slightly. Always check for mold or off smells before eating. Yes, you can use frozen zucchini. Just make sure to thaw it first. Drain any extra water after thawing. This keeps your bread from being too wet. To make the bread less sweet, you can reduce the sugar amounts. Try using half of the brown and granulated sugar. You can also add spices like nutmeg or more cinnamon for flavor. If you need to replace eggs, use applesauce or mashed banana. Use 1/4 cup of either for each egg. This keeps the bread moist and adds some flavor. Check the bread with a toothpick. Insert it into the center. If it comes out clean or with a few crumbs, the bread is done. If it has wet batter, bake a bit longer. This blog post covered how to make delicious chocolate chip zucchini bread. We explored the ingredients, detailed preparation steps, and tips for perfect results. Variations for different diets and flavor enhancements gave you creative options. Remember, key tips include draining zucchini well and avoiding over-mixing. Proper storage ensures your bread stays fresh. Enjoy baking, and don't hesitate to experiment with your recipe! Happy baking!

Chocolate Chip Zucchini Bread

A moist and delicious zucchini bread with chocolate chips and walnuts, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1.5 cups grated zucchini (approximately 1 medium zucchini, well-drained)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup brown sugar, tightly packed
  • 0.5 cup granulated sugar
  • 0.33 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) and generously grease a 9x5-inch loaf pan to prevent sticking.
  • In a medium-sized mixing bowl, combine the grated zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or fork to blend these ingredients thoroughly until smooth and well incorporated.
  • In a separate large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined. Ensure there are no lumps for a smoother batter.
  • Gradually fold the wet ingredients into the dry mixture. Gently stir with a spatula, mixing until just combined. It’s crucial to avoid over-mixing to maintain a light texture.
  • Carefully fold in the semi-sweet chocolate chips and chopped walnuts (if using), ensuring they are evenly distributed throughout the batter without overworking it.
  • Pour the prepared batter into the greased loaf pan, using a spatula to smooth the top for an even bake.
  • Place the loaf pan in the preheated oven and bake for 55-60 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
  • Once baked, remove the zucchini bread from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.

Notes

Slice the warm zucchini bread and serve each slice with a light dusting of powdered sugar on top. For an added touch, accompany with a dollop of creamy cheese spread on the side. Garnish your platters with a few extra chocolate chips and a sprig of fresh mint for a delightful and colorful presentation.
Keyword baking, chocolate chips, zucchini bread