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Here are the main ingredients you need for this delicious bread: - 1 medium zucchini, grated (about 1 cup) - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup brown sugar, tightly packed - 1/4 cup granulated sugar - 1/2 cup unsweetened applesauce - 1/4 cup vegetable oil - 2 large eggs, beaten - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chunks These ingredients come together to make a moist and flavorful loaf. You can add some optional ingredients for extra flavor and texture: - 1/2 cup chopped walnuts (optional) Adding walnuts gives a nice crunch and enhances the flavor. You can also try adding spices like ginger or cloves for a twist. If you run out of something or have dietary needs, here are some substitutes: - Use almond flour instead of all-purpose flour for a gluten-free option. - Replace applesauce with mashed banana for a fruity flavor. - Use coconut oil instead of vegetable oil for a different taste. These substitutes keep your bread tasty while meeting your needs. Enjoy baking! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Take a 9x5 inch loaf pan and grease it lightly. You can also use parchment paper for easy removal later. In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them well until they are all blended. This step makes sure the flavors mix evenly. In a separate bowl, combine the brown sugar, granulated sugar, applesauce, vegetable oil, beaten eggs, and vanilla extract. Stir well until the mixture is smooth. This blend adds moisture and sweetness to your bread. Now, pour the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold them together until just combined. Be careful not to overmix. Then, fold in the squeezed zucchini and chocolate chunks. If you like, add chopped walnuts for extra crunch. Pour the batter into your prepared loaf pan and spread it evenly. Bake in the oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely. Grating zucchini is key for this bread. Use a box grater or food processor. Grate the zucchini into fine shreds. This helps it mix well into the batter. If you want even smaller pieces, chop them after grating. Make sure to measure about one cup when you're done. Zucchini holds a lot of water. To prevent soggy bread, we need to remove some moisture. After grating, sprinkle a pinch of salt over the zucchini. Let it sit for ten minutes. This step helps draw out excess water. Then, use your hands to squeeze out any remaining juice. This keeps your bread light and fluffy. The right baking time is essential. Preheat your oven to 350°F (175°C). Pour the batter into a greased loaf pan. Bake for 50 to 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. If it has wet batter, give it more time. Let the bread cool for ten minutes in the pan before transferring it to a wire rack. This helps maintain its shape and texture. Pro Tips Grate Zucchini Properly: Use the large holes of a box grater for even shreds, ensuring the zucchini integrates well into the batter without making it too watery. Choose Quality Chocolate: Opt for high-quality semi-sweet chocolate chunks to enhance the flavor profile of your zucchini bread. Don’t Overmix: Gently fold the ingredients together; overmixing can lead to a dense texture instead of a light and fluffy loaf. Check for Doneness: Insert a toothpick into the center; if it comes out with a few moist crumbs, it's perfectly baked. Avoid opening the oven door too early to prevent collapsing. {{image_4}} You can make this recipe gluten-free with simple swaps. Use almond flour or gluten-free all-purpose flour instead of regular flour. Check that your baking powder is gluten-free as well. This change keeps the bread light and moist. The taste stays rich and satisfying, just like the original. To make this bread vegan, replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for about five minutes. You can also use a plant-based oil instead of vegetable oil. This keeps the flavors and texture intact while being animal-friendly. You can add fun flavors to your zucchini bread. Try adding a teaspoon of vanilla or almond extract for a twist. You can also mix in spices like ginger or cardamom. For extra crunch, consider adding chopped nuts or seeds. These changes make your bread unique and exciting. To keep your chocolate chunk zucchini bread fresh, store it in an airtight container. You can also wrap it in plastic wrap or foil. This helps maintain its moisture and flavor. Place the container at room temperature away from direct sunlight. It will stay good for about 3 to 4 days. If you want to keep it longer, consider freezing. Freezing is a great option for long-term storage. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. For extra protection, place it inside a freezer bag. This helps prevent freezer burn. Your bread can stay in the freezer for up to 3 months. When you're ready to eat it, just thaw it in the fridge overnight or at room temperature for a few hours. When you want to enjoy leftover chocolate chunk zucchini bread, reheating is easy. You can slice the bread and use a toaster for a quick warm-up. If you prefer, wrap the whole loaf in foil and heat it in the oven at 350°F for about 10-15 minutes. This method keeps the bread moist. You can also microwave individual slices for about 20-30 seconds. Enjoy it warm for the best taste! Yes, you can use yellow squash instead of zucchini. Both have a similar texture and mild taste. When grated, yellow squash works well in this recipe. Just ensure you prepare it the same way as zucchini. Squeeze out excess moisture to keep the bread from getting too wet. You can reduce the sugar if you prefer less sweetness. Try cutting the brown sugar and granulated sugar by a quarter cup each. The bread will still be tasty, thanks to the natural sweetness from the zucchini and applesauce. Experiment to find your perfect balance of sweetness. Check the bread around the 50-minute mark. Insert a toothpick into the center. If it comes out clean or has a few moist crumbs, the bread is done. If you see wet batter, let it bake a bit longer. The top should also look golden brown. Zucchini is low in calories and high in water. It adds moisture to the bread without extra fat. It also provides vitamins A and C, along with fiber. The fiber helps with digestion, making this bread a healthier choice. Using zucchini means you can enjoy a treat that is also good for you! You learned about perfecting chocolate chunk zucchini bread, from the best ingredients to tips for baking. I shared helpful substitutes and variations, like gluten-free and vegan options. Storing your bread properly ensures it stays fresh. Finally, I answered common questions to ease your baking worries. Now, you have all you need to enjoy this tasty treat. Happy baking!

Decadent Chocolate Chunk Zucchini Bread

A moist and rich zucchini bread loaded with chocolate chunks and a hint of spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 medium zucchini, grated (approximately 1 cup)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup brown sugar, tightly packed
  • 0.25 cup granulated sugar
  • 0.5 cup unsweetened applesauce
  • 0.25 cup vegetable oil
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chunks
  • 0.5 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 or lining it with parchment paper for easy removal.
  • In a medium-sized bowl, combine the grated zucchini with a pinch of salt and let it rest for about 10 minutes. This allows the salt to draw out excess moisture. After the resting period, use your hands to gently squeeze out any lingering water from the zucchini and set it aside.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg until they are well blended.
  • In a separate bowl, combine the brown sugar, granulated sugar, unsweetened applesauce, vegetable oil, beaten eggs, and vanilla extract. Mix well until the mixture is smooth and homogeneous.
  • Gradually pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the ingredients together until just combined, taking care not to overmix the batter.
  • Carefully fold in the squeezed zucchini, chocolate chunks, and optional chopped walnuts, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into your prepared loaf pan, spreading it evenly to create a smooth top.
  • Bake in the preheated oven for 50-60 minutes. Begin checking for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter.
  • Once baked, remove the loaf from the oven and allow it to cool in the pan for approximately 10 minutes. Afterward, transfer the bread to a wire rack to cool completely.

Notes

For a delightful serving, slice the warm bread and add a pat of butter on each slice, or dust with powdered sugar for a touch of elegance. Enhance the indulgence by drizzling a little chocolate sauce over the top before serving!
Keyword baking, chocolate, dessert, zucchini bread