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- 1 medium zucchini, 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, packed - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional) I love using fresh ingredients in my baking. The zucchini adds moisture and nutrition to the bread. You can grate it quickly using a box grater. Just remember to squeeze out the extra water. It keeps the bread from getting too soggy. The mix of all-purpose and whole wheat flour gives the bread a nice texture. The all-purpose flour keeps it light, while the whole wheat flour adds a bit of heartiness. When it comes to sugar, I use both granulated and brown sugar. Granulated sugar gives sweetness, while brown sugar adds a little depth and moisture. If you want to mix it up, use coconut sugar or maple sugar for a fun twist. You can also add some fun mix-ins. I love adding nuts for crunch. Walnuts work great, but feel free to try pecans or even seeds. Dried fruits like raisins or cranberries can add a nice chew too. This recipe is flexible. It allows you to make it your own while still keeping that classic chocolate chip flavor. {{ingredient_image_1}} 1. Preheat the oven and grease the loaf pan. Set your oven to 350°F (175°C). Use some oil or butter to grease a 9x5 inch loaf pan. This helps the bread come out clean. 2. Prepare the zucchini. Grate one medium zucchini. Sprinkle it with a pinch of salt. Let it sit for about 10 minutes. This step draws out excess moisture. Squeeze out the water before adding it to your mix. 1. Combine dry and wet ingredients. In a large bowl, whisk together these dry ingredients: - 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 In another bowl, mix: - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Beat until smooth. Add the drained zucchini to the wet mix and fold it in gently. 2. Folding in chocolate chips and walnuts. Gradually add the dry mix to the wet mix. Stir just until combined. Be careful not to overmix. Then, fold in: - 1/2 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional) 1. Recommended baking time and temperature. Pour your batter into the greased loaf pan. Smooth the top. Bake for 50-60 minutes. Keep the oven at 350°F (175°C). 2. How to check if the bread is fully baked. Insert a toothpick into the center. If it comes out clean, the bread is done. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To get the best texture, grate your zucchini finely. Use a box grater or a food processor. This helps the zucchini blend well with the batter. To prevent excess moisture, salt the grated zucchini first. Let it sit for ten minutes, then squeeze out the water. This keeps your bread from becoming soggy. Spices can enhance your bread. Try adding nutmeg or ginger for warmth. You can also mix in some vanilla or almond extract for a twist. To achieve a moist bread, don’t overmix your batter. Stir just until combined. This keeps your loaf tender and fluffy. For a fun touch, slice the loaf and drizzle it with chocolate sauce. A dollop of whipped cream on the side makes it special, too. Pair your bread with coffee or a cold glass of milk. The flavors work well together, making every bite enjoyable. Pro Tips Grate Zucchini Finely: A finer grate will help the zucchini blend seamlessly into the bread, ensuring a moist texture without large chunks. Use Fresh Spices: For the best flavor, use fresh ground cinnamon rather than pre-ground. It enhances the aroma and taste of your bread. Cool Before Slicing: Allow the bread to cool completely on a wire rack before slicing. This ensures cleaner slices and prevents the bread from becoming gummy. Experiment with Mix-Ins: Feel free to substitute or add additional mix-ins like dried fruits or other nuts to customize the flavor profile of your bread. {{image_2}} You can make this chocolate chip zucchini bread healthier. Start by using whole grain flours. They add more fiber and nutrients. Try using half whole wheat and half all-purpose flour. You can also swap sugar for a sugar substitute. Options like coconut sugar or stevia work well. You can add other fruits or vegetables too. Mashed bananas or applesauce add sweetness and moisture. Carrots can give a nice flavor and texture. Adding flavored chocolate chips can change the taste. Try using dark chocolate or mint chocolate chips. You can also use peanut butter chips for a fun twist. Don’t forget to add spices! Nutmeg or ginger can enhance the flavor. A little cinnamon can make it even better. If you want a nut-free option, leave out the walnuts. You can add seeds like pumpkin or sunflower seeds instead. They give a nice crunch and are nutritious. Dried fruits like cranberries or raisins can add sweetness too. They pair well with the chocolate and zucchini. To keep your chocolate chip zucchini bread fresh, follow these steps: - Let the bread cool completely before storing. - Wrap it tightly in plastic wrap or foil. - Place it in an airtight container. - Store it at room temperature for up to three days. This way, you can enjoy the bread without it drying out. If you want to keep it longer, consider freezing it. Freezing your chocolate chip zucchini bread is simple: - First, wrap the cooled loaf in plastic wrap. - Then, place it in a freezer bag. - Squeeze out as much air as you can. You can freeze the bread for up to three months. When ready to eat, thaw it in the fridge overnight. Reheating your bread is easy and keeps it tasty: - Preheat your oven to 350°F (175°C). - Place slices on a baking sheet. - Heat for about 10 minutes. For best results, you can also use a microwave. Just warm a slice for about 15-20 seconds. This keeps the bread soft and moist. Enjoy your delicious treat! Yes, you can use frozen zucchini. Just thaw it first and drain any extra water. This helps keep your bread from getting soggy. I often use frozen zucchini when I have extra from summer. It works just as well! Chocolate chip zucchini bread lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. You can also refrigerate it for up to a week. Just remember to wrap it well! You can use applesauce or mashed banana as an egg substitute. Use 1/4 cup of either for each egg. This keeps the bread moist and adds a nice flavor. It’s a great option for vegan diets too. Yes, you can make this recipe dairy-free. Just use a dairy-free milk like almond or coconut. You can also use dairy-free chocolate chips. This way, everyone can enjoy the bread without worry! Absolutely! You can make mini loaves if you prefer. Just adjust the baking time to about 25-30 minutes. Check for doneness with a toothpick, just like with the large loaf. Mini loaves are perfect for sharing or gifting! You now have all the tools to make delicious chocolate chip zucchini bread. We discussed ingredients, preparation, and variations that can enhance your baking. Remember, you can adjust sugars and mix-ins to suit your taste. Don’t forget to store your bread properly to keep it fresh. Whether you’re a beginner or pro, this recipe lets you create something tasty. Enjoy baking and sharing your new creation with friends and family! Keep experimenting to make the recipe uniquely yours. Happy baking!

Choco-Zucchini Delight Bread

A moist and delicious bread combining chocolate and zucchini for a delightful treat.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 medium zucchini, 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, packed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  • In a medium bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes. This helps to draw out excess moisture.
  • In a separate large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
  • In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat the mixture until smooth and fully incorporated.
  • Squeeze out the excess moisture from the zucchini and add it to the wet mixture. Gently fold it in.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
  • Fold in the chocolate chips and walnuts (if using).
  • Pour the batter into the prepared loaf pan and smooth out the top.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Slice the loaf and serve warm with a drizzle of chocolate sauce or a dollop of whipped cream on the side. For a decorative touch, dust the top with powdered sugar before serving. Enjoy!
Keyword bread, chocolate, dessert, zucchini