Description
This moist and flavorful Chocolate Chip Zucchini Bread combines freshly shredded zucchini with warm spices and sweet chocolate chips for a delicious twist on classic zucchini bread. Perfect for breakfast, snack, or dessert, this quick bread is easy to prepare and bake, delivering a tender crumb with gooey chocolate chunks throughout.
Ingredients
Units
Scale
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 the bread doesn’t stick.
- 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 until well combined. This blend of spices gives the bread its warm, inviting flavor.
- Combine Wet Ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted butter until smooth and creamy. Then add the shredded zucchini and pure vanilla extract, mixing until everything is evenly incorporated.
- Add Dry Ingredients to Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to over mix, as this can make the bread dense.
- Fold in Chocolate Chips: Gently fold in 1 cup of the chocolate chips, distributing them evenly throughout the batter for delicious chocolate bursts in every bite.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Sprinkle the turbinado sugar evenly over the top, adding a subtle crunch. Then top the batter with the remaining 1/4 cup of chocolate chips for an extra chocolatey finish.
- Bake: Place the loaf pan in the oven and bake for 50 to 65 minutes, or until the bread is golden brown and a toothpick or cake tester inserted into the center comes out clean. Start checking for doneness around the 50-minute mark to avoid over baking.
- Cool the Bread: Remove the bread from the oven and let it sit in the pan for 10 minutes to set. Then, carefully loosen the edges using a bread knife and remove the bread from the pan. Transfer it to a cooling rack and allow it to cool completely before slicing to keep the slices intact.
Notes
- Do not over mix the batter to ensure a tender crumb.
- Use freshly shredded zucchini and squeeze out excess moisture if very watery.
- Turbinado sugar on top adds a nice crunch and slight sweetness.
- Check bread doneness with a toothpick inserted in the center; if it comes out clean, the bread is done.
- Store zucchini bread wrapped at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice (1/12th of the 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
