Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the fresh goodness of shredded zucchini with warm spices and melty chocolate chips. Perfect for a cozy breakfast or a sweet snack, this quick bread is easy to prepare and bakes up tender with a delightful crunch of turbinado sugar on top.
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
Add-ins and Topping
- 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 to ensure the bread doesn’t stick, then set it aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, stir the packed brown sugar, eggs, and melted unsalted butter until the mixture is smooth and well combined. Then add the shredded zucchini and pure vanilla extract. Mix everything together until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can make the bread tough. Then fold in 1 cup of the chocolate chips delicately.
- Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar for a sweet, crunchy finish. Scatter the remaining 1/4 cup of chocolate chips on top for extra chocolatey pockets as the bread bakes.
- 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 and a toothpick inserted into the center comes out clean.
- Cool the Bread: Once baked, remove the bread from the oven and let it rest in the pan for 10 minutes. Then, use a bread knife to loosen the edges, carefully remove the loaf from the pan, and cool completely on a wire rack before slicing to ensure the best texture.
Notes
- Shred the zucchini finely and gently squeeze out excess moisture to prevent a soggy bread.
- Use room temperature eggs for better mixing and fluffier texture.
- Do not overmix the batter to avoid dense bread.
- Turbinado sugar adds a nice crunchy offset to the soft bread but can be omitted if unavailable.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
