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- 1 medium zucchini, grated - 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 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup chopped nuts (optional) To make this Chocolate Chip Zucchini Bread, gather these fresh ingredients. Start with a medium zucchini. Grate it finely. This adds moisture and a soft texture to the bread. Use one cup of all-purpose flour and one cup of whole wheat flour. These flours give the bread a nice rise and a hearty bite. Next, you need baking soda and baking powder. These help the bread rise. Add salt and cinnamon for flavor. Sweetness comes from granulated sugar and brown sugar. Use half a cup of each. For richness, use half a cup of vegetable oil. This keeps the bread moist and tender. You will also need two large eggs and one teaspoon of vanilla extract. These bind the ingredients and add flavor. Finally, chocolate chips make it a treat. Use one cup of semi-sweet chocolate chips. You can add half a cup of chopped nuts for extra crunch if you like. These ingredients come together to create a delightful loaf. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease a 9x5 inch loaf pan with oil or butter. This helps the bread slide out easily. - In a medium bowl, combine 1 cup all-purpose flour and 1 cup whole wheat flour. - Add 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. - Whisk all these together until they blend well. This step makes sure your bread rises evenly. - In a large bowl, mix together 1/2 cup granulated sugar and 1/2 cup brown sugar with 1/2 cup vegetable oil. - Beat this mixture until it is smooth. - Add 2 large eggs, one at a time, mixing well after each. Then stir in 1 teaspoon vanilla extract. - Gradually add the dry flour mix into your wet ingredients. - Stir gently until just combined. Do not overmix, or your bread will be tough. - Fold in 1 medium grated zucchini and 1 cup semi-sweet chocolate chips. - If you like, add in 1/2 cup chopped nuts for extra crunch. Mix gently to distribute. - Pour the batter into the greased loaf pan. Smooth the top with a spatula. - Bake in the preheated oven for 50-60 minutes. A toothpick should come out clean when done. - Let the bread cool in the pan for about 10 minutes. - Carefully transfer it to a wire rack to cool completely. This keeps it from becoming soggy. - Choosing the right zucchini: Select medium-sized zucchini. Look for firm, shiny skin. Avoid large, overripe ones as they have more seeds and less flavor. - Techniques for grating: Use a box grater or food processor. Grate the zucchini using the large holes. Aim for fine shreds for better mixing. - Tips on not overbaking: Check the bread at 50 minutes. Insert a toothpick in the center. If it comes out clean, it's done. Overbaking can dry it out. - Using fresh ingredients: Fresh zucchini adds moisture. Use fresh eggs and oils. This ensures the best taste and texture in your bread. - Additional spices to consider: Try adding nutmeg or ginger for extra flavor. Use these spices sparingly for a balanced taste. - Balancing sweetness with chocolates: Use semi-sweet chocolate chips. Adjust sugar to your liking. The sweetness of the chocolate pairs well with the zucchini. Pro Tips Grate the Zucchini Finely: This helps the zucchini blend seamlessly into the batter, ensuring a moist texture without noticeable chunks. Use Room Temperature Eggs: Bringing your eggs to room temperature before mixing helps them incorporate better, resulting in a lighter and fluffier bread. Don’t Overmix the Batter: Mixing just until combined prevents the bread from becoming tough. A few lumps are okay! Cool Completely Before Slicing: Allow the bread to cool on a wire rack to maintain its structure and avoid a gummy texture when slicing. {{image_2}} For those with dietary needs, I have some easy swaps. If you want a gluten-free option, use a gluten-free flour blend instead of all-purpose and whole wheat flour. Many blends work well in baking. Just make sure it has a binding agent, like xanthan gum. If you prefer plant-based options, replace eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. You can also swap out vegetable oil for applesauce or a plant-based oil. To make your bread even better, consider different types of chocolate. You can use dark chocolate chips or even white chocolate for a sweet twist. Each type gives a unique taste that can change the whole loaf. Adding fruits or other mix-ins is another great idea. Chopped nuts add crunch, while dried fruits like cranberries or raisins can boost sweetness. You can also add spices like nutmeg or ginger for extra warmth. Want to save time? You can freeze the batter! Just mix everything as usual and pour it into a freezer-safe container. Make sure to label it with the date. It can last up to three months in the freezer. When you're ready to bake, thaw the batter overnight in the fridge. Then, pour it into a greased pan and bake as directed. You might need to add a few extra minutes to the baking time. Enjoy fresh-baked bread without the hassle! To keep your chocolate chip zucchini bread fresh, use an airtight container. A plastic or glass container works best. Place a paper towel inside to absorb any moisture. Store it in the fridge for up to a week. This helps maintain its flavor and texture. Freezing your bread is easy. First, wrap it tightly in plastic wrap. Then, place it in a freezer bag. This protects it from freezer burn. You can freeze it for up to three months. To thaw, take it out and leave it at room temperature. If you want it warm, pop it in the oven for a few minutes. The bread stays fresh for up to one week in the fridge. If you notice any mold or a change in smell, it’s time to throw it away. Dryness or a hard crust also means it’s going bad. Always check for these signs before enjoying your treat! Yes, you can use yellow squash. Both have similar textures. The taste will change slightly, but it still works well in bread. The bread is done when a toothpick inserted in the center comes out clean. Look for a nice golden color on the top, too. Absolutely! You can add chopped nuts, like walnuts or pecans. Dried fruits or seeds also add a nice twist. Yes, you can use unsweetened applesauce instead of oil. It keeps the bread moist and adds a hint of sweetness. To keep the bread moist, avoid overbaking. Use fresh zucchini and consider adding a little extra oil or applesauce. The recipe makes about ten slices. Each slice is a good serving size for a snack or breakfast treat. In this post, we explored how to make delicious zucchini bread. We covered the key ingredients, step-by-step instructions, and added tips to make your baking easy. Don’t forget to experiment with variations and storage options for best results. Baking this bread can be fun and rewarding, and it tastes great. Enjoy sharing this treat with friends or family. Now, you have all the tools you need to create your own perfect loaf!

Choco-Zucchini Delight Bread

A moist and delicious bread combining chocolate and zucchini for a delightful treat.
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 150 kcal

Ingredients
  

  • 1 medium zucchini, grated
  • 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 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped nuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  • In a medium bowl, combine both flours, baking soda, baking powder, salt, and ground cinnamon; whisk together until well blended.
  • In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth.
  • Beat in the eggs one at a time, followed by the vanilla extract.
  • Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Do not overmix.
  • Fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Optional nuts can be added for extra crunch.
Keyword bread, chocolate, dessert, zucchini