Chocolate Chip Zucchini Bread Recipe

Introduction

There’s something wonderfully nostalgic about baking bread, especially when it involves a unique ingredient like zucchini. I recently made this Chocolate Chip Zucchini Bread, and it was an instant hit with my family. The combination of moist, tender bread and sweet chocolate chips made for a delightful treat that everyone enjoyed for breakfast and as an afternoon snack. The best part? It’s an excellent way to use up any surplus zucchini from the garden. Trust me, once you try this recipe, you’ll want to keep it in your regular rotation!

Ingredients

• ½ cup (119ml) vegetable oil
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups (188g) all-purpose flour
• 1 ½ cups grated zucchini (fresh or thawed frozen)
• 1 cup (170g) semi-sweet chocolate chips (or your preferred type)

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray to prevent sticking.
2. Mix Wet Ingredients:
   In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
3. Add Dry Ingredients:
   Stir in the cinnamon, baking soda, baking powder, and salt. Gradually add the flour, mixing just until combined. Avoid over-mixing, as this can make the bread tough.
4. Incorporate Zucchini and Chocolate Chips:
   Gently fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter.
5. Transfer to Pan:
   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. For an attractive finish, sprinkle some additional chocolate chips on top.
6. Bake:
   Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Note that an 8×4-inch pan will produce a more domed top, while a 9×5-inch pan yields a flatter loaf.
7. Cool:
   Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Store:
   Store the cooled bread at room temperature, covered with plastic wrap, or freeze for longer storage. You can freeze the whole loaf or individual slices in sandwich bags for easy grab-and-go snacks.

Nutrition Facts

• Servings: 12 slices
• Calories per serving: Approximately 180 calories
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Preparation Time

• Total Time: 1 hour 15 minutes
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes

How to Serve

• Serve slices warm or at room temperature.
• Pair with a dollop of cream cheese or butter for extra flavor.
• Enjoy with a cup of coffee or tea.
• Add fresh fruit on the side for a balanced meal.
• Cut into smaller pieces for a delightful snack platter.

Additional Tips

1. Use Fresh Zucchini: Grate fresh zucchini for the best flavor and moisture.
2. Don’t Overmix: Mix just until combined to keep the bread light and fluffy.
3. Chocolate Chip Options: Feel free to use dark chocolate or white chocolate chips for a different taste.
4. Add Nuts: For added crunch, mix in chopped walnuts or pecans.
5. Test for Doneness: Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs.

Recipe Variations

• Spiced Zucchini Bread: Add nutmeg or cloves for extra warmth.
• Healthy Swap: Replace half of the oil with unsweetened applesauce for a lighter version.
• Fruity Addition: Mix in a cup of blueberries or chopped apples for added flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
• Cocoa Zucchini Bread: Add 1/3 cup of cocoa powder for a chocolatey twist.

Serving Suggestions

• Serve with a side of yogurt for a hearty breakfast.
• Create a dessert platter with a slice of zucchini bread, fresh berries, and whipped cream.
• Perfect for brunch alongside other baked goods like muffins or scones.
• Enjoy as a midday snack with your favorite beverage.

Freezing and Storage

• Freezing: Wrap the entire loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Storage: Keep at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate or freeze.

FAQ Section

1. Can I use frozen zucchini?

• Yes, just make sure to thaw and drain excess moisture before using.

1. How can I tell when the bread is done?

• A toothpick inserted into the center should come out clean or with a few moist crumbs.

1. Can I make this bread vegan?

• Yes, replace eggs with flax eggs and use a plant-based oil.

1. What can I substitute for vegetable oil?

• You can use melted coconut oil or unsweetened applesauce.

1. Is this bread healthy?

• While it’s sweet and delicious, it does contain sugar; moderation is key.

1. Can I add more chocolate chips?

• Absolutely! Feel free to adjust the amount to your taste.

1. What other spices can I add?

• Consider adding nutmeg, ginger, or cardamom for extra flavor.

1. Can I double the recipe?

• Yes, you can easily double the ingredients and bake two loaves.

1. What if I don’t have a loaf pan?

• You can use a muffin tin; adjust the baking time to about 18-20 minutes.

1. How can I make this bread more indulgent?

• Drizzle with a chocolate ganache or serve with ice cream.

Conclusion

Chocolate Chip Zucchini Bread is a delightful and versatile recipe that beautifully marries the goodness of zucchini with the indulgence of chocolate. Perfect for any occasion, whether it’s breakfast, snack time, or dessert, this bread is sure to please. Plus, it’s a great way to sneak in some veggies! Once you try this recipe, you’ll find yourself making it time and time again, sharing it with friends and family, and enjoying every delicious slice. Happy baking!

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