Are you ready to indulge in a deliciously moist treat that’s packed with hidden goodness? Our Moist Chocolate Chip Zucchini Bread is not just any ordinary loaf; it’s a mouthwatering combination of rich chocolate flavor and nutritious zucchini that will have your taste buds dancing! Perfect for breakfast, a snack, or even dessert, this recipe is a delightful way to sneak in some veggies while satisfying your sweet tooth. With just a little prep time and simple ingredients, you can create a loaf that’s sure to impress family and friends. Keep reading to discover the secrets to baking this irresistible chocolatey delight!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 1/2 cups of grated zucchini, 1 cup of sugar, and 1/2 cup of vegetable oil. Mix well until the sugar is dissolved and the zucchini is evenly coated.
- Add 2 eggs to the zucchini mixture. Beat the eggs lightly with a fork before mixing them in, ensuring they are well incorporated.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even bake.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the zucchini bread once it has cooled, and enjoy the moist, chocolatey goodness!
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchinis for the best flavor and moisture. Avoid large zucchinis, as they can be watery and less flavorful.
- Grate and Drain: After grating the zucchini, let it sit in a paper towel for a few minutes to absorb excess moisture. This helps prevent your bread from becoming too soggy.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture, so be gentle!
- Add Extra Flavor: Consider adding a pinch of nutmeg or a splash of vanilla extract to enhance the flavor profile of your zucchini bread.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Cool Completely: Allow the bread to cool completely before slicing. This will help the loaf set and make it easier to cut without crumbling.
- Storage Tips: Store any leftover zucchini bread in an airtight container at room temperature for up to three days, or refrigerate it for a longer shelf life. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 38g
Protein: 4g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 35mg
