Print

Moist Zucchini Bread with Chocolate Chips

moist zucchini bread - featured image
Print Recipe

A comforting and moist zucchini bread with pockets of melty chocolate chips, perfect for cozy mornings. This easy homemade recipe uses simple ingredients and delivers a tender crumb with a subtle sweetness.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (for a gluten-free option, try almond flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened (can substitute with coconut oil for dairy-free)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (about 180g) grated zucchini, squeezed dry
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan lightly or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  4. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  6. Gradually fold the dry flour mixture into the wet ingredients, stirring gently to avoid overmixing.
  7. Gently fold in the grated zucchini and chocolate chips until just combined.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle a few more chocolate chips on top.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too quickly.
  10. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bread. Do not overmix batter after adding flour to keep bread tender. Use room temperature eggs and butter for best results. Adjust baking time if using a different size loaf pan. For gluten-free, use almond flour or a gluten-free blend and monitor baking time.

Nutrition

Keywords: zucchini bread, chocolate chip bread, moist zucchini bread, easy zucchini bread, homemade zucchini bread, cozy breakfast, quick bread

Find it online: https://magnetmeal.com/moist-zucchini-bread-with-chocolate-chips-easy-homemade-recipe-for-cozy-mornings/