This moist chocolate chip zucchini bread is a fantastic way to sneak in some veggies while enjoying a sweet treat! Soft, rich, and filled with melty chocolate chips, it’s a real winner.
Plus, no one will guess there’s zucchini hiding in there! I love having a slice for breakfast, but honestly, it’s perfect any time of day—who can resist chocolate? 🍫
Key Ingredients & Substitutions
Flour: All-purpose flour works well, but you can use whole wheat flour for added nutrition. Keep in mind the dough may be denser, so adjust the liquid slightly if needed.
Zucchini: Fresh, medium zucchini is best. If you’re short on zucchini, you can use yellow squash as a nice substitute. Just make sure to squeeze out excess moisture before adding.
Butter: If you’re looking for a lighter option, you can use applesauce or unsweetened Greek yogurt in place of butter. This makes the bread a bit healthier and still moist!
Sour Cream: Plain yogurt can replace sour cream with similar results. For a dairy-free option, use almond or coconut yogurt.
Chocolate Chips: Semi-sweet is my favorite, but feel free to swap in dark or milk chocolate chips based on your taste. You can even use chopped chocolate bars for a richer flavor.
How Do I Ensure My Zucchini Bread is Moist and Soft?
A key to the perfect moist zucchini bread is not overmixing the batter once you add the flour. Just stir until the ingredients are combined! Overmixing can lead to a dense texture.
- Be gentle when folding in the dry ingredients and chocolate chips.
- Another tip is to use grated zucchini with some moisture retained but squeeze out excess water to avoid overly wet dough.
- Don’t skip the cooling time! Letting it cool in the pan briefly before moving helps maintain moisture.
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
For Adding Flavor:
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and around 55-65 minutes to bake, plus about 15 minutes for cooling in the pan. So, you should have a delicious loaf of chocolate chip zucchini bread ready in about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prep the Oven and Pan:
Preheat your oven to 350°F (175°C). Meanwhile, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will ensure your bread comes out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Whisk them together until well mixed, and set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large bowl, take your softened butter and mix it with both granulated and brown sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each one is fully mixed in, then add the vanilla extract and give it another good mix until all is combined.
5. Stir in Zucchini and Sour Cream:
Now it’s time to add the grated zucchini and sour cream (or yogurt)! Stir gently until everything is evenly mixed together.
6. Combine Dry and Wet Mixtures:
Gradually add your dry ingredients to the wet zucchini mixture. Fold gently until just combined—be careful not to overmix! We want a tender bread, not a tough one.
7. Add Chocolate Chips and Nuts:
Fold in the semi-sweet chocolate chips and the chopped walnuts or pecans if you’re using them. Yum!
8. Bake the Loaf:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake in the preheated oven for 55-65 minutes. Keep an eye on it, and when a toothpick comes out clean (or with a few moist crumbs), it’s done!
9. Cool the Bread:
Once baked, allow the loaf to cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
10. Enjoy!
Once cooled, slice your delicious moist chocolate chip zucchini bread, serve it up, and enjoy a delightful treat with a hint of hidden veggies!
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just note that the texture may be a bit denser, so you might want to add a tablespoon or two of extra liquid to keep it moist.
How Can I Make This Recipe Dairy-Free?
To make this zucchini bread dairy-free, substitute the butter with coconut oil or a dairy-free margarine. For the sour cream, use almond or coconut yogurt, which works just as well!
What Should I Do If My Zucchini Bread Is Too Wet?
If your zucchini bread ends up too wet, it’s likely due to excess moisture in the zucchini. Next time, make sure to squeeze out any excess liquid from grated zucchini using a clean kitchen towel or paper towels before adding it to the batter.
How to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices wrapped in plastic wrap and then foil for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
