🍫 Moist Chocolate Chip Zucchini Bread
Ingredients
For the zucchini bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ½ cup melted butter
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1½ cups grated zucchini
- 1 cup semi-sweet chocolate chips
Optional:
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts or pecans
- Extra chocolate chips for sprinkling on top
👩🍳 Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 175°C / 350°F.
Grease a 9 × 5-inch loaf pan with butter or cooking spray. You can also line it with parchment paper, leaving some paper hanging over the sides to make the bread easier to remove.
2. Prepare the zucchini
Wash and grate the zucchini using the large holes of a box grater.
You should have about 1½ cups grated zucchini.
For a moist loaf, don’t squeeze all the moisture out of the zucchini. If your zucchini is extremely watery, gently press it with a paper towel, but leave some moisture behind.
3. Mix the dry ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg, if using
Set the bowl aside.
4. Mix the wet ingredients
In a large bowl, whisk the eggs, vegetable oil, melted butter, granulated sugar, brown sugar, and vanilla extract.
Whisk until the mixture is smooth and well combined.
5. Add the zucchini
Add the grated zucchini to the wet mixture.
Stir gently until the zucchini is evenly distributed.
6. Combine wet and dry ingredients
Gradually add the dry ingredients to the zucchini mixture.
Use a spatula or wooden spoon to gently stir everything together.
Important: Don’t overmix. Stop stirring as soon as you no longer see large streaks of flour. A few small lumps are perfectly fine.
Overmixing can make your zucchini bread dense instead of soft.
7. Add the chocolate chips
Fold in about ¾ cup of the chocolate chips.
Save the remaining ¼ cup for the top.
If you’re adding nuts, gently fold them in at this stage as well.
8. Pour into the loaf pan
Pour the batter into your prepared loaf pan.
Spread the top evenly with a spatula.
Sprinkle the remaining chocolate chips over the top.
9. Bake
Place the loaf in the preheated oven and bake for approximately 50–65 minutes.
Start checking around the 50-minute mark.
Insert a toothpick or wooden skewer into the center. It should come out with a few moist crumbs, but not with wet batter.
Because the chocolate chips can make the toothpick look wet, check a couple of different spots.
10. Cool the bread
Remove the loaf from the oven and let it cool in the pan for about 10–15 minutes.
Then carefully lift it out and place it on a wire rack.
Allow it to cool for at least 30–45 minutes before slicing.
This gives the inside time to finish setting while keeping the bread moist.
🍞 Tips for Extra-Moist Zucchini Bread
- Don’t overmix the batter. This is one of the most important tips.
- Don’t completely dry out the zucchini. Its natural moisture helps keep the bread soft.
- Use brown sugar for extra moisture and a deeper flavor.
- Don’t overbake. The bread should have a few moist crumbs when tested.
- Let the bread cool before slicing so it doesn’t fall apart.
- For an extra chocolatey loaf, use 1¼ cups chocolate chips instead of 1 cup.
🧊 How to Store It
Once completely cool, wrap the zucchini bread tightly in plastic wrap or place it in an airtight container.
- Room temperature: about 2–3 days
- Refrigerator: about 5–7 days
- Freezer: up to 3 months
For freezing, wrap individual slices or the whole loaf tightly, then place in a freezer-safe bag.
🍫 Serving Idea
Warm a slice for 10–15 seconds in the microwave and serve it with a little butter. The chocolate chips become soft and gooey—especially delicious with a cup of