Description
This delightful Chocolate Chip Zucchini Bread combines moist shredded zucchini with warm spices and melty chocolate chips for a tasty twist on traditional quick bread. Perfect for breakfast, snacks, or dessert, this loaf is tender, flavorful, and studded with sweet pockets of chocolate throughout.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups shredded zucchini
- 1 1/2 teaspoons pure vanilla extract
Additional Ingredients
- 1 1/4 cups chocolate chips, divided (1 cup for batter, 1/4 cup for topping)
- 1 tablespoon turbinado sugar, for sprinkling on bread
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray to prevent sticking, then set it aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. This ensures the leavening agents and spices are evenly distributed in the bread.
- Combine Wet Ingredients: In a large bowl, stir the packed brown sugar, eggs, and melted unsalted butter until the mixture is smooth and fully combined. Then add the shredded zucchini and pure vanilla extract, mixing well until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can lead to a tough texture. Fold in 1 cup of the chocolate chips delicately for even chocolate distribution.
- Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar for a sweet, crunchy finish and scatter the remaining 1/4 cup of chocolate chips on top to create extra chocolatey pockets.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes, until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it rest in the pan for 10 minutes. Then loosen the edges with a bread knife, carefully remove the loaf from the pan, and cool completely on a wire rack before slicing for optimal texture and taste.
Notes
- Be careful not to overmix the batter to keep the bread tender.
- Use freshly shredded zucchini and squeeze out excess moisture if possible to avoid soggy bread.
- The turbinado sugar topping adds a pleasant crunch and slight sweetness to the crust.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
