Chocolate Chip Zucchini Bread

There’s something incredibly cozy about baking a loaf of homemade bread, especially when it’s Chocolate Chip Zucchini Bread. With its inviting aroma wafting through the kitchen, and those tiny bursts of melty chocolate mingling with tender zucchini, it captures the essence of comfort in each bite. This delightful bread isn’t just a treat for the eyes; it’s a sensational blend of flavors and textures that come together rather beautifully.

You might be surprised to learn how easy it is to whip up this incredible Chocolate Chip Zucchini Bread. It’s almost like having a secret weapon when you’re looking to impress family and friends or indulge in a sweet yet wholesome snack during the day. Whether enjoyed as a breakfast option paired with your favorite coffee or as a delightful afternoon treat, this zucchini bread stands out — it’s moist, flavorful, and perfectly sweet, making it an instant crowd-pleaser!

How to Make Chocolate Chip Zucchini Bread

1. Preheat the Oven: Set your oven to 325°F (163°C) and spray a 9×5-inch loaf pan with cooking spray, making sure to coat it well.
2. Prepare the Dry Ingredients: In a large bowl, combine 1 cup all-purpose flour, 1 cup white whole wheat flour, 1/2 cup brown sugar, 1 ⅛ tsp baking soda, and 1/2 tsp salt. Mix thoroughly for an even distribution.
3. Add Chocolate Chips: Toss in 1/2 cup semi-sweet chocolate chips and gently mix to combine, making sure they are evenly coated in the flour mixture.
4. Mix Wet Ingredients: In a separate bowl, whisk together 1 large beaten egg, 1 tsp vanilla extract, 2 tbsp melted butter, 1 cup unsweetened applesauce, and 1 ½ cups shredded zucchini. Stir until well combined.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients slowly. Stir gently until just blended; don’t overmix!
6. Bake: Pour the batter into your prepared loaf pan and bake for 45-55 minutes. It’s done when a toothpick inserted comes out clean and the edges are just starting to golden.
7. Cool: Let it sit in the pan for about 10 minutes before carefully removing it to cool completely on a wire rack.

Storing & Reheating

To store your Chocolate Chip Zucchini Bread, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for about three days. If you want it to last longer, move it to the refrigerator for 1-2 weeks. For freezing, slice the bread and wrap each slice in plastic, putting them in a resealable bag for up to three months. When ready to enjoy, simply pop a slice in the toaster or microwave for a few seconds to revive its moistness.

There’s something special about this Chocolate Chip Zucchini Bread that makes it instant comfort food. It’s not just a clever way to use up those garden zucchinis, but a delicious way to enjoy the marriage of flavors, moistness, and texture all at once. You can even sneak in some extra whole grains without anyone being the wiser!

Experiment with this recipe by adding your favorite spices like cinnamon or nutmeg for an added depth of flavor. You might even try swapping in different types of chocolate chips or using a mix of dark and milk chocolate for added complexity. The possibilities are as delightful as the bread itself!

Recipe FAQs

Chocolate Chip Zucchini Bread

Recipe Author: Linsey

This Chocolate Chip Zucchini Bread is a delightful blend of zucchini and chocolate that creates a moist, flavorful loaf. Perfect for breakfast or a snack, it’s easy to make with simple ingredients. Enjoy a slice any time of the day!

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• Prep Time 20 minutes
• Cook Time 75 minutes
• Yield 16 servings 1x

Ingredients

Scale 1x2x3x

• cooking spray
• 1 cup all purpose flour, i used unbleached
• 1 cup white whole wheat flour, regular whole wheat flour would work
• 1/2 cup brown sugar, not packed
• 1 ⅛ tsp baking soda
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup semi sweet chocolate chips
• 1 large egg, beaten
• 2 tbsp melted butter
• 1 cup apple sauce
• 1 ½ cups shredded zucchini, not packed, not squeezed (from about 1 1/4 large)

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Instructions

1. Preheat the oven to 325°F and spray a 9×5-inch loaf pan with cooking spray.
2. In a large bowl, combine all-purpose flour, white whole wheat flour, brown sugar, baking soda, and salt. Mix them thoroughly.
3. Gently fold in the semi-sweet chocolate chips until evenly mixed.
4. In a separate medium bowl, combine the beaten egg, vanilla, melted butter, apple sauce, and shredded zucchini. Mix well until blended.
5. Pour the wet mixture into the flour mixture and stir until just combined. Avoid over-mixing.
6. Transfer the batter into the prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the loaf to cool in the pan for about 10 minutes. Carefully remove it from the pan and let it cool completely before slicing.

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Notes

Ensure the zucchini is not packed or squeezed to maintain moisture in the bread.
Feel free to substitute chocolate chips with nuts or dried fruit for varied flavor.
Store leftover bread in an airtight container to keep it fresh longer.

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Nutrition

• Serving Size: 1 slice
• Calories: 150
• Sugar: 6g
• Sodium: 150mg
• Fat: 3.5g
• Saturated Fat: 2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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