Description
This delicious Chocolate Chip Zucchini Bread is a moist, flavorful treat perfect for breakfast, snack, or dessert. Packed with shredded zucchini, warm spices, and melty chocolate chips, this bread is easy to prepare and baked to golden perfection. The turbinado sugar sprinkled on top adds a delightful crunchy sweetness, making each bite irresistible.
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
Other Ingredients
- 1 1/4 cups chocolate chips, divided
- 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 ensure the bread doesn’t stick, 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 even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, stir the packed brown sugar, eggs, and melted unsalted butter until the mixture is smooth and well combined. Then add the shredded zucchini and pure vanilla extract. Mix everything together 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 make the bread tough. Then fold in 1 cup of the chocolate chips delicately.
- Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar for a sweet, crunchy finish. Scatter the remaining 1/4 cup of chocolate chips on top for extra chocolatey pockets as the bread bakes.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bread: Once baked, remove the bread from the oven and let it rest in the pan for 10 minutes. Then, use a bread knife to loosen the edges, carefully remove the loaf from the pan, and cool completely on a wire rack before slicing to ensure the best texture.
Notes
- Be careful not to overmix the batter to keep the bread tender and moist.
- Make sure to shred the zucchini finely and squeeze out excess moisture if it’s very wet to avoid soggy bread.
- You can substitute the all-purpose flour with whole wheat flour for a healthier version, but the texture might be denser.
- Store baked bread wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze for up to 3 months.
- Add nuts like walnuts or pecans for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
