Moist Chocolate Chip Zucchini Bread: 1 Keeper

Oh, there’s just something magical about quick breads, isn’t there? Especially when the garden is overflowing with zucchini and you’re looking for those perfect ways to use them up! This chocolate chip zucchini bread recipe is hands down one of my absolute favorites to pull out of the oven. It’s like a warm hug in every slice – ultra-moist, packed with gooey chocolate chips, and the best part? It stays perfectly tender, never getting that dreaded soggy bottom. My Grandma Eleanor used to make a simple zucchini bread, and while hers was good, adding these chocolate chips and a few of my own little tweaks? Pure heaven. It’s a keeper, just like all the recipes I share from my kitchen!

Why You’ll Love This Chocolate Chip Zucchini Bread

Seriously, this bread is a winner. Here’s why you’ll be making it again and again:

• Incredibly Moist Texture: Thanks to the magic of fresh zucchini (and yes, we’re keeping all that moisture!), this bread has the most tender, delightful crumb.
• Bursting with Chocolate: We’re not shy with the chocolate chips here, so you get those perfect pockets of melty goodness in every bite.
• So Easy to Make: It comes together in a flash, making it super forgiving for even beginner bakers.
• Perfect for Any Time: Whether it’s a quick breakfast, an afternoon snack, or a treat for the kids’ lunchboxes, this bread hits the spot.

The Secret to Extra Moist Zucchini Bread: Zucchini Prep

Okay, let’s talk zucchini! The big question is always, “Do you squeeze the moisture out?” For *this* chocolate chip zucchini bread, my answer is a resounding NO! Seriously, don’t squeeze it! Those lovely fresh shreds are your best friend for an ultra-moist, tender loaf that doesn’t rely on weird additives. Trust me, keeping that natural liquid gold in there is key to preventing a dry, crumbly bread. Just give your zucchini a quick rinse, trim the ends, and grate it on the medium holes of your box grater. Those little shreds are perfect for melting into the batter!

Gather Your Ingredients for Chocolate Chip Zucchini Bread

Alright, time to gather our goodies! Having everything ready makes baking this chocolate chip zucchini bread an absolute breeze. You’ll need:

• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups grated zucchini (about 1 medium zucchini, remember, don’t squeeze!)
• 1 cup chocolate chips (the more, the merrier, right?!)

Having these on hand means you’re just minutes away from deliciousness! For more kitchen inspiration and to connect with our community, you can find us on Facebook!

Step-by-Step Guide to Making Chocolate Chip Zucchini Bread

Alright, time to get baking! Making this chocolate chip zucchini bread is honestly a breeze, and the steps flow so naturally you’ll have it in the oven before you know it. It’s one of those recipes that just feels rewarding as you go, perfect for when you need a quick bite or something special for the kids’ lunches, maybe even from our breakfast and brunch collection! It’s just as good as our easy weeknight meals.

Mixing the Wet Ingredients for Your Chocolate Chip Zucchini Bread

First things first, grab a big bowl! We’re going to whisk together those sugars – both the granulated and the brown sugar – with the vegetable oil and the unsweetened applesauce. Get it all nice and smooth; it’ll look almost creamy. Then, crack in your eggs, one at a time, giving it a little stir after each one. Finish off with a splash of vanilla extract. This mix is the heart of our moist bread, so don’t rush it!

Combining Dry Ingredients and Wet for the Zucchini Bread Batter

Now, in a separate bowl, just give your flour, cinnamon, baking soda, salt, and nutmeg a quick whisk together. This just makes sure all those little spices and leaveners are evenly distributed. Then, you’ll want to gently add these dry ingredients to your wet mixture. Mix them until they’re *just* combined. Seriously, stop as soon as you don’t see any big streaks of flour. Overmixing is the enemy of tender quick breads!

Adding Zucchini and Chocolate Chips: The Final Fold

Here comes the best part! Gently fold in those lovely grated zucchini shreds and your glorious chocolate chips. Use a spatula and be gentle – we want to distribute them evenly without deflating all that air we worked so hard to get in there. It’ll look like a beautiful, speckled batter ready for the pan.

Baking Your Chocolate Chip Zucchini Bread to Perfection

Get your oven preheated to 350°F (175°C) and make sure that 9×5 inch loaf pan is greased and floured. Pour all that delicious batter into the pan. Now, for the baking! Ours usually takes about 50 to 65 minutes. The best loaf pan time for 9×5 is right around there. You’ll know it’s ready when a wooden skewer or a thin knife inserted into the center comes out clean. Oh, and if the top starts getting too dark too fast, just loosely tent it with some foil – it’s like giving it a little breathable blanket so it bakes through evenly. This recipe is practically foolproof, but keeping an eye on it is always a good idea!

Cooling and Slicing Your Zucchini Bread

Once it’s out of the oven, let it hang out in the pan for about 10 to 15 minutes. This lets it set up a bit. Then, carefully flip it out onto a wire rack to cool completely. I know, I know, the smell is torture! But resist the urge to slice into it right away. Letting it cool fully makes sure the inside finishes setting up beautifully and avoids that sad, crumbly mess you get from slicing warm bread. Trust me, it’s worth the wait!

Tips for the Best Chocolate Chip Zucchini Bread

Want to guarantee a spectacular chocolate chip zucchini bread every single time? Here are my top tips, tried and true! These little tricks are what I always do to make sure it’s perfectly moist and delicious. Remember, these are some of my favorite “extra moist zucchini bread tips.”

First, always use fresh zucchini! Don’t use those sad, watery ones that have been sitting around. Grating it right before you bake makes a HUGE difference. Second, and I can’t stress this enough, do NOT overmix the batter once you add the flour. Mix until it’s *just* combined – a few little flour streaks are totally fine. This keeps the bread tender and avoids a tough texture. Also, my secret for knowing it’s done? A wooden skewer should come out with a few moist crumbs attached, not totally clean and not smeared with batter. And if you’re feeling adventurous, try swapping out half the chocolate chips for chopped nuts or even a swirl of peanut butter!

For more yummy zucchini goodness, you’ve gotta check out my chocolate chip zucchini muffins recipe too!

Making Healthier Zucchini Bread: Lower Sugar Options

Now, I know we all love a sweet treat, but sometimes you want to lighten things up a bit, right? If you’re looking for a healthier zucchini bread, especially one with lower sugar, I get it! You can totally slash the sugar a bit in this chocolate chip zucchini bread recipe. Try cutting the granulated sugar by about a quarter cup. Just know that it might make the bread a *tiny* bit less tender, but it’s usually not a big deal. For an even bigger boost, I often swap half the all-purpose flour for whole wheat flour. It adds a lovely nutty flavor and extra fiber!

If you’re curious about other tasty ways to bake with less sugar, my vegan chocolate cake recipe has some great tips that can be adapted!

Storing and Freezing Your Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is so good, you might just surprise yourself and have leftovers! If you do, storing it is super easy. Just pop it into an airtight container or wrap it well with plastic wrap and keep it at room temperature. It should stay nice and moist for about 2-3 days that way. If you need it to last longer, the fridge is your friend, wrapping it up tight will keep it fresh for about a week.

Now, if you want to freeze some for later – and trust me, it freezes like a dream – here’s my trick for making sure it stays perfect. Wrap the cooled bread really well in plastic wrap, then give it a cozy second layer of aluminum foil. Pop that into a freezer bag and it’ll be good for up to 3 months. When you’re ready to enjoy a slice, just let it thaw at room temperature, or give it a quick zap in the microwave for about 15-20 seconds if you want that fresh-from-the-oven warmth!

For other make-ahead treats, my peach jam recipe is fantastic to have on hand too!

Frequently Asked Questions about Chocolate Chip Zucchini Bread

Got questions? I’ve got answers! Here are a few things folks often ask about this delicious chocolate chip zucchini bread:

Can I use yellow squash instead of zucchini? Yep, you totally can! Yellow squash has a similar moisture content and texture, so it should work just fine in place of the zucchini. Just make sure to grate it the same way!

How do I prevent my zucchini bread from sinking? Oh, the dreaded sink! Usually, that happens from overmixing the batter, which can activate too much gluten, or from opening the oven door too early. For this recipe, my best tip is to mix the dry ingredients in *just* until combined, and resist peeking in the oven for at least the first 40 minutes of baking. Make sure you’re using the right amount of leavening too!

Can I make muffins with this recipe? Absolutely! This batter makes fantastic muffins. Just fill your muffin liners about two-thirds full and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick comes out clean. You might want to check them a little sooner than the loaf does!

Looking for more ways to use up your garden squash? You have to try these crispy zucchini fritters!

Estimated Nutritional Information

Alright, let’s talk numbers! While every kitchen and every ingredient can be a little bit different, here’s a general idea of what you’re looking at per slice of this incredibly moist chocolate chip zucchini bread. Think around 350 calories, giving you about 18g of fat (with 4g being saturated), 45g of carbs, and 2g of fiber. It also brings about 4g of protein to the table. Remember, these are just estimates, but they give you a good ballpark!

Share Your Zucchini Bread Creations!

I just LOVE hearing about your baking adventures! Have you made this chocolate chip zucchini bread? Drop a comment below and let me know how it turned out for you, or maybe share your favorite little tweak! If you snapped a pic, I’d be thrilled if you tagged us on social media! You can always learn more about my kitchen here!

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