There’s something special about the way certain recipes bring back memories of family gatherings and cozy afternoons spent baking. Today, I’m excited to share a delightful recipe for Chocolate Chip Zucchini Bread. This recipe has a cherished place in my heart, not just for its wonderful taste but for the memories it invokes.
I first discovered this recipe during a summer visit to my grandmother’s house. My grandmother, an avid gardener, always had an abundance of fresh zucchini. She would whip up all kinds of zucchini-based dishes, but the one that stood out to me was her Chocolate Chip Zucchini Bread. The blend of warm spices and the unexpected sweetness of chocolate chips made it a hit with the whole family. I remember sitting in her kitchen, watching her mix the batter, and eagerly waiting for the bread to come out of the oven.
What I love most about this recipe is its versatility. You can easily tweak it to suit your taste. For a healthier twist, try substituting half of the all-purpose flour with whole wheat flour or adding a handful of chopped nuts for some extra crunch. If you prefer a more pronounced chocolate flavor, dark chocolate chips are a fantastic alternative to semisweet. Additionally, adding a pinch of ground cloves or ginger can elevate the spice profile, making it perfect for the colder months.
This Chocolate Chip Zucchini Bread is not only a wonderful way to use up surplus zucchini, but it also makes for a delightful treat that can be enjoyed at any time of the day. Whether you’re serving it as a breakfast option, a midday snack, or a sweet end to a meal, it’s bound to be a crowd-pleaser.
Making a Chocolate Chip Zucchini Bread
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Ingredients
- 1 cup grated zucchini
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 2/3 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
Directions
- Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and lightly grease it with cooking spray.
- Grate the zucchini using the large holes on a box grater and allow it to drain in a fine-mesh sieve.
- In a large mixing bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In another large bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until the mixture is light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the drained zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 50 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the loaf from the oven and let it cool in the pan for 15 minutes. Transfer to a cooling rack to cool completely before slicing and serving.
Storing Suggestions:
To store, wrap the zucchini bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Make sure to thaw it completely before serving.
FAQs:
How do I prevent my zucchini bread from being too moist?
To prevent your zucchini bread from being too moist, ensure you drain the shredded zucchini well before adding it to the batter. You can use a fine-mesh sieve or cheesecloth to squeeze out excess moisture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, whole wheat flour will make the bread denser and alter the texture slightly. You might want to use half whole wheat and half all-purpose flour for a better balance.
Is it possible to add nuts to this recipe?
Absolutely! Adding nuts like walnuts or pecans can enhance the texture and flavor of the bread. Simply fold in about 1/2 cup of chopped nuts along with the chocolate chips.
Can I make this bread without eggs?
Yes, you can make this bread without eggs by using substitutes like flax eggs or applesauce. For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, or use 1/4 cup of applesauce.
How can I tell when the zucchini bread is done baking?
The bread is done baking when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. The top should be golden brown and slightly firm to the touch.
What’s the best way to store leftover zucchini bread?
Store leftover zucchini bread by wrapping it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Thaw frozen bread completely before serving.
Chocolate Chip Zucchini Bread
Ingredients
- 1 cup granulated sugar
- 2 eggs
- 1 tsp ground cinnamon
- 1/3 tsp ground nutmeg
- 1 1/2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 cup grated zucchini
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2/3 cup semisweet chocolate chips
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F. Prepare a 9x5-inch loaf pan by lining it with parchment paper and lightly greasing it with cooking spray.
- Shred the zucchini using the large holes on a box grater. Let the shredded zucchini drain in a fine-mesh sieve.
- In a big mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until the mixture is light and airy, which should take around 2-3 minutes.
- Add the dry mixture to the wet mixture and stir just until everything is mixed together.
- Gently fold in the drained zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 50 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Take the loaf out of the oven and let it cool in the pan for 15 minutes. Then, transfer it to a cooling rack to cool completely before slicing and serving.
- Enjoy!
