Description
This Chocolate Chip Zucchini Bread is a moist and flavorful quick bread that combines the subtle sweetness of shredded zucchini with warm spices and gooey chocolate chips. Perfect for breakfast, snacks, or dessert, it’s easy to make and bakes up with a tender crumb and a crunchy turbinado sugar topping.
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 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, cinnamon, nutmeg, ground ginger, and kosher salt to evenly combine the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, stir the packed brown sugar, eggs, and melted butter until the mixture is smooth. Add the shredded zucchini and vanilla extract, mixing until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to avoid overmixing. Fold in 1 cup of the chocolate chips delicately to distribute evenly.
- Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar for a crunchy finish, then scatter the remaining 1/4 cup chocolate chips over the surface.
- Bake the Bread: Place the loaf pan in the oven and bake for 50 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it rest in the pan for 10 minutes. Loosen the edges with a knife, carefully remove the loaf, and cool completely on a wire rack before slicing to preserve texture.
Notes
- Make sure to squeeze excess moisture from shredded zucchini to prevent sogginess.
- Use room temperature eggs to help the batter mix more evenly.
- Check the bread at 50 minutes, and adjust baking time depending on your oven’s heat.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Feel free to substitute chocolate chips with chopped nuts or dried fruit for variation.
