Chocolate Chip Zucchini Bread

This easy-to-make Chocolate Chip Zucchini Bread turns fresh summer zucchini into a moist, decadent bread with gooey chocolate chips and warm spices. It's the perfect way to use up that garden squash bounty, and best of all - it all comes together in just one bowl!

Don't you love a recipe that allows you to feel virtuous (hello, vegetables!) while simultaneously satisfying your sweet-tooth? I'm not talking about one of those recipes where you swap in black beans for your brownies, or use dates as a sugar alternative- though those can be delicious, too. I'm talking about recipes your great-grandma used to make. Ones where the healthy ingredient isn't a substitution - it actually makes it better.

That's the case with a good zucchini bread. Zucchini lends so much moisture to the bread that it can keep its soft texture for days after baking. The perfect zucchini bread is rich, flavorful, well-spiced, and almost cake-like. And if having a toasted slice of "almost-cake" for breakfast helps me to get my daily dose of vegetables, you know I'm sold.

Why you'll love it

Get ready to fall head over heels for this chocolate-studded zucchini loaf. You'll love it because it's:

• AMAZINGLY TENDER & MOIST. This bread stays incredibly soft for days, thanks to a perfect ratio of zucchini and oil.
• ANYTHING BUT BLAND. Chocolate, cinnamon, nutmeg, and the slightly savory hint of zucchini give this tender-crumbed bread plenty of flavor.
• NO-FUSS REQUIRED. Using a food processor to shred the zucchini helps it to come together in minutes. If you don't have one - don't worry! The recipe is all made in one bowl, so it'll still save you time and leave you with less mess to clean up!

Key ingredients

Let's break down the star players in this easy zucchini bread recipe:

• Zucchini. The star ingredient brings moisture, flavor, and nutrients to the party.
• Flour. All-purpose flour is the backbone of our bread, giving it structure and substance.
• Eggs. Like in most baking recipes, eggs help to add structure and binding, and they also add extra moisture.
• Sugar. A mix of granulated white sugar and light brown sugar adds the perfect amount of sweetness and depth.
• Leavening agents. Baking soda and baking powder both work to give our bread some lift.
• Vegetable oil. For a truly rich cake or quick bread, vegetable oil makes all the difference. It adds a ton of moisture that doesn't dissipate as it bakes.
• Spices and vanilla extract. Cinnamon, nutmeg, and vanilla give that warm, cozy flavor that's commonly associated with other tender breads like pumpkin bread, apple bread, or banana bread.
• Chocolate chips. The chocolate is optional in this recipe - you can leave it out or swap in different mix-ins if desired. However, I'm a firm believer that the best zucchini bread has chocolate chips in it. Because, let's face it, chocolate makes everything better.

How to make Chocolate Chip Zucchini Bread

As I mentioned before, this chocolate chip zucchini bread is actually really simple to make - it comes together in just minutes and requires only one bowl. Here's how it goes down.

1. PREP THE ZUCCHINI. Use the larger grating blade on your food processor to grate the zucchini if you'd like to save time and energy. If you don't have one, a handheld grater will work just fine. Grate the zucchini into a large bowl. No need to squeeze out the extra moisture!
2. ADD THE WET INGREDIENTS. Combine wet ingredients with the zucchini until they're silky smooth.
3. ADD THE DRY INGREDIENTS. Mix in the dry ingredients with a light touch to keep things tender.
4. MIX INS. Fold in a generous amount of chocolate chips. You could also mix in nuts, raisins, or poppy seeds if preferred, or simply leave it plain.
5. BAKE TO PERFECTION. Pour into your pan and bake until it's irresistibly golden. After baking, let sit for at least an hour before turning out and slicing to serve.

Why it works

The oil and brown sugar work together to create an incredibly tender crumb, while the zucchini adds moisture without making the bread heavy. A touch of cinnamon and nutmeg amplifies the chocolate flavor.

FAQs

Q: How do I know when the bread is done without overbaking?
A: This bread is so moist that you don't have to be overly concerned with a few extra minutes in the oven when in doubt. The bread needs to look totally set to truly be ready. You'll know for sure that it's done when a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.

Q: Do I need to peel the zucchini first?
A: You do not need to peel the zucchini. You can if you prefer, but it will be absolutely fine if shredded with the skin on!

Q: Can I reduce the sugar without affecting the moisture?
A: You can reduce the sugar slightly, but keep in mind that sugar contributes to the bread's moisture. For best results, don't reduce by more than ¼ cup.

Q: How do I store this bread to keep it moist?
A: Wrap it tightly in plastic wrap or store in an airtight container. It'll stay incredibly moist at room temperature for up to 3 days, or in the fridge for up to a week (if it lasts that long!).

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