Description
Delicious and moist Chocolate Chip Zucchini Bread that combines the subtle sweetness of zucchini with chocolate chips and walnuts for a perfect balance of flavors. This easy-to-make bread is ideal for breakfast, snacks, or dessert and offers a fantastic way to incorporate vegetables into your baked treats.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- ¼ cup of brown sugar
- 1 cup of white sugar
- 2 teaspoons of vanilla extract
- ½ cup of vegetable oil
- 1 cup of shredded zucchini
Dry Ingredients
- 1 ½ cups of flour
- ½ teaspoon of salt
- ½ teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of nutmeg
- 1 ½ teaspoons of cinnamon
Add-ins
- ½ cup of chopped walnuts
- ½ cup of semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the bread.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, brown sugar, and white sugar until the mixture is smooth and well combined.
- Add Zucchini and Flavors: Gently whisk in the shredded zucchini, vanilla extract, and vegetable oil until everything is evenly incorporated.
- Prepare Dry Mixture: In a smaller bowl, combine the salt, baking powder, baking soda, nutmeg, and cinnamon. Mix these thoroughly and then set aside two tablespoons of this combined flour mixture.
- Coat Walnuts and Chocolate Chips: In a small bowl, toss the chopped walnuts and semi-sweet chocolate chips with the reserved two tablespoons of the flour mixture. This helps prevent them from sinking to the bottom of the bread during baking.
- Combine Flour and Wet Ingredients: Add the remaining flour mixture to the zucchini mixture and gently whisk to combine. Be careful not to overmix to keep the bread tender.
- Fold in Add-ins: Carefully fold in the coated walnuts and chocolate chips to distribute them evenly throughout the batter.
- Bake the Bread: Pour the batter into a parchment-lined and greased bread pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before slicing and serving.
Notes
- Make sure to shred the zucchini finely and squeeze out excess moisture to avoid soggy bread.
- Using parchment paper helps with easy removal of the bread from the pan.
- Do not overmix the batter once the flour is added to keep the bread light and fluffy.
- Walnuts can be substituted with pecans or omitted for a nut-free version.
- This bread stores well in an airtight container at room temperature for up to 3 days or can be frozen for up to 3 months.
