Chocolate Chip Zucchini Bread

Alright, my friends, let’s talk cooking chaos. Today we’re diving into Chocolate Chip Zucchini Bread. Yes, that’s right. We’re about to make veggies into dessert, and unleash all kinds of kitchen magic. It’s slightly sweet, wonderfully moist (sorry, moist haters), and houses just a hint of green to remind us it’s not all sins! I swear, this beauty is something special. Whether you’ve got a garden bursting with zucchinis or you just need an excuse to sneak a veggie past the kids, this bread is gonna be your new bestie.

This recipe is my family’s jam (pun fully intended). When my husband first heard “zucchini” in a bread, I swear I’ve never seen a more skeptical face. But after that first bite, he grabbed another slice as quick as I could say “chocolate chip”! Now, it’s a staple in our chaotic kitchen. The kids can’t resist sneaking bits of chocolate out of the batter (because, honestly, who can?). I’ve even caught my husband mowing the lawn just so he can earn an extra slice. It’s hero bread.

Why You’ll Love This Chocolate Chip Zucchini Bread

Seriously, there are too many reasons, but I’ll give you a few:

– Sneaky veggies, people. You can almost claim it’s healthy!
– Your house smells like a bakery after, and that’s priceless.
– Feel like a baking wizard when veggies turn into dessert magic.

How to Make It

Okay, my kitchen comrades, let’s chat. Grab a bowl… or two. I won’t judge if you’re juggling here. Start with your dry ingredients. Think of it like creating a sandy beach for future yum. Mix your flour, baking soda, cinnamon — and don’t you skimp on that spice; it’s the secret sass of this bread. Now, wander over to your wet ingredients. Eggs, oil, and vanilla are the MVPs. Get them cozy, but not too friendly. We’re not making a cake. Zucchini should be grated till your arm feels like it’s wrestled a bear (or use a food processor if you’ve got one, cheater). Mix it all together, toss in the beloved chocolate chips, and boom — magic batter! Pour it into your trusty loaf pan and bake it till it sings in that oven. You know the drill.

Ingredient Notes

– Zucchini: The surprising star! Shredded right, this veggie makes the bread mysteriously moist. If you skip squeezing it, well, you might have a tad bit more moisture than desired.
– Chocolate Chips: I mean, the more the merrier, right? These nuggets of joy bring the sweetness and you don’t want to skimp on that.
– Cinnamon: Gives it that wrapped-in-a-scarf feel. Just don’t forget it because, trust me, it’s the underdog hero.

Recipe Steps:

1. Preheat your oven to 350°F (175°C). Grease up a loaf pan like it’s a slip ‘n slide.
2. Mix your flour, baking soda, and cinnamon in one bowl. Feel accomplished.
3. In another bowl, stir together eggs, oil, and vanilla. Not too crazy now.
4. Grate that zucchini until you feel victorious. Then combine it into your wet team.
5. Mix wet with dry. Marry them gently, add chocolate chips as vows.
6. Pour into pan, then shove into the oven. Wait impatiently for 50-ish mins.
7. Stick a fork in its center. If it comes out clean (or with few crumbs), you did it!
8. Cool it down, slice, and try not to eat it all in one go.

What to Serve It With

Go wild! Slather on some butter, dollop a bit of nut butter, or pair it with your morning coffee for those chill breakfast vibes. My kids have been known to dip it into their chocolate milk. I’m not proud, but hey, no judgment here!

Tips & Mistakes

Storage Tips

This bread ain’t picky but leave it be on the counter for just a day or two. Any longer, pop it in the fridge for freshness. Cold morning slices are actually pretty rad with coffee. And yeah, it’s breakfast despite any traditional rules. Leftovers warm up nicely too, if any exist.

Variations and Substitutions

When life throws you no brown sugar, go rogue with honey or maple syrup. I’ve made it work both ways—thank me later. No oil? Applesauce is a game-changer. Trust me, it saves my bacon when the pantry gods frown upon me. If you’re feeling extra nutty, throw in some walnuts for a crunchy surprise.

Frequently Asked Questions

Chocolate Chip Zucchini Bread

This moist and delicious chocolate chip zucchini bread is perfect for a quick breakfast or a sweet snack. Packed with shredded zucchini and melty chocolate chips, it’s a family favorite.

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 1 teaspoons baking soda
• ▢ 0.5 teaspoons salt
• ▢ 1 teaspoons ground cinnamon
• ▢ 0.75 cups vegetable oil
• ▢ 1 cups granulated sugar
• ▢ 0.5 cups brown sugar packed
• ▢ 2 large eggs
• ▢ 1.5 cups shredded zucchini squeezed dry
• ▢ 1 cups chocolate chips semi-sweet
• ▢ 1 teaspoons vanilla extract

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
• In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until combined. Add eggs and vanilla extract and mix well.
• Stir in the dry ingredients until just combined. Fold in shredded zucchini and chocolate chips.
• Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.