Description
Deliciously moist and tender chocolate chip zucchini bread, perfectly spiced with cinnamon, nutmeg, and ginger. This easy-to-make loaf combines shredded zucchini and sweet chocolate chips for a delightful treat that’s perfect for breakfast or dessert.
Ingredients
Units
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
Add-ins and Toppings
- 1 1/4 cups chocolate chips, divided (1 cup + 1/4 cup)
- 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 and set it aside to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. This blends the spices evenly into the flour and helps the bread rise.
- Combine Wet Ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted butter until the mixture is smooth and uniform. Then add the shredded zucchini and pure vanilla extract, mixing well to incorporate all ingredients thoroughly.
- Add Dry Ingredients to Wet: Slowly add the dry ingredients into the wet mixture and stir gently until just combined. Be careful not to overmix to keep the bread tender. Once combined, fold in 1 cup of the chocolate chips gently.
- Fill Pan and Add Toppings: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the turbinado sugar evenly over the batter, then sprinkle the remaining 1/4 cup of chocolate chips on top for an attractive finish.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and let it sit in the pan for 10 minutes. Run a bread knife around the edges to loosen the loaf, then carefully remove it from the pan. Transfer to a cooling rack and allow to cool completely before slicing and serving.
Notes
- For best results, shred the zucchini finely and squeeze out excess moisture to prevent a soggy bread.
- You can substitute semi-sweet chocolate chips for dark or milk chocolate chips according to preference.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
