Description
This Chocolate Chip Zucchini Bread is a moist, flavorful quick bread featuring shredded zucchini and melty chocolate chips, spiced with cinnamon, nutmeg, and ginger. Perfect for breakfast or a cozy snack, it combines tender crumb with a sweet chocolatey twist, topped with a crunchy turbinado sugar finish.
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 for batter, 1/4 cup for topping)
- 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 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 leavening agents and spices thoroughly for even distribution.
- Combine Wet Ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted butter until smooth and well combined. Then add the shredded zucchini and pure vanilla extract, mixing until everything is evenly incorporated.
- Add Dry Ingredients to Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips: Gently fold 1 cup of the chocolate chips into the batter, distributing them evenly without breaking the texture.
- Fill and Top Pan: Pour the batter into the prepared loaf pan. Sprinkle the top with 1 tablespoon of turbinado sugar for a crunchy finish. Then evenly sprinkle the remaining 1/4 cup chocolate chips on top for extra chocolate bursts.
- Bake: Bake the loaf in the preheated oven 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 rest in the pan for 10 minutes. Then, run a bread knife around the edges to loosen it and carefully remove the loaf from the pan. Cool completely on a wire rack before slicing to ensure the best texture.
Notes
- Do not overmix the batter once the dry ingredients are added to prevent a dense bread.
- Use freshly shredded zucchini and squeeze out excess moisture if very watery to avoid soggy bread.
- Room temperature eggs help the ingredients combine more smoothly.
- The turbinado sugar topping adds a nice crunchy texture and beautiful sparkle to the bread’s crust.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- For a nut-free version, omit any nut garnishes and ensure chocolate chips are nut-free.
Nutrition
- Serving Size: 1 slice (1 of 12 slices)
- Calories: 301
- Sugar: 26g
- Sodium: 241mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
