Description
This moist and delicious Chocolate Chip Zucchini Bread combines the subtle sweetness of zucchini with rich semi-sweet chocolate chips, creating a perfect treat for breakfast or snack time. Made with a blend of all-purpose and whole wheat flours and naturally sweetened with applesauce and brown sugar, this bread offers a wholesome twist to a classic favorite.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour (unbleached)
- 1 cup white whole wheat flour (regular whole wheat flour would work)
- 1/2 cup brown sugar (not packed)
- 1 ⅛ tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi sweet chocolate chips
Wet Ingredients
- 1 large egg, beaten
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 1 cup apple sauce
- 1 ½ cups shredded zucchini (not packed, not squeezed; about 1 1/4 large zucchini)
Other
- Cooking spray (for the loaf pan)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Spray a 9×5-inch loaf pan thoroughly with cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all purpose flour, white whole wheat flour, brown sugar, baking soda, and salt. Stir well to evenly distribute all ingredients.
- Add chocolate chips: Gently fold the semi sweet chocolate chips into the dry mixture, ensuring even distribution without breaking the chips.
- Combine wet ingredients: In a separate medium bowl, whisk together the beaten egg, vanilla extract, melted butter, applesauce, and shredded zucchini until fully combined.
- Mix wet and dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just blended and no large flour pockets remain; do not overmix.
- Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, take the bread out of the pan and let it cool completely on a wire rack before slicing and serving.
Notes
- Don’t squeeze the water out of the zucchini; this helps keep the bread extra moist.
- Use unbleached all purpose flour and white whole wheat flour for the best texture and flavor, but regular whole wheat flour can be substituted.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Adding chocolate chips gives this zucchini bread a sweet twist the whole family will love.
Keywords: Chocolate Chip Zucchini Bread, Zucchini Bread Recipe, Moist Zucchini Bread, Chocolate Chip Bread, Healthy Zucchini Bread, Whole Wheat Zucchini Bread