Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the subtle sweetness of shredded zucchini with the delightful richness of semi-sweet chocolate chips. Perfect as a snack or breakfast treat, this quick bread is made with a blend of all-purpose and whole wheat flours for added texture and nutrition. Sweetened with brown sugar and apple sauce, it offers a healthier twist on a classic favorite while maintaining a soft, tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour (unbleached)
- 1 cup white whole wheat flour
- 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, from about 1 1/4 large zucchinis)
- Cooking spray (for greasing pan)
Instructions
- Preheat Oven 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 mixing bowl, combine all purpose flour, white whole wheat flour, brown sugar, baking soda, and salt. Stir until all dry ingredients are well incorporated.
- Add Chocolate Chips: Gently fold the semi sweet chocolate chips into the dry mixture, distributing them evenly without breaking them.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the beaten egg, vanilla extract, melted butter, apple sauce, and shredded zucchini until combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the batter is just blended; avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Do not squeeze out the zucchini’s moisture; leaving the zucchini uncompressed makes the bread extra moist and flavorful.
- Use a 9×5-inch loaf pan for best results.
- Check bread doneness with a toothpick around the 45-minute mark to avoid overbaking.
- For a lighter texture, avoid overmixing the batter once wet and dry ingredients are combined.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
Keywords: Chocolate Chip Zucchini Bread, zucchini bread recipe, healthy zucchini bread, quick bread, chocolate chip snack, whole wheat zucchini bread