Healthy Chocolate Chip Zucchini Bread

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Do you find yourself staring at a zucchini wondering what to do with it, especially when you’re craving something sweet?

Zucchini bread is a great way to use up those extra veggies, but it can sometimes taste plain or uninspired.

What if you could easily turn that ordinary loaf into a delicious treat with just one simple addition?

Adding chocolate chips to zucchini bread is a quick way to make it taste amazing and feel like a special treat.

In this article, we’ll guide you through making a batch of zucchini bread with chocolate chips that’s both easy to prepare and irresistible.

Table of Contents

Chocolate Chip Zucchini Bread Recipe

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and place parchment paper inside it.
Grate the zucchini and measure out 1 1/2 cups. Squeeze out as much water as possible by pressing the zucchini in a clean kitchen towel or by hand. Set the drained zucchini aside.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Stir to mix and set aside.
In a big bowl, mix the melted butter and sugars until smooth. Then add the sour cream, eggs, vanilla extract, and squeezed zucchini. Stir everything together.
Slowly mix the dry ingredients into the wet batter. Stir gently using a rubber spatula until everything is combined.
Fold in the chocolate chips, mixing until evenly distributed but be careful not to over-mix.
Pour the batter into the loaf pan and smooth it out. Add extra chocolate chips on top if you want. Bake for 60 to 70 minutes, or until a toothpick inserted into the middle comes out clean.
Allow the bread to cool in the pan on a wire rack for about 30-40 minutes. If you like, sprinkle a bit of flaky sea salt on top before slicing. Enjoy your homemade chocolate chip zucchini bread.

Bread is Too Dry: If your zucchini bread comes out dry, it might have been baked too long or the zucchini wasn’t moist enough. Check the baking time and make sure you’re not overbaking. Also, try adding a bit more zucchini or a little extra sour cream next time to keep it moist.
Bread Doesn’t Rise Well: If your bread doesn’t rise as expected, it could be due to old or expired baking powder or baking soda. Make sure these ingredients are fresh. Also, be careful not to overmix the batter, as this can affect the bread’s rise.
Chocolate Chips Sink to the Bottom: If your chocolate chips end up at the bottom of the loaf, it might help to toss them in a bit of flour before mixing them into the batter. This can help keep them suspended throughout the bread.
Bread is Too Dense: If your bread is dense, it might be because the flour was packed too tightly or the batter was overmixed. Make sure to measure flour correctly and mix the batter just until combined.
Bread is Over-Browned: If the top of your bread is getting too dark while baking, you can cover it loosely with aluminum foil halfway through baking to prevent it from burning.

Room Temperature: Store zucchini bread at room temperature for 2-3 days. Use an airtight container or plastic wrap to keep it fresh.
Refrigerator: For longer storage, place the bread in the refrigerator where it can last up to a week. Again, use an airtight container or wrap it well to prevent it from drying out.
Freezer: To keep the bread fresh longer, freeze it. Wrap it tightly in plastic wrap or aluminum foil, then put it in a freezer-safe bag. It will remain good for three months. When you want to eat it, let it thaw at room temperature or warm it in the oven for a few minutes.

Flour: If you don’t have all-purpose flour, you can use whole wheat flour or a gluten-free flour blend. Just keep in mind that different flours might change the texture a bit.
Butter: If you need a dairy-free option, you can replace unsalted butter with melted coconut oil or a dairy-free margarine.
Sugar: If you prefer less sugar, you can use a sugar substitute like honey or maple syrup. Just reduce the liquid in the recipe slightly to balance it out.
Eggs: For an egg-free version, you can use flax eggs or chia eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit until it thickens. Use the same amount as you would eggs in the recipe.
Sour Cream: Greek yogurt can be used instead of sour cream. It will give a similar tangy flavor and keep the bread moist.
Chocolate Chips: If you don’t have dark chocolate chips, you can use milk chocolate chips or white chocolate chips instead.

Grate Zucchini Properly: Make sure to finely grate the zucchini. Large pieces can make the bread too moist and affect its texture. Also, squeezing out excess water is crucial to avoid a soggy loaf.
Mix Gently: When mixing the dry and wet ingredients, stir them until they are combined. Overmixing can lead to dense bread.
Check for Doneness Early: Start checking the bread about 10 minutes before the recipe’s suggested baking time. Oven temperatures can vary, and you don’t want to overbake it.
Cool Properly: Let the bread cool in the pan for a bit before transferring it to a wire rack. This aids it in setting and inhibits it from falling apart.
Add Texture: For a little extra crunch, sprinkle some nuts or seeds on top of the batter before baking.