Soft, Tender Zucchini Bread with Melty Chocolate: Irresistibly Delicious
Enjoy a slice of incredibly soft and tender zucchini bread, studded with pockets of melty chocolate. This moist and flavorful quick bread is a delightful treat for breakfast, snack, or dessert.
Equipment
- 9x5 inch loaf pan
- medium bowl
- large bowl
- whisk
- wire rack
- toothpick
Ingredients
- 1 ½ cups All-Purpose Flour (188 grams)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Granulated Sugar (100 grams)
- ½ cup Light Brown Sugar (100 grams)
- ½ cup Unsalted Butter melted (4oz)
- 2 Large Eggs room temperature
- 2 teaspoons Pure Vanilla Extract
- 1 ½ cups Shredded Zucchini packed
- 1 cup Chocolate Chips or Chunks
Instructions
- Preheat your oven to 350°F (180°C) and prepare a 9x5 inch loaf pan by greasing it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large bowl, combine the melted butter and sugars. Add the eggs and vanilla extract, mixing until everything is incorporated.
- Gently stir the shredded zucchini into the wet ingredients.
- Carefully fold the dry flour mixture and chocolate chips into the batter until just combined. Be careful not to overmix.
- Pour the batter evenly into the prepared loaf pan.
- Bake for 43-50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter attached.
- Let the bread cool in the pan on a wire rack for at least 30 minutes before inverting it to cool completely.
- Once completely cooled, store the zucchini bread in an airtight container.
Notes
For freezing, allow the bread to cool completely, then slice and wrap each slice individually in a double layer of plastic wrap. To thaw, leave at room temperature for 1-2 hours, or reheat in a 300°F oven for 5-10 minutes.