Can I substitute the zucchini with another vegetable?

While zucchini is the most common vegetable used in this bread, you can experiment with substituting yellow squash. Keep in mind that the flavor and texture may vary slightly.

Can I reduce the amount of sugar?

You can reduce the sugar by up to 1/4 cup without affecting the texture too much. However, keep in mind that reducing the sugar will make the bread slightly less sweet and the texture tougher and less desirable.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. This will make the bread slightly denser and nuttier in flavor.

Can I add nuts or other mix-ins to the batter?

Absolutely! Chopped nuts, dried fruit, or even additional chocolate chips would be delicious additions to this bread. Just fold them in gently at the end of mixing.

My bread sunk in the middle, what happened?

If your bread sunk in the middle, it could be due to underbaking or opening the oven door too frequently during baking. Make sure to bake the bread until a toothpick inserted into the center comes out clean, and avoid opening the oven door too often to maintain a consistent temperature.

Chocolate Chip Zucchini Bread

Description

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

Ingredients

Scale

1/4 cup unsalted butter, melted (or vegan butter or more oil)
1/3 cup neutral oil
1/2 cup brown sugar
2/3 cup granulated sugar
2 large eggs
1 tablespoon milk of choice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon kosher salt
2 cups [280 g] all-purpose flour
2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
1 cup chocolate chips, plus more for topping

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Instructions

Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt.
Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. Gently fold in the chocolate chips by mixing a few times.
Pour the batter into the prepared loaf pan. Top with an additional sprinkle of chocolate chips.
Bake 60 to 65 minutes* until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.

Notes

*If it’s still not done, continue baking for a few minutes until fully cooked (the internal temperature should be 200°F.)

Category: Bread
Method: Baked
Cuisine: American
Diet: Vegetarian