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To make this tasty bread, you need key ingredients. Here’s what you will gather: - 1 medium zucchini, grated (about 1 cup) - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup unsweetened applesauce - 1/4 cup vegetable oil - 2 eggs, beaten - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chunks These ingredients blend to create a moist and sweet treat. To boost flavor, we add some spices and sugars. Here's what enhances the taste: - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar Cinnamon and nutmeg give warmth. The sugars add sweetness and depth. You can customize your bread with mix-ins. Here are some fun options: - 1/2 cup chopped walnuts (optional) Walnuts add crunch and flavor. You can skip them if you prefer a smoother texture. {{ingredient_image_1}} First, grab a medium zucchini. Grate it until you have about one cup. Place the grated zucchini in a bowl and add a pinch of salt. This step helps to draw out excess moisture from the zucchini. Set it aside for ten minutes. After that, squeeze the zucchini gently to remove the water. You want the zucchini dry but still fresh. In a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk these ingredients together until they blend well. This mixture is key for the right texture and flavor. In another bowl, mix the brown sugar and granulated sugar. Add the unsweetened applesauce, vegetable oil, beaten eggs, and vanilla extract. Stir this mixture until it is smooth and creamy. It should look inviting, and the sweet smell will fill your kitchen. Pour the wet mixture into the dry ingredients. Gently fold them together with a spatula. Mix just until you see no dry flour left. Overmixing can make the bread tough. Now, fold in the squeezed zucchini and chocolate chunks. If you like, add the chopped walnuts too. Mix until everything is evenly distributed. Pour the batter into a greased 9x5 inch loaf pan. Spread it out evenly using your spatula. Preheat your oven to 350°F (175°C). Place the loaf pan in the oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick. It should come out clean or with a few moist crumbs. Once done, take the loaf out and let it cool for ten minutes in the pan. Then, transfer it to a wire rack to cool completely. To keep your bread from being soggy, start by removing water from the zucchini. Grate the zucchini and sprinkle it with a pinch of salt. Let it sit for about 10 minutes. This helps draw out extra moisture. After that, gently squeeze the zucchini to remove even more water. This step makes a big difference. When mixing your ingredients, be gentle. Overmixing can make the bread tough. Combine the dry and wet ingredients until just mixed. You may still see some flour. That is okay; it will blend during baking. Fold in the zucchini and chocolate chunks carefully. You want them evenly spread but not smashed. Baking time is key. Bake at 350°F (175°C) for 50-60 minutes. Check the bread with a toothpick. It should come out clean or with a few moist crumbs. If you see wet batter, it needs more time. After baking, let the bread cool in the pan for 10 minutes. Then move it to a wire rack to cool completely. This helps maintain its shape and texture. Pro Tips Use Fresh Zucchini: For the best flavor and moisture, select fresh, firm zucchini. Smaller zucchinis tend to be sweeter and less watery. Don’t Overmix: Mix the batter just until combined to keep the bread light and tender. Overmixing can lead to a dense loaf. Cooling Time: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps set the structure and makes slicing easier. Storage Tips: Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Just make sure to slice it before freezing for easy thawing! {{image_2}} You can easily make a gluten-free version of chocolate chunk zucchini bread. Substitute the all-purpose flour and whole wheat flour with a gluten-free baking blend. Look for blends that contain xanthan gum for better texture. This option keeps your bread moist and fluffy while being gluten-free. To make this bread vegan, swap the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. Use unsweetened almond milk or another plant-based milk instead of regular milk if a recipe calls for it. Ensure your chocolate chunks are dairy-free. You can enhance the flavor of your zucchini bread with some fun additions. Try adding a teaspoon of espresso powder for a richer taste. A handful of dried fruit, like raisins or cranberries, adds sweetness. You can also mix in spices like allspice or cloves for a warm flavor profile. If you like nuts, chopped pecans or hazelnuts can provide a nice crunch. Store your chocolate chunk zucchini bread in an airtight container. This keeps it fresh and moist. You can leave it at room temperature for up to three days. If you want to keep it longer, consider refrigeration. Just wrap it tightly in plastic wrap or foil. Freezing is a great way to save leftovers. First, let the bread cool completely. Then slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. This helps prevent freezer burn. You can freeze the bread for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat the zucchini bread, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat them for about 10-15 minutes, or until warm. You can also use a microwave for a quicker option. Just warm each slice for about 20-30 seconds. Enjoy it warm for a tasty treat! Yes, you can use frozen zucchini. First, thaw the zucchini completely. Squeeze out extra water before adding it to the batter. This step helps keep the bread from getting too wet. Make sure you use the same amount as fresh zucchini. To check if the bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If wet batter sticks to the toothpick, it needs more time. Baking usually takes about 50 to 60 minutes. You can use applesauce as a substitute for eggs. For each egg, use 1/4 cup of applesauce. You can also use mashed bananas or a flaxseed meal mix. To make the flaxseed mix, combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Yes, you can make mini loaves! Fill mini loaf pans with the batter. Bake them for around 20 to 30 minutes. Check doneness with a toothpick, just like with the large loaf. Mini loaves are great for sharing or gifting! Making chocolate chunk zucchini bread combines fresh zucchini with rich chocolate. We covered key ingredients, step-by-step instructions, helpful tips, and tasty variations. Remember to prepare the zucchini well and mix your ingredients carefully. You can explore gluten-free and vegan options too. Proper storage keeps your bread fresh longer. With these insights, you can bake a delightful treat that everyone will love. Enjoy your baking adventures!

Chocolate Chunk Zucchini Bread

A moist and delicious zucchini bread loaded with chocolate chunks and walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 medium zucchini, grated (about 1 cup)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.5 cup unsweetened applesauce
  • 0.25 cup vegetable oil
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chunks
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  • In a medium bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes. This will draw out excess moisture. After 10 minutes, gently squeeze out the excess water from the zucchini and set aside.
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  • In another bowl, mix the brown sugar, granulated sugar, applesauce, vegetable oil, beaten eggs, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
  • Fold in the squeezed zucchini, chocolate chunks, and walnuts (if using), mixing until evenly distributed.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).
  • Once done, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the bread and serve warm with a pat of butter or a sprinkle of powdered sugar on top. Drizzle with chocolate sauce for an extra indulgent touch!
Keyword baking, chocolate, dessert, zucchini bread