Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is the perfect way to satisfy your sweet tooth while getting in some healthy veggies. I played around with this recipe until it was just right!

Chocolate and zucchini are a match made in heaven and I personally love the combination. Since our chocolate zucchini cake was such a hit, I wanted to experiment with a healthy quick bread using these ingredients as well.

I played around with this quite a few times … more flour, less sugar, zucchini wrung out and not wrung out. I wanted to steer away from the typical zucchini bread loaded in sugar and butter and I ended up starting from scratch and using olive oil and Greek yogurt for, what I think, is an amazing quick bread. I hope you like it too!

The Secret to Making the Perfect Zucchini Bread

To take your chocolate chip zucchini bread from good to great, there are a few secrets to keep in mind.

• First, there’s no need to peel the zucchini. It’s a very thin, edible skin that actually houses most of the nutrients.
• Second, don’t overmix the batter. Overmixing can cause the bread to become tough and dense. Mix the ingredients until they are just combined, and then stop.
• Third, make sure to squeeze out a little excess moisture from the grated zucchini before adding it to the batter. Don’t wring it completely dry, just place in a colander in the sink and give it a push to get some of the water out. This will prevent the bread from becoming too moist.
• Finally, don’t skip the step of lining your loaf pan with parchment paper. This will ensure that the bread doesn’t stick to the pan and will make for easy removal.

Why Chocolate Chips and Zucchini are a Match Made in Heaven

When you first think of combining chocolate chips and zucchini in a quick bread, it might seem like an unlikely pairing. But in reality, these two ingredients work together in perfect harmony to create a delicious flavor.

One reason why chocolate chips and zucchini complement each other so well is that the zucchini adds moisture to the bread while also providing a subtle flavor that pairs well with the sweetness of the chocolate.

Additionally, the zucchini helps balance out the richness of the chocolate, creating a well-rounded and satisfying flavor profile, while satiating those chocolate cravings at the same time.

Zucchini Bread Ingredients & Tips:

Dry Ingredients:

• Flour, baking soda/powder, cinnamon, salt, sugar, chocolate chips

Wet Ingredients:

• Egg, oil, Greek yogurt, vanilla, zucchini

1. If you want your zucchini bread to come out of the pan looking like mine did, then you can’t skip lining it with parchment paper big enough that it falls over the side (kind of like handles). Then spray it with some cooking spray to ensure it won’t stick.
2. Grate the zucchini using a box grater on the biggest holes and just squeeze some of the excess moisture out.
3. I use both brown and white sugar. I feel the brown sugar gives it a little more flavor and sweetness. I’ve experimented with this recipe and the sugar levels many times. ¾ of a cup hit the sweet spot.
4. I replaced the butter in most quick bread recipes with healthier olive oil. It slashes the saturated fat by a third!
5. Mix the wet and dry ingredients until they are just combined. Then gently blend in ¾ of the chocolate chips, sprinkling the remainder on top.
6. Bake on the center rack of a preheated oven until a toothpick comes out clean. If the bread is still under done in the middle but it is starting to get dark around the edges, simply place a piece of aluminum foil over it until it finishes cooking.
7. For more crunch, try adding some walnuts or pecans to the batter.

CHOCOLATE CHIP ZUCCHINI BREAD
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