Moist and Flavorful Zucchini Bread with Cinnamon and Optional Chocolate Chips Recipe

I absolutely love this Moist and Flavorful Zucchini Bread with Cinnamon and Optional Chocolate Chips Recipe because it s got that perfect balance of spice, sweetness, and moisture that just melts in your mouth. Whenever I have a batch of zucchini to use up, this bread feels like a little gift to myself-and to anyone I share it with. The cinnamon adds a gentle warmth that cozy mornings or afternoon tea calls for, while the chocolate chips (when I add them) bring a fun surprise with every bite.

You ll find that this recipe is super forgiving and works well whether you re a beginner or a seasoned baker. I used to struggle with dry or dense zucchini breads, but once I nailed this particular method, I knew I d found a keeper. Plus, it s a fabulous way to sneak some veggies into a treat everyone loves. Trust me, the optional chocolate chips are a game changer, but even without them, it s irresistibly good!

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Ingredients You’ll Need

These ingredients come together for a delightful balance of texture and taste-nothing too fancy but all essential for that perfect zucchini bread crumb and flavor. I recommend using fresh zucchini and good-quality vanilla extract for best results.

• All-purpose flour: Use spooned and leveled flour to keep the bread tender without being dense.
• Baking powder and baking soda: These give the bread a nice rise and light crumb.
• Salt: Essential to balance the sweetness and bring out the cinnamon aroma.
• Ground cinnamon and nutmeg: These spices give that warm, cozy feeling with every bite.
• Vegetable oil (or melted coconut oil): Keeps the bread moist and soft-don t substitute with butter unless you adjust other liquids.
• Light or dark brown sugar: Adds rich, deep sweetness and moisture.
• Granulated sugar: Helps with the structure and lightness of the bread.
• Large eggs: Use room temperature eggs for better mixing and rise.
• Unsweetened applesauce (or sour cream or Greek yogurt): Adds extra moisture and a slight tang, which balances the sweetness.
• Pure vanilla extract: Boosts the overall flavor complexity-don t skip it.
• Shredded zucchini: No need to drain or blot; the zucchini s natural moisture is what makes the bread so tender.
• Optional semi-sweet chocolate chips (or nuts, raisins): I like chocolate chips, but nuts add crunch and raisins add chewiness.

Variations

I love that this Moist and Flavorful Zucchini Bread with Cinnamon and Optional Chocolate Chips Recipe is so adaptable. Over time, I’ve tried a few tweaks that add new layers of taste or cater to different dietary preferences-feel free to make it your own!

• Adding nuts: I often toss in chopped walnuts or pecans for a lovely crunch-my family goes crazy for this textural contrast.
• Switching sweeteners: For a healthier twist, try using coconut sugar or maple syrup (adjust the liquids slightly) for a deeper caramel flavor.
• Gluten-free version: I ve successfully swapped all-purpose flour with a gluten-free baking blend; just check for added xanthan gum for structure.
• Dairy-free swap: Using applesauce instead of sour cream or yogurt keeps it moist without dairy, perfect for friends with sensitivities.
• Chocolate chips vs. raisins: Chocolate chips add melty richness, but raisins bring a chewy fruitiness if you want less sugar.

How to Make Moist and Flavorful Zucchini Bread with Cinnamon and Optional Chocolate Chips Recipe

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 350°F (177°C) and greasing your 9×5-inch loaf pan well to avoid sticking. While the oven heats, measure out your ingredients carefully-especially the flour, which should be spooned into your measuring cup and leveled for precision. Shred your zucchini fresh; no need to pat it dry because its moisture helps keep the bread super tender.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. This ensures that your bread will have a consistent spice flavor throughout, and the leavening agents will give it that light, fluffy rise you re aiming for.

Step 3: Combine the Wet Ingredients

In another bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract together until you have a smooth, uniform mixture. This part is fun because you can already smell that cinnamon coming through and the hint of vanilla warming the batter. Then, stir in the shredded zucchini-it ll look pretty wet, but that s exactly what you want.

Step 4: Bring It All Together

Pour the wet ingredients into the dry, and gently stir just until combined. This is a crucial step-overmixing will lead to a dense, tough bread, so stop as soon as you see no more flour streaks. If you re adding chocolate chips or nuts, fold them in carefully now. The batter will be thick, like a soft cake batter, and ready to go into the pan.

Step 5: Bake to Perfection

Pour the batter evenly into your prepared loaf pan and bake for 55-70 minutes. Around the halfway mark, I like to loosely cover the top with aluminum foil to prevent over-browning, especially if your oven runs hot. Start checking around minute 55 by inserting a toothpick into the center-it should come out mostly clean, with no raw batter. Let the bread cool in the pan for at least an hour to set, then transfer it to a wire rack before slicing.

How to Serve Moist and Flavorful Zucchini Bread with Cinnamon and Optional Chocolate Chips Recipe

Garnishes

When I serve this bread, I love a light spread of softened butter or cream cheese-the tang pairs beautifully with the cinnamon-spiced sweetness. Sometimes I sprinkle a dusting of powdered sugar on top for a pretty touch, especially if I m bringing it to a brunch or party.

Side Dishes

I often pair zucchini bread with a hot cup of tea or coffee for breakfast, but it also goes surprisingly well with a bowl of fresh fruit or a simple yogurt parfait to keep the morning light and balanced. For a more indulgent treat, sliced zucchini bread alongside warm soup makes a comforting meal.

Creative Ways to Present

For special occasions, I like slicing the bread into mini bite-sized squares and arranging them on a platter with raspberry jam and cream cheese dips for a fun communal snack. Another festive idea is to swirl a ribbon of cream cheese filling inside before baking, turning it into a surprising cream cheese-stuffed zucchini bread.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover zucchini bread wrapped tightly in plastic wrap at room temperature for up to 3-4 days and find it stays moist and fresh throughout. If I need to keep it longer, I pop it in an airtight container in the fridge, where it lasts about a week without drying out.

Freezing

Freezing this zucchini bread works wonderfully-slice it first, then wrap each slice tightly in plastic wrap and place in a freezer bag. When I want a quick treat later, I thaw slices on the counter or gently warm them in the toaster oven, and they taste almost freshly baked.

Reheating

I reheat slices in a microwave for about 15-20 seconds or pop them into a toaster oven to get the edges crisp while keeping the inside soft. Adding a dab of butter after warming elevates the flavor and richness-trust me, it s worth the extra step!

FAQs

Final Thoughts

This Moist and Flavorful Zucchini Bread with Cinnamon and Optional Chocolate Chips Recipe holds a special spot in my kitchen-it s the kind of recipe that feels like a warm hug in loaf form. Whether you re a newbie or a baking pro, I really encourage you to try it out; the results are reliably delicious and perfect for sharing with loved ones. You ll love how easy it is to prep and how amazing your whole home smells while it bakes. Grab some fresh zucchini and give it a go -once you make this once, it s likely to become one of your go-to recipes too!

Moist and Flavorful Zucchini Bread with Cinnamon and Optional Chocolate Chips Recipe

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 55-70 minutes
• Total Time: 1 hour 20 minutes including cooling time
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

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Description

This moist and flavorful Zucchini Bread combines the subtle sweetness of shredded zucchini with warm spices like cinnamon and nutmeg. Enhanced with optional chocolate chips or nuts, this classic quick bread is perfect for breakfast, snacking, or dessert. The bread is baked to a golden finish and offers a tender crumb with a deliciously tender texture.

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (180g) shredded zucchini (no need to blot)

Optional Add-ins

• 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking and ensure easy removal of the bread once baked.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly mixed. Set aside this dry mixture.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, brown sugar, granulated sugar, and eggs together until the mixture is smooth and well combined. Add the unsweetened applesauce and vanilla extract and continue whisking to integrate all wet ingredients.
4. Add Zucchini: Stir the shredded zucchini into the wet mixture thoroughly. The moisture from the zucchini will add to the bread’s tender texture and flavor.
5. Combine Wet and Dry Ingredients: Pour the wet zucchini mixture into the bowl with the dry ingredients. Gently fold or whisk the batter just until the ingredients are combined; be careful not to overmix to avoid a dense bread.
6. Incorporate Optional Add-ins: If using, fold in chocolate chips, nuts, or raisins gently to evenly distribute them throughout the batter.
7. Fill the Loaf Pan and Bake: Spread the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 to 70 minutes. About halfway through baking, you can loosely cover the bread with aluminum foil to prevent over-browning on top.
8. Check Doneness and Cool: To test for doneness, insert a toothpick into the center of the bread; it should come out mostly clean with no wet batter. Remove the bread from the oven and let it cool in the pan on a wire rack for about 1 hour.
9. Remove and Slice: After cooling in the pan, remove the bread to the wire rack. You may slice immediately, but for cleaner slices, allow the bread to cool completely before slicing.
10. Storage: Store leftovers covered at room temperature for up to 3-4 days or refrigerate for up to 1 week to maintain freshness.

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Notes

• You can make muffins by dividing the batter into a lined muffin tin and adjusting the baking time to about 20-25 minutes.
• Using melted coconut oil instead of vegetable oil adds a slight coconut flavor and is a great dairy-free option.
• Do not overmix the batter; over mixing can lead to a tough texture.
• Shredded zucchini does not need to be blotted dry; its moisture contributes to the bread’s moist crumb.
• Covering the top of the bread with foil halfway through baking prevents excessive browning.

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Nutrition

• Serving Size: 1 slice (approx. 1/12 of loaf)
• Calories: 180
• Sugar: 12g
• Sodium: 160mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg