Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 73 reviews
  • 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

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.

Ingredients

Units Scale

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.)

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.

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.

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

Find it online: https://yumyy.com/moist-and-flavorful-zucchini-bread-with-cinnamon-and-optional-chocolate-chips-recipe/