Moist chocolate chip zucchini bread made healthier by using whole wheat flour and applesauce instead of butter, a healthy and delicious breakfast that the whole family will love!
Chocolate Chip Zucchini Bread
Of all my quick bread recipes, this chocolate chip zucchini bread is the one that Madison asks me to make most often! If you want to know how to make zucchini bread extra moist without adding a lot of fat, we’ve got some tips for you! First, do not squeeze out the water from the pumpkin. Adds natural moisture. Plus, replacing most of the butter (I only have 2 tablespoons!) with applesauce makes this zucchini bread perfectly moist without sacrificing flavor. I have so many pumpkin recipes! If you want a more classic recipe without the chocolate, try this Classic Zucchini Bread. If you’re craving more chocolate, try this Chocolate Zucchini Bread. If you love cake, this Banana Zucchini Cake is delicious!
Why this works
Madison was one of those when I first played around with this healthy chocolate chip zucchini bread recipe and she loved it right away. It was always popular with her, even when she went through a phase where she didn’t like pumpkin. Plus, chocolate chips are always a winner!
- Retaining the moisture in the pumpkin makes the bread incredibly soft and tender without using a lot of oil or butter.
- Applesauce replaces most of the butter, brightening it up while keeping the loaf perfectly moist.
- Chocolate chips add just the right amount of sweetness, making them especially kid-friendly.
- This is a great way to use summer squash in a recipe that feels more like a snack than a vegetable-packed snack.
- The dough combines easily with simple pantry staples, making it perfect for breakfast, snacks, or desserts.
materials needed
Here’s everything you need to make zucchini bread with chocolate chips. See recipe card below for measuring instructions.
- all purpose flour – Unbleached all-purpose flour was used for a smooth and soft texture.
- white whole wheat flour – Adds fiber and a slightly nutty flavor while keeping the bread light. Regular whole wheat flour also works.
- brown sugar – The subtle caramel scent adds warmth and sweetness.
- baking soda – Helps the bread rise and keeps the texture light.
- vanilla extract – Enhances sweetness and chocolate flavor.
- salt – Balances sweetness and brings out all flavors.
- semi-sweet chocolate chips – Melt small pockets of chocolate all over the bread.
- egg – It helps tie everything together and adds structure.
- butter – Just a little bit adds richness and flavor without making the bread heavy.
- applesauce – The secret to keeping zucchini bread moister by using less butter.
- chopped pumpkin – Adds natural moisture and softness. Do not squeeze out the liquid. This will help your bread become perfectly soft.
How to Make Chocolate Chip Zucchini Bread
Here are the step-by-step instructions for making this quick and easy bread. See recipe card below for printable instructions.
- Preheat the oven to 325°F and spray a 9 x 5-inch loaf pan with cooking spray to help the loaves release easily after baking.
- In a large bowl, whisk together the flour, brown sugar, baking soda, and salt until evenly combined. Stir the chocolate chips to coat them in the flour mixture to prevent them from sinking.
- In a separate bowl, whisk together the eggs, vanilla, melted butter, applesauce, and shredded pumpkin. Do not squeeze the pumpkin to dry it. Moisture keeps the bread nice and soft.
- Add the wet ingredients to the dry ingredients and stir until combined. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 45 to 55 minutes.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice thinly and enjoy warm or at room temperature.
strain:
- To save time, grate the pumpkin in a food processor instead of a grater.
- Use whole wheat flour instead of white whole wheat, or use all white whole wheat and no all-purpose for an extra whole grain boost.
- If you don’t have unsweetened applesauce, you can use banana, but it will change the taste.
- Add a little nutmeg, cinnamon, or cardamom.
- Swap out the chocolate chips for pecans, walnuts, blueberries, or skip them altogether.
- Make chocolate chip zucchini muffins. Bake for about 25 minutes, until you start checking and a toothpick comes out clean.
save
You can store pumpkin bread in the refrigerator to make it last longer. Store in an airtight container and refrigerate for up to 1 week.
How to Freeze
Chocolate chip zucchini bread freezes really well. Once completely cooled, wrap the loaf tightly in plastic wrap and foil, or store the slices in a freezer-safe container or bag. Store frozen for up to 3 months.
To thaw, leave at room temperature for a few hours or place in the refrigerator overnight. You can also warm individual slices in the microwave for a few seconds before serving.
Do you squeeze water out of zucchini to make bread?
No, you don’t need to squeeze the water out of the pumpkin for this recipe. The water in the pumpkin adds extra moisture to the bread.
Can you freeze pumpkin bread?
Yes, you can freeze pumpkin bread. To freeze, slice the bread, place parchment paper between slices, and freeze for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave. You can also reheat bread from the freezer in the microwave for a little longer.
How to store chocolate chips so they don’t sink
If you’re wondering how to keep chocolate chips from sinking to the bottom of bread, I learned the trick after sharing this recipe. Just toss the chips with a little flour before adding them to the batter to keep them from sinking.
More Must-Try Quick Bread Recipes
produce: night soil
Serving Size: 1 one part
Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.
In a large bowl, combine flour, sugar, baking soda, and salt. Mix well.
Add chocolate chips and mix gently.
In a medium bowl, combine eggs, vanilla, melted butter, applesauce, and pumpkin. Add to flour mixture and stir until combined.
Pour batter into prepared 9×5 inch loaf pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Let cool for about 10 minutes. Take the loaf out of the pan, let it cool, and then slice it.
Final step:
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Do not squeeze out any water from the pumpkin. This will make it even more moist!
clothing material: 1 one part, calorie: 148 calorie, carbohydrate: 30 g, protein: 2 g, province: 4 g, Saturated Fat: 1 g, sodium: 186.5 mg, fiber: 2 g, sugar: 17 g
