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Here’s a detailed list of the ingredients you need for Bakery-Style Chocolate Chip Zucchini Bread. Each item plays a key role in making this bread tasty and moist. - Grated Zucchini: You need 1 cup of grated zucchini, which is about 1 medium zucchini. The zucchini adds moisture and a subtle flavor. - All-Purpose Flour and Whole Wheat Flour: Use 1 cup of all-purpose flour and 1/2 cup of whole wheat flour. This mix gives a nice texture. - Baking Ingredients and Spices: You’ll need 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. These help the bread rise and add flavor. - Sugars and Oils: Combine 1/3 cup of granulated sugar and 1/3 cup of packed brown sugar. Also, use 1/2 cup of vegetable oil for moisture. - Eggs and Vanilla Extract: Add 2 large eggs and 1 teaspoon of vanilla extract. Eggs bind the mixture, while vanilla adds sweetness. - Optional Add-ins: You can include 1/2 cup of semi-sweet chocolate chips for rich flavor and 1/2 cup of chopped walnuts for crunch. These ingredients come together to create a delightful bread that is perfect for any occasion. Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. This makes the bread easy to remove later. Grate one medium zucchini using a box grater or food processor. Place it in a clean kitchen towel and squeeze out the extra moisture. This step stops the bread from being soggy. In a large bowl, mix together: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon Whisk until everything is evenly mixed. In a separate bowl, whisk together: - 1/3 cup granulated sugar - 1/3 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix these until well combined and a bit frothy. Pour the wet mixture into the dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix. This keeps your bread light. Gently fold in: - 1 cup grated zucchini - 1/2 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Make sure they are evenly spread throughout the batter. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. For a nice touch, sprinkle extra chocolate chips on top. Place the pan in the oven and bake for 50-60 minutes. Check with a toothpick. If it comes out clean, the bread is done. If the top browns too fast, cover it with foil. After baking, take it out and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. Once cooled, slice your Bakery-Style Chocolate Chip Zucchini Bread. Enjoy it plain or spread a little butter for extra flavor! To get the best moisture in your zucchini bread, start by grating the zucchini. Use a box grater or a food processor. After grating, wrap it in a clean towel. Squeeze out the extra moisture. This step is key. Too much moisture makes the bread soggy. For a light and fluffy texture, do not overmix your batter. Combine wet and dry ingredients until just mixed. This keeps the bread airy. Adding both all-purpose and whole wheat flour gives it a nice depth. The whole wheat adds flavor but keeps it soft. Use a 9x5-inch loaf pan for perfect baking. Grease it well or line it with parchment paper. This makes removal easy and keeps the shape intact. A toothpick is your best friend. Use it to check if the bread is done. If it comes out clean, you are good to go! {{image_2}} You can make a gluten-free version of this bread. Use a gluten-free flour blend instead of all-purpose flour and whole wheat flour. Look for blends that include xanthan gum. This will help give the bread a good texture. Just remember to check your baking powder's label to ensure it is gluten-free. To boost the flavor, try adding spices. Nutmeg pairs well with cinnamon. You can also fold in a teaspoon of espresso powder for a deeper taste. If you want a fruity twist, add 1/2 cup of dried cranberries or raisins. They add sweetness and chewiness. A dash of orange zest can brighten the bread too. If you want to skip nuts, that's totally fine! Just leave out the walnuts. You can replace them with more chocolate chips for extra sweetness. Or, add seeds like pumpkin or sunflower seeds for crunch. Both options keep the texture exciting without the nuts. To keep your Bakery-Style Chocolate Chip Zucchini Bread fresh, wrap it tightly in plastic wrap. This helps keep moisture in and prevents drying out. You can also store it in an airtight container. Place it in a cool, dry spot on your counter. The bread stays good for up to four days at room temperature. If you want to save some for later, freezing works well. First, slice the bread into pieces. Then, wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as possible before sealing. You can freeze the bread for up to three months. When you’re ready to eat it, just take it out and thaw it at room temperature. Reheating the bread brings back its fresh taste. You can use a toaster or an oven. If using a toaster, heat each slice for about two to three minutes. For the oven, preheat it to 350°F. Place the slices on a baking sheet and warm them for about 10 minutes. If you want, you can add butter or a bit of jam on top when serving. Enjoy the warm, gooey chocolate chips! Yes, you can use frozen zucchini. Just thaw it first. Squeeze out excess water. This step keeps your bread moist but not soggy. Check the bread after 50 minutes. Insert a toothpick into the center. If it comes out clean, the bread is ready. The top should also be golden brown. Yes, you can lower the sugar. Try using 1/4 cup of granulated sugar. It will still taste good, but it may be less sweet. If you don’t like walnuts, use pecans or almonds. You can also skip nuts altogether. The bread will still be tasty without them. The bread stays fresh for about 3 days at room temperature. Store it in an airtight container. You can freeze it for up to 3 months. Just thaw it before serving. This blog post covered all the key steps to make delicious zucchini bread. We talked about the ingredients you need and shared easy instructions. I offered tips to improve moisture and texture. You can even try tasty variations like gluten-free options. Don't forget how to store leftovers properly. With these insights, you can bake a perfect loaf every time. Enjoy your baking journey and delight in every slice.

Bakery-Style Chocolate Chip Zucchini Bread

Indulge in the delightful flavors of Bakery-Style Chocolate Chip Zucchini Bread! This easy-to-follow recipe combines fresh grated zucchini, rich chocolate chips, and crunchy walnuts to create a moist, delicious treat. Perfect for breakfast or a sweet snack, this bread is both simple and satisfying. Click through to explore the full recipe and learn how to make this scrumptious zucchini bread that everyone will love!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/3 cup granulated sugar

1/3 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place it in a clean kitchen towel and squeeze out the excess moisture. This will help prevent the bread from being too soggy.

      Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Whisk together until evenly mixed.

        Combine Sugars and Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and slightly frothy.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Do not overmix.

            Fold in Zucchini and Chocolate Chips: Gently fold the grated zucchini, chocolate chips, and walnuts (if using) into the batter until evenly distributed.

              Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle a few extra chocolate chips on top for visual appeal.

                Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.

                  Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                    Serve: Once cooled, slice and serve your Bakery-Style Chocolate Chip Zucchini Bread. Enjoy it plain, or spread a little butter for added richness!

                      Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 10 slices