This no baking powder chocolate chip zucchini bread is a moist, tender treat that combines the natural sweetness of zucchini with melty chocolate chips. Without using baking powder, this recipe relies on baking soda and the acidity of yogurt and brown sugar to create a perfectly risen loaf. It’s a simple, crowd-pleasing bread that’s great for breakfast, snacks, or dessert.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup plain Greek yogurt (full fat or 2%)
- ½ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
- In a large bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is pale and slightly thickened, about 2-3 minutes.
- Mix in the Greek yogurt, oil, and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the wet ingredients gently, mixing just until no streaks of flour remain. Avoid overmixing to keep the bread tender.
- Stir in the grated zucchini and chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips
- Substitute yogurt: If you don’t have Greek yogurt, sour cream or buttermilk works well to provide the necessary acidity for the baking soda activation.
- Drain zucchini thoroughly: After grating, squeeze the zucchini in a clean kitchen towel or paper towels to remove excess moisture. This prevents the bread from becoming soggy.
- Don’t skip the baking soda: Since this recipe uses no baking powder, baking soda and acidic ingredients are essential for rise and texture.
- Mix gently: Overmixing the batter can develop gluten and make the bread tough. Stir until just combined for a tender crumb.
Serving Suggestions
This chocolate chip zucchini bread is delicious served warm or at room temperature. For breakfast, slice and spread with a little butter or cream cheese. It also pairs nicely with a cup of coffee or tea as an afternoon snack. You can toast slices lightly for extra warmth and crisp edges.
Variations
Try swapping the semisweet chocolate chips for dark chocolate or white chocolate chips for a different flavor profile. Add a handful of chopped nuts like walnuts or pecans for crunch. For a spiced version, include ¼ teaspoon ground nutmeg or ginger with the cinnamon. You can also replace half the all-purpose flour with whole wheat flour for a nuttier, heartier loaf.
Storage and Reheating
Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To freeze, wrap the cooled loaf tightly in plastic wrap and then foil or place in a freezer bag. Thaw overnight in the refrigerator before serving. Reheat slices in a toaster oven or microwave for 15-20 seconds to bring back softness and warmth.
Frequently Asked Questions
Why is there no baking powder in this zucchini bread?
This recipe uses baking soda along with acidic ingredients like Greek yogurt and brown sugar to leaven the bread. The acidity activates the baking soda, providing the necessary rise without baking powder.
Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute plain regular yogurt or sour cream. Greek yogurt is thicker and adds moisture and acidity, but other dairy options will work as long as they’re not flavored or sweetened.
How do I prevent my zucchini bread from being soggy?
It’s important to grate and then squeeze out as much moisture as possible from the zucchini before adding it to the batter. Excess water can make the bread dense and soggy.
Can I make this recipe vegan?
To veganize this recipe, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, mixed and rested) and use a plant-based yogurt. Use dairy-free chocolate chips as well.
Why does my zucchini bread sometimes sink in the middle?
This can happen if the oven temperature is too low or if the bread is underbaked. Make sure to preheat your oven fully and test doneness with a toothpick. Overmixing the batter can also cause sinking, so mix gently.
Can I freeze individual slices?
Yes, you can freeze slices individually by wrapping them in plastic wrap and placing them in a freezer-safe bag. This makes it easy to thaw and enjoy one slice at a time without defrosting the whole loaf.
With this no baking powder chocolate chip zucchini bread recipe, you can enjoy a tender, flavorful loaf that’s easy to make and perfect for using up summer zucchini. The balance of sweet chocolate and moist zucchini makes it a favorite for all ages.
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