Can I make chocolate chip zucchini bread without chocolate?

You can skip the chocolate chips if you must, but trust me, they make this zucchini bread extra special! If you're avoiding chocolate, try adding chopped nuts or dried fruit instead for texture.

What's the best gluten-free flour for zucchini bread?

For gluten-free chocolate chip zucchini bread, I use a 1:1 gluten-free flour blend with xanthan gum. The moisture from the zucchini helps prevent dryness - just mix until combined to avoid toughness!

Can I use frozen zucchini in this bread?

Absolutely! Thaw frozen zucchini completely first, then squeeze out ALL the liquid (seriously, get it super dry). This prevents soggy chocolate chip zucchini bread. Frozen works great when zucchini isn't in season.

How long does chocolate chip zucchini bread stay fresh?

This moist zucchini bread keeps beautifully! At room temp it's good for 3 days wrapped tightly, 1 week refrigerated, or freeze slices for up to 3 months. The chocolate chips stay perfect when thawed.

Can I turn this into zucchini bread muffins?

You bet! Chocolate chip zucchini muffins bake in just 20-25 minutes at 350°F. They make perfect single-serve portions of zucchini bread goodness - great for lunchboxes!

Irresistible Chocolate Chip Zucchini Bread Recipe in 1 Bowl

Chocolate Chip Zucchini Bread

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A super-moist, easy-to-make zucchini bread packed with chocolate chips. Perfect for breakfast or a snack, and it freezes well.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups grated zucchini
1/2 cup melted butter or oil
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chocolate chips

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, mix zucchini, melted butter, brown sugar, granulated sugar, eggs, and vanilla.
Add flour, baking soda, baking powder, salt, and cinnamon. Stir until just combined.
Fold in chocolate chips.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Squeeze excess moisture from grated zucchini before using.
For a healthier option, replace half the flour with whole wheat flour.
Freeze slices individually for quick snacks.
Find more recipes on our Pinterest page.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Find it online: https://kitchenuser.net/chocolate-chip-zucchini-bread-recipe/