Do I need to peel the zucchini for chocolate chip zucchini bread?

No, you don’t need to peel the zucchini. In fact, leaving the skin on helps maintain the moisture and texture of the bread. Just make sure to grate it and let it drain in a colander to remove any excess moisture before adding it to the batter.

Can I use regular chocolate chips instead of mini ones?

Yes, you can use regular-sized chocolate chips if you prefer. However, mini chocolate chips tend to distribute more evenly throughout the bread. If you use regular chips, toss them with a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom.

Can I freeze chocolate chip zucchini bread?

Absolutely! This zucchini bread freezes wonderfully. Once cooled, wrap the bread in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or heat it up in the oven.

How can I make chocolate chip zucchini bread gluten-free?

To make this recipe gluten-free, simply swap out the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose contains xanthan gum or another binder to help the bread hold its shape and texture. You may need to experiment with slight adjustments in the baking time or moisture content depending on the flour blend you use.

Chocolate Chip Zucchini Bread Recipe – Moist & Easy

Name: Chocolate Chip Zucchini Bread Recipe
Prep time: 25 min
Cook time: PT-486670H41M59S
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups grated fresh zucchini (about 3-4 medium zucchinis); 1 ½ cups granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; ¼ teaspoon kosher salt; ¾ cup butter, melted; 3 cups all-purpose flour, properly measured; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 ½ cups mini semisweet chocolate chips

Description

This chocolate chip zucchini bread is a moist, flavorful treat that combines the wholesome goodness of zucchini with the indulgent sweetness of chocolate chips. Perfect for breakfast, dessert, or a snack, this easy one-bowl recipe guarantees delicious results every time.

Ingredients

Scale

3 cups grated fresh zucchini (about 3-4 medium zucchinis)
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
¼ teaspoon kosher salt
¾ cup butter, melted
3 cups all-purpose flour, properly measured
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 ½ cups mini semisweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease two 8×4-inch loaf pans.
Grate the zucchini and place it in a colander to drain while you prepare the other ingredients.
In a large bowl, whisk together the sugar, eggs, vanilla, salt, and melted butter until well combined.
Add the flour, baking soda, and cinnamon. Stir just until combined, avoiding overmixing.
Stir in the grated zucchini and chocolate chips until just incorporated.
Divide the batter evenly between the prepared loaf pans.
Bake for 40-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

Don’t squeeze out the moisture from the zucchini—this will help keep the bread moist.
Mix the batter by hand to avoid overmixing and a tough loaf.
If your bread gets too brown on top before it’s fully baked, tent it with foil during the last 10 minutes of baking.

Prep Time: 25 minutes
Cook Time: 40-60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 188
Sugar: 14g
Sodium: 131mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 22mg