Frequently asked questions
The best part is a generous sprinkling of chocolate chips so you get one in every bite! Welcome to your favorite new baking project, though if you’re a choco-holic you should also consider this double chocolate zucchini bread too! (Want vegan? Go to Vegan Zucchini Bread.)
Zucchini Chocolate chips All-purpose flour Unsalted butter Neutral oil Brown sugar and granulated sugar Eggs Milk Vanilla extract Baking powder and baking soda Cinnamon Salt
Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly. Bake until just set and the top springs back. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.
If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into zucchini chocolate chip muffins instead!
Scoop the batter evenly into the muffin cups, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins. Bake until the tops are set, rotating the pans halfway through the baking, about 22 to 26 minutes total. Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour).
Room temperature (up to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil. Refrigerated (1 week): Refrigerating the bread helps it to stay fresher longer. Eat it cold, or let it come to room temperature before serving. Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months this way.
Make our Chocolate Zucchini Bread, Lemon Zucchini Bread, Snickerdoodle Zucchini Bread, or Banana Zucchini Bread Mix up Chocolate Zucchini Muffins or Zucchini Brownies Go for tasty savory Zucchini Fritters Make Stuffed Zucchini Boats or Perfect Zucchini Lasagna Whiz up a Zucchini Smoothie Grab Baked Zucchini, Pickled Zucchini, or Creamy Zucchini Pasta
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