Can I add chocolate chips to my zucchini bread?

Yes, and you absolutely should. Chocolate chips add richness and balance the mild flavor of zucchini. This recipe includes a full cup, but feel free to add more if you prefer a double chocolate chip zucchini bread.

Why do chocolate chips sink to the bottom of zucchini bread?

It usually happens when the batter is too thin or the chips are too heavy. To prevent sinking, toss the chocolate chips in a spoonful of flour before folding them in. It helps them stay evenly distributed as the bread bakes.

Why is my chocolate zucchini bread dry?

There are a few common causes: Overbaking or using a higher oven temperature than recommended. Squeezing too much moisture from the zucchini. Reducing oil without a proper substitute like applesauce. Stick to the recipe’s moisture levels and keep an eye on your bake time to avoid a dry loaf.

How much cocoa should I add to zucchini bread?

Three tablespoons of unsweetened cocoa powder adds a light chocolate background. For a deeper chocolate flavor, you can use up to four tablespoons. Any more than that may change the texture or overpower the zucchini.

Can I make this bread healthier?

Yes. Swap half the oil with unsweetened applesauce, cut back a little on the sugar, or use whole wheat flour for part of the all-purpose. These changes lower the chocolate chip zucchini bread calories without ruining the texture.

Can I freeze chocolate chip zucchini bread?

Definitely. Once the bread has cooled completely, wrap it tightly and freeze it whole or in slices. It will keep well for up to three months. Just thaw at room temperature or warm it in the toaster oven before serving.

Does this recipe contain sour cream?

No, this is a chocolate chip zucchini bread no sour cream recipe. It’s dairy-free and relies on oil and zucchini for moisture. You won’t miss the sour cream at all.

Easy Chocolate Chip Zucchini Bread Recipe Everyone Loves

Description

This easy chocolate chip zucchini bread is moist, rich, and loaded with chocolate. A perfect way to use fresh zucchini, it’s ideal for breakfast, snacks, or dessert.

Ingredients

3 large eggs
3 cups grated zucchini (do not peel)
2 cups white sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup chocolate chips (plus extra for topping, optional)
½ cup chopped walnuts (optional)

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Instructions

Preheat oven to 325°F (163°C). Grease and flour two 8×4-inch loaf pans.
In a large bowl, whisk eggs until light and frothy. Stir in zucchini, sugar, oil, and vanilla.
In a separate bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in chocolate chips and optional walnuts.
Pour batter evenly into the pans. Sprinkle extra chocolate chips on top if desired.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t squeeze the zucchini dry unless it’s overly wet.
To prevent chocolate chips from sinking, toss them with a teaspoon of flour before folding them in.
Freeze individual slices for a quick grab-and-go treat.

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 22g
Sodium: 190mg
Fat: 13g
Saturated Fat: 3.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1.5g
Protein: 3.5g
Cholesterol: 35mg