When to add chocolate chips to zucchini bread?

Right before pouring the batter into the loaf pan, fold them gently into the mix.

Why does my zucchini bread crumble?

You may be using too much flour or baking it too long. Stick to proper measurements and baking time.

Cinnamon, nutmeg, and sometimes ginger or cloves are common choices.

2-3 days at room temp, up to a week in the fridge, or 3 months in the freezer.

A moist and delicious quick bread packed with shredded zucchini and rich mini chocolate chips, perfect for breakfast or a sweet snack.

Scale

Preheat oven to 350°F (175°C) and grease a loaf pan or prepare Souper Cubes trays if freezing.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Stir in the mini chocolate chips and set aside.
In another bowl, combine shredded zucchini, eggs, oil, brown sugar, granulated sugar, and vanilla extract.
Mix the wet ingredients until well combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Pour batter into prepared loaf pan or Souper Cubes trays.
Bake for 50–60 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You can freeze individual portions using Souper Cubes 1-cup or 2-cup trays for quick breakfasts or snacks.

Keywords: zucchini bread, chocolate chip, quick bread, baking