Question 1

Can I use whole wheat flour instead of all-purpose?

Accepted Answer

Yes, you can replace up to half of the all-purpose flour with whole wheat flour. This will make the bread a little denser but still moist.

Question 2

Do I need to peel the zucchini first?

Accepted Answer

No, peeling is not necessary. The skin is thin and softens as it bakes, plus it adds extra nutrients and color.

Question 3

Should I squeeze the liquid from the zucchini?

Accepted Answer

No, keep the natural moisture in. It helps make the bread tender and prevents it from drying out.

Question 4

How do I store chocolate zucchini bread?

Accepted Answer

Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

I like to batch bake and freeze loaves while also prepping other homemade staples. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Question 5

Can I turn these into muffins instead of a bread?

Accepted Answer

Yes, divide the batter between lined muffin cups and bake at 350°F for 20–25 minutes, or until a toothpick comes out clean.

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