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Zucchini Bread

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Ingredients
  

1.5 cups finely shredded zucchini

  • If the seeds are large, scoop them out first

1/3 cup butter, melted

1/2 cup sugar

1 egg, beaten

1 tsp vanilla extract

1 tsp baking soda

Salt, to taste

1½ cups fresh milled flour (or all-purpose flour)

½ cup chocolate chips

Optional swaps:

  • Sub half the butter for applesauce
  • Use white sugar brown sugar, or a mix
  • Add cinnamon nutmeg, or chopped nuts if you’d like

Instructions
 

How to Make Homemade Zucchini Bread (Step-by-Step)

  • Preheat your oven to 350°F.
  • Shred zucchini and add to a large mixing bowl.
  • Add sugar, egg, vanilla, baking soda, salt, and flour. Mix until just combined.
  • Let the batter rest for 15 minutes so the flour fully hydrates (especially important with fresh milled flour).
  • Fold in the chocolate chips gently—don’t overmix.
  • Pour into a greased loaf pan and top with a few extra chocolate chips.
  • Bake for 50–60 minutes, or until a toothpick comes out clean.
  • Cool completely before slicing.

Muffins + Mini Loaf Instructions

  • This recipe also works wonderfully as muffins or mini loaves—perfect for lunchboxes or freezer snacks!
  • Mini loaves: Fill tins ⅔ full and bake for about 20 minutes
  • Muffins: Use a cookie scoop to portion batter evenly into lined muffin tins. Bake for 18–22 minutes

Notes

💡 Pro tip: Out of muffin tins? Use regular canning rings to hold cupcake liners on a baking sheet!