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Best Chocolate Chip Zucchini Bread Recipes

Best Chocolate Chip Zucchini Bread Recipes

Top Rated Chocolate Chip Zucchini Bread Recipes

If you have some zucchini from your garden or the grocery store and you're not sure how to use it, this recipe will turn it into absolute heaven. Just add in some chocolate chips and sugar and the veggie becomes unrecognizable. Recipe courtesy of Karen Kelly, Seasonal Cravings

4.5


Chocolate Chip Zucchini Bread

The best bread to bake in the summer months is Chocolate Chip Zucchini Bread.

Some people are a little weirded out about zucchini bread in general. I mean… the the thought of eating a sweet bread loaf that is loaded with a vegetable seems weird to some. Your job is to convince them that zucchini bread is awesome. This recipe will be the convincer. It’s perfectly sweet, and it has plenty of chocolate chips and barely noticeable zucchini in it too. You cannot taste the zucchini, but it keeps the bread nice and moist.


Chocolate Chip Zucchini Bread

Does your mind ever go all over the place?

I finally had time to think, to sit down, be silent and focus &hellip. but my mind is going a million miles a minute. There&rsquos so much stuff I want to do. I want to improve my blog, I need to fix a few glitches, to make it look pretty (cuz we all know a girl needs things to be &ldquopretty&rdquo), to improve the way you search for recipes, to improve my business and grow my network with brands &hellip the list goes on and on.

Then my mind starts going to my family life. How I can continually work on teaching Cason character lessons about things like respect, having a kind heart, being confident, being PATIENT, and being thankful.

I want to have people over for dinner, but we haven&rsquot done that since we moved.

I want to finish designing the new house we are going to build!

I want a date night with my hubbie &hellip oh and see the new Jason Bourne movie!

My list is getting bigger as I keep writing. Sheesh!

Does anyone else have a list like this? One that just keeps growing and growing?

The problem is life happens and I don&rsquot get to mark those things off my list .. and if you know me &hellip marking things off &ldquomy list&rdquo is important to me. I will even write something down on my &ldquoto do list&rdquo that I have already done, just so that I can mark it off! haha.. I know pretty pathetic! But it makes me feel accomplished!

I don&rsquot think there is anything wrong with making lists or even having a running list of larger items that you want to someday accomplish. The problem is when the list starts to define you and you measure your &ldquoaccomplishments&rdquo or &ldquosuccess&rdquo by how much of that list you&rsquove finished.

So &hellip here&rsquos to throwing the list out the window!

Err&hellip. not throwing it out the window cuz I can&rsquot do that &hellip I like my list &hellip but NOT letting it define us! Can I get an amen!

In celebration of our new found freedom let&rsquos celebrate &hellip with Chocolate Chip Zucchini Bread. Shall we?

Just so you know and you don&rsquot get mad at me later. This bread is seriously addicting and is crazy moist. There are no if&rsquos and&rsquos or but&rsquos about it&hellip most likely you will have 2 pieces at a time. It&rsquos that good! Or maybe you won&rsquot and I just have self-control issues. Either way you&rsquore gonna love this bread.

It&rsquos loaded with zucchini (woohoo), made with whole wheat flour, honey (instead of sugar), has a nice warmth to it from the cinnamon and nutmeg, a crunch from the walnuts, with dark chocolate in every bite! You can&rsquot get better than that!

Bon Appetit sweet friends, hope this recipe gets you through the rest of the week!


Chocolate Chip Zucchini Bread

I am currently drowning in zucchini from my garden and I couldn’t be happier. This was a dairy-free recipe I threw together one day earlier in the summer and I was amazed at how well it turned out. This chocolate chip zucchini bread is possibly the best zucchini bread I’ve ever had. I’ve now made it 5 or 6 times, as it’s a hit with everyone!

(58 votes, average: 3.71 out of 5)
  • 2 cups shredded zucchini
  • Salt
  • 2 cups almond flour
  • 1 cup unsweetened shredded coconut
  • Sweetener equivalent to 1/2 cup sugar
  • 1/3 cup egg white protein powder (can use whey protein powder)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup melted coconut oil
  • 1/3 to 1/2 cup unsweetened almond or coconut milk
  • 1/3 cup chocolate chips
  1. Place zucchini in a sieve set in the sink or over a bowl. Sprinkle lightly with salt and toss to combine. Let drain 1 hour, then press down to release as much moisture as possible.
  2. Preheat oven to 325F and grease a 9×5 inch loaf pan.
  3. In a large bowl, combine almond flour, coconut, sweetener, protein powder, baking powder, and salt.
  4. Stir in drained zucchini, eggs, and coconut oil. Add 1/3 cup almond milk. If batter is overly thick and not spreadable, add remaining almond milk.
  5. Stir in chocolate chips.
  6. Spread in prepared loaf pan and bake 325 for 55 to 65 minutes, until top is set and a tester inserted in the center comes out clean.
  7. Let cool in pan 15 minutes, then transfer to a wire rack to cool completely.

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

Related Recipes:

    Easy one bowl Keto protein breakfast bread! This delicious peanut butter bread is wonderful eaten as is, or toasted with a smear of butter. It’s a great addition to any&hellip Got zucchini? If you’re a gardener, chances are you are overloaded with summer squash right now! I certainly am, and I am cranking out the low carb zucchini recipes like&hellip Who needs a fancy bakery when you have these cakey chocolate chip cookies? These can satisfy the most intense chocolate craving and, best of all, they’re easy! Settle in with&hellip I have discovered the secret to scoopable low carb ice cream! The hard part is that it requires the use of two different sweeteners and you can’t always get your&hellip Take your keto cookies over the top with some browned butter and pecans! So rich and delicious, and easy to make. Your friends won’t believe these chocolate chip cookies are low&hellip

As usual Carolyns recipes are great! I made 6 mini loaves, I plan on freezing them just to enjoy a bit longer. Thanks!

Is it really 9 carbs per slice? I thought it would be less

You subtract the fiber for Net carbs, the sweetener used does not get utilized by the body and has no impact. So around 4 carbs per slice.

WHAT CAN YOU USE IN PLACE OF EGG WHITE PROTEIN POWDER? THANKS

What can I use instead of the egg white protein powder?

Oops!! Swerve makes my mouth have a cool feel.

I made this today. It was good but not sweet like I had thought. I used half swerve and half xylitol. were makes my mouth have a cool feel if I use too much. It had a great texture and my neighbor really likes it. I just have a bad sweet tooth so if it should be sweet I want it to be sweet. HA!! If I had the swerve to use as a glaze that would probably have worked. I was honored to eat your macadamia coconut crust cheesecake and it is soooo good. I never cared for cheesecake &hellip Read more »


Recipe Summary

  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • ½ cup miniature semisweet chocolate chips
  • ½ cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.


How to make

Grate the zucchini, and place it in a colander in the sink while you continue with the recipe.

Don’t wring or squeeze the zucchini. The moisture in the zucchini will help to make your bread batter moist.

In a large bowl, whisk the butter, sugar, eggs, vanilla, and salt together until well-combined. Add the flour, baking soda, and cinnamon. Whisk in just until combined.

The batter will be thick and heavy at this point. I recommend mixing this bread by hand to avoid overmixing it.

Stir in the zucchini just until it’s incorporated, and then stir in the chocolate chips.

Divide the batter between the two prepared baking pans, and bake!


Chocolate Chip Zucchini Bread

I used up that last of the zucchini sitting on my counter with several loaves of this tasty chocolate chip zucchini bread.

I was really tempted to just make batch after batch of these chocolate zucchini muffins that I shared last week, just so I could have a little stockpile of them in my freezer.

They were just so tasty &ndash if you haven&rsquot tried them yet, you should!

But I decided to change things up and make a bunch of zucchini bread instead.

And I&rsquom so glad I did because it was really tasty and we all enjoyed it.

This recipe makes a fairly large loaf, but it still disappeared very quickly every time I made some.

This particular recipe is one that I found handwritten on a recipe card in my mom&rsquos recipe box.

I did change it a bit (I can never just leave well enough alone!) &ndash but the recipe called for raisins and clearly it meant chocolate chips. Obviously.

Chocolate is always better then raisins.

Although feel free to disagree with me on that point and make raisin zucchini bread instead of chocolate chip zucchini bread.

See? It doesn&rsquot even sound as good. But hey, to each his own.

If you still have any zucchini left, you should definitely use some of it to make a loaf of this zucchini bread. You won&rsquot regret it!

Unless you use raisins. Then you might.

Do you have to peel zucchini for zucchini bread?

No, you don&rsquot need to peel the zucchini first for zucchini bread!

You certainly can if you want, but it isn&rsquot necessary.

Leave the peel on, and get those added nutrients while saving yourself some time.

How do you cut zucchini for bread?

You can use the grating attachment of the food processor or grate it with the large holes on a box grater.

For large zucchini, cut it into chunks, then quarter it and scoop out the seeds. Then you can grate it to use in your zucchini bread.


Chocolate Chip Zucchini Bread

Still not convinced? This zucchini bread is made with a good portion of semi-sweet chocolate chips! Even though the melted chocolate sticks on your fingers if you can’t wait to devour this bread once out of the oven, you will feel happy!

In my opinion, zucchini bread and chocolate chips belong together and make for a decent sweet bread everybody loves.

Simply delicious, homemade, healthy, easy, and quick to make – what do you want more? You don’t even need a stand mixer to make this zucchini bread. It’s a one-bowl recipe you can easily whip up with a whisk.

Although this quick bread is healthy and made with very little maple syrup, it is very welcome as a dessert. And you can eat it without a guilty conscience!

If you are making zucchini bread for the first time, don’t worry, it doesn’t taste like a veggie cake! The zucchini only makes this cake moist, a little healthier than most other cakes, and serves you a few vitamins and dessert in one!

Convinced? Then let me show you how to bake the best healthy zucchini cake with lots of chocolate!


Reviews ( 51 )

I used whole wheat flour, cacoa powder instead of cocoa, added chia seeds and used unsweetened applesauce. The batter tasted amazing! I put it in my bread maker and I am waiting results. Fingers crossed! But since the batter is amazing, I am sure the bread will be too.

As others did, I substituted half of the white flour with wheat flour. Absolutely delicious. I took it to a work meeting and it was well received. Will add to my favorites.

I made this as directed and it turned out delicious! My whole family including little kids devoured it. I have made it countless times since and varied the recipe to include whole wheat flour and it was good. I have also modified it to include a lot more zucchini. This is my best way to deal with the seasonal abundance of zucchini I make dozens of these with as much zucchini I can get away with and freeze for on-hand desserts all year long.

This is easily the worst recipe I've tried from this website. Totally tasteless even though I added some extra cocoa and some espresso as suggested by Monica. I'm deep-sixing this one.

Very good only substitute was coconut oil in place of vegetable oil.

I don't usually like the texture of baked goods made with applesauce, but this bread is an exception. It very moist, sweet and chocolatey.

Great variation on zucchini bread. My husband loved it, I don't like chocolate so it was hard for me to rate, but I can say it wasn't overpowering on the chocolate, it had a nice sweet bread flavor in there, and it was nice and moist. I'll continue to make it in smaller loaves for my husband.

I returned from vacation to find two monster zucchini in my garden and this recipe on my newsfeed! It's delicious and very moist. The only changes I did was use canola oil because I had no veg oil, and I used half whole wheat white flour. Next time, I'll use all because you coulnt detect it at all. New favorite!

I've made this several times and made slight adjustments to the recipe each time. I bake this in three small loaf pans instead of one large one. Because I'm making smaller loaves, I used mini chocolate chips instead of the regular ones. I also doubled the cocoa and added 1/4 tsp espresso powder to the batter (don't worry, this doesn't give the bread a coffee flavor. espresso powder is just a great way to boost the chocolate flavor in anything like this). And I substituted whole wheat flour for half of the white flour with no noticeable change in texture. If you use smaller pans, like I did, be sure to check for doneness much earlier. The small loaves take about 35-40 minutes in my oven. Your results may vary. My final tweaked version of this bread is moist, not too sweet, chocolatey, and delicious. Everyone who has tried it loves it.

I've been making this recipe for years, although I do muffins and bake for 25 minutes. They freeze beautifully and are perfect for an after school snack. My kids and their friends love them! Also my friends, co-workers and hubby :-). One change I make sometimes is to use coconut oil instead of veg oil when I have it on hand - it doesn't affect the taste at all.

Really good, moist bread. Takes care of the chocolate craving! I sub-ed 1 cup of ripe, mushy bananas for the applesauce and it turned out fine. Next time will try some of the mixes of flour mentioned in the reviews - would like to add a bit of whole wheat to the white. Great recipe - will make again.

great bread. i made this for my 2 and 5 year old for breakfast. they devoured it. the bread is very moist and the zucchini melts when cooked. i added a little less sugar and substituted half of the flour with whole wheat flour. i will definitely make this again.

Couldn't even detect the zucchini! I liked this bread because it wasn't so sweet. I went a little shy on the 3/4 cup sugar, and only put half the oil in, I used one cup of white whole wheat flour, and one cup of all purpose. Other than that, I followed the recipe. A little more cocoa would be good, and you might be able to omit the oil entirely. Easy recipe. Make sure you check it in the middle for doneness.

Like many other reviewers, I made a few changes to this recipe. I really just wanted a good regular old zucchini bread recipe but I came across this one instead and decided to use everything but the cocoa powder and chocolate chips to give me what I wanted. It worked out perfectly! I subbed in whole wheat for the last 1/2 cup of flour and baked these into mini muffins. I would definitely use this recipe again!

Moist and chocolaty, I would put this in the cake category because of the sweetness. The finely grated zucchini was runny, some of the juice ran out on the counter and was discarded. I was worry that the batter would be dry. Instead of applesauce, I just grated two fresh apples. Would make this again.

This bread was very moist, sweet and delicious! I reduced the sugar and used dark chocolate chip pieces, egg substitute and white whole wheat flour. Almost good enough to be cake. Will make again!

Compared to my full fat version this was less chocolaty but still very good, I made some substitutions. I used whole wheat pastry flour instead of all purpose, 3 egg whites instead of 2 whole, and dark chocolate buttons instead of semi sweet chocolate chips. In the end the bread was even healthier but I would def make this again.

Fantastic. Subbed 1 cup whole wheat flour and used less cane sugar.

Excellent! Loved the burst of chocolate flavor from the chocolate chips (I used Ghirardelli Bittersweet chips per Cook's Illustrated's rec). Great as written, but maybe consider increasing cinnamon to 1 1/2 or 2 t. for Mexican chocolate flavor. Recipe was forgiving on the amount of zucchini. I added more like 1 3/4 or 2 c. I also subbed all the all-purpose flour for the product called "White Whole Wheat Flour" and it worked great -- couldn't tell the difference.

I love, love, love this recipe. I make it every summer when I have tons of zucchini from my garden. Actually, I think I grow zucchini so I can make this recipe. I love that it doesn't have tons of oil or sugar. It doubles beautifully. It freezes beautifully. And there is chocolate!!

Great recipe! Definitely a keeper! I subbed in homemade pear butter for applesauce.

Double points for a tasty way to use my plentiful zucchini and it's chocolate! Easily doubled so I could get four small loaves.

This is absolutely delicious! My fiancé and I just moved into our new home in April and he planted a garden in the back yard. So glad I was able to use the zucchini from the garden and make my first loaf of zucchini bread ever :) This will definitely be my go to recipe.

I had a mini heart attack during the baking of my loaf since it had troubles rising. It's not the best zucchini loaf I've had but it's definitely on the list!

This bread was so moist and yummy! I didn't have any chocolate chips, just cocoa powder. I m sure it would be 6 stars if I had had chocolate chips! Also used half cinnamon applesauce. yums.

This is by far the best zucchini bread I have ever made (or eaten for that matter)!

Very good, not too heavy and great chocolate taste

Just fantastic- made as written but added double the cinnamon and a touch of cayanne- although next time I would add even more- probably 1/8 tsp. for a good kick. I love spiced chocolate. Also plan to make again omitting the choc. chips and cocoa and adding spices. The bread itself is a wonderful, moist texture and rose a bunch. Will make again soon.

This was a HUGE hit! what a great way to use up all of the extra zucchini from the garden, served this at my wedding reception, went through 2 loaves, in addition to all of the other sweets!

This bread is delicious. A more healthy way to satisfy my chocolate cravings. It also freezes well. Six months later it tastes almost as good as the freshly made.

This is my go to recipe to use summers crop of zucchini and a great way to sneak some veggies into my husband's meat and potato diet. Just made mini loaves but added small amount of chrystalized ginger for extra kick. I would also sub some whole wheat flour for AP. Bread comes out a bit stiff and dark on outside but moist inside. A glaze can kick it up a notch

This is a fantastic recipe, the cake comes out so moist and delicious and it was a hit, even with the kiddos! I used a 50/50 mix of whole wheat pastry flour and all-purpose flour and you would never know the difference. Highly recommeded!

I love love love this bread. First time I made it, I didn't tell anyone in my family there was zucchini in it. My 12- and 8-year-olds gobbled it up. That was in 2004. I am still making this bread and we still love it, but the secret's out - they know about the zucchini! And they still love it! And for anyone who doesn't like so much cinnamon, I have successfully replaced one-quarter to half the cinnamon with cardamom. I'm thinking about putting some vanilla bean seeds in next time I make it for a little more taste.

Yes yes yes! This was absolutely fantastic. Can't wait to grow some more zucchini this summer to make it again. Check out my full review at http://alittlenosh.blogspot.com/2010/07/chocolate-chip-zucchini-bread.html

This is a really great recipe! I was worried that the cake would be dense and hard (it gets very brown), but it was really moist! I think I may have grated the zucchini a little too small because I can barely taste it and can't see it at all. Next time I'll use the larger holes on my cheese grater. I will definitely make this again!

This was excellent. I doubled the recipe and made muffins as well as a loaf of bread. My muffins turned out slightly chewy-ish, I was expecting it to be just a little lighter. But excellent taste and like most quick breads, a cinch to make. I plan on using this recipes many more times.

Really great zucchini bread. The best with a bit of butter. Remains so moist because of the zucchini. Check out the post: http://www.themessiekitchen.com/search?updated-max=2010-08-01T20:48:00-04:00&max-results=7

Great recipe. I made it into 12 muffins and a mini loaf. I subbed 1/2 c. whole wheat pastry flour and 1/2 c. wheat germ for one of the cups of white flour.

Made 16 muffins instead of the loaf of bread, wonderful. Definitely will make again.

Excellent! I used only 1/2 c. of sugar and substituted 1/2 c. whole wheat flour for white. The bread took about 1.5 hr to bake. Turned out beautifully - will definitely make again.

This was really delicious. It was dense and moist, almost cake-like in texture and consistency. It came together quickly and got rave reviews. I did skip the cinnamon . tasty!

Nice and moist! I would recommend adding the cocoa after mixing in the flour. I realized - after adding in the flour I had forgotten the cocoa, and mixed it in then- I have no idea why, but it is a much deeper chocolate taste.

Awesome recipe! Smells so good baking and tastes even better. Not overly sweet and a great way to get kids to eat veggies. Will make again and again!

WOW. My sisiter told me about this one..had to make it since my zucchini crop has exploded! I did however increase the cocoa powder to 1/2 cup ( I made 2 loaves) and I have a grain grinder which I used 2 cups whole wheat white flour and 2 cups white flour. Next time I"am going to eliminate the cinnamon and use vanilla extract, not a fan of cinnamon in chocolate. I like the idea of one reader putting a chocolate glaze over the loaves. And the loaves are nice looking! Wonderful recipe and putting it in my recipe file.


Gluten-Free Chocolate Chip Zucchini Bread

This moist, dense bread, with its mild hint of cinnamon and assertive chocolate flavor thanks to the chips, is gluten-free — though you'd never know it from its flavor or texture.

Ingredients

  • 3 large eggs
  • 1/3 cup (113g) molasses or honey
  • 1/2 cup (99g) vegetable oil
  • 1/3 cup (71g) brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 cups (312g) King Arthur Gluten-Free All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 cups (242 to 300g) shredded, unpeeled zucchini (about 1 small/medium zucchini)
  • 1 cup (170g) chocolate chips
  • 3/4 cup (85g) chopped walnuts, optional

Instructions

Preheat the oven to 350°F lightly grease a 9" x 5" loaf pan.

In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth.

Add the flour, salt, xanthan gum, baking soda, baking powder, and cinnamon, mixing until well combined.

Stir in the zucchini, chocolate chips, and nuts. Let the batter rest for 15 minutes, then stir to redistribute the chips and nuts.

Perfect your technique

From gluten-full to gluten-free

Pour the batter into the prepared pan.

Bake the bread for 65 to 70 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).

Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

Cool completely before slicing store well-wrapped, at room temperature.

Tips from our Bakers

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


100% Whole Wheat Zucchini Chocolate Chip Bread

Facing a zucchini surplus? This moist, dense bread, with its mild hint of cinnamon, offers a sweet surprise: chocolate chips. Never thought of adding chocolate chips to zucchini bread? Give it a try the rich flavor of chocolate marries perfectly with the earthiness of zucchini and brown sugar.

Ingredients

  • 2 large eggs
  • 1/3 cup (114g) molasses or honey
  • 1/2 cup (99g) vegetable oil
  • 1/3 cup (71g) brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups (226g) King Arthur White Whole Wheat Flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 cups (242 to 300g) shredded, unpeeled zucchini (about 1 small/medium zucchini)
  • 1 cup (170g) chocolate chips
  • 3/4 cup (85g) chopped walnuts, optional

Instructions

Preheat the oven to 350°F lightly grease a 9" x 5" loaf pan.

In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth.

Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined.

Stir in the zucchini, chocolate chips, and nuts.

Perfect your technique

100% Whole Wheat Zucchini Chocolate Chip Bread

Pour the batter into the prepared pan.

Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).

Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

Cool completely before slicing store well-wrapped, at room temperature.

Tips from our Bakers

Want to make this bread gluten-free? Substitute 2 cups (241g) King Arthur Gluten-Free Measure for Measure Flour for the whole wheat flour and bake the bread for 60 to 65 minutes, or until it tests done with a toothpick. Also, make sure the vanilla extract you use is gluten-free.