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Ultra Moist Double Chocolate Chip Zucchini Bread

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A rich, moist, and chocolatey zucchini bread with gooey pockets of melting chocolate chips, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • ½ cup unsweetened cocoa powder (50g), Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (can substitute melted coconut oil or light olive oil)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup semi-sweet chocolate chips (170g)
  • ½ cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or nonstick spray. Line with parchment paper if desired.
  2. Shred about 1 ½ cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly distributed.
  4. In a separate medium bowl, beat eggs with granulated sugar and brown sugar until smooth and slightly thickened. Slowly whisk in vegetable oil and vanilla extract.
  5. Gently fold shredded zucchini into the wet mixture, ensuring even distribution without overmixing.
  6. Pour wet ingredients into dry ingredients and fold carefully with a spatula until just combined. Batter will be thick and a bit lumpy; avoid overmixing.
  7. Fold in semi-sweet chocolate chips and mini chocolate chips gently.
  8. Pour batter into prepared loaf pan and smooth the top gently.
  9. Bake for 55-65 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter. Tent with foil if browning too fast after 40 minutes.
  10. Cool bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy bread. Fold ingredients gently to prevent dense texture. Use an oven thermometer for accurate baking temperature. Let bread cool completely before slicing to improve texture. Optional: add nuts, use gluten-free flour, or dairy-free chocolate chips for dietary adaptations.

Nutrition

Keywords: zucchini bread, chocolate chip bread, double chocolate, moist bread, breakfast bread, easy baking, zucchini recipe

Find it online: https://emmaoven.com/ultra-moist-double-chocolate-chip-zucchini-bread-recipe-easy-and-perfect-for-breakfast/