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Ultra Moist Double Chocolate Zucchini Bread Easy Recipe with Chocolate Chips

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A moist and tender double chocolate zucchini bread featuring shredded zucchini and melty chocolate chips, perfect for sneaking veggies into a delicious dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180g) shredded zucchini, squeezed lightly
  • ¾ cup (130g) semi-sweet chocolate chips (mix with dark chips if desired)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean towel and squeeze gently to remove excess water, leaving some moisture.
  3. In a large bowl, sift or whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and glossy.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid over-mixing.
  6. Fold in the shredded zucchini and chocolate chips evenly. If batter seems too dry, add a splash of milk.
  7. Pour batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips on top.
  8. Bake for 50-60 minutes, checking doneness by inserting a toothpick in the center; it should come out with moist crumbs but no wet batter. Tent with foil if top browns too fast.
  9. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not over-squeeze the zucchini to keep the bread moist but not soggy. Use a mix of semi-sweet and dark chocolate chips for extra depth. Tent with foil if the top browns too quickly. Let bread cool completely before slicing to avoid crumbling. For a crisp crust, use a metal pan; glass pans keep it softer but may require longer baking time.

Nutrition

Keywords: zucchini bread, double chocolate, chocolate chips, moist bread, quick bread, dessert, healthy dessert, zucchini dessert

Find it online: https://emmaoven.com/ultra-moist-double-chocolate-zucchini-bread-easy-recipe-with-chocolate-chips/