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Ultra Moist Double Chocolate Chip Zucchini Bread

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A rich, moist zucchini bread packed with double chocolate chips, perfect for a comforting homemade treat that balances indulgence and wholesome ingredients.

Ingredients

Scale
  • 2 cups grated zucchini (about 250 g), squeezed to remove excess water but still moist
  • 1 ¾ cups all-purpose flour (220 g) (can substitute half with whole wheat flour)
  • ⅓ cup unsweetened cocoa powder (35 g), preferably Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup packed brown sugar (150 g)
  • ¼ cup granulated sugar (50 g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120 ml), neutral oils like canola or sunflower preferred
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (180 g)
  • Optional: ½ cup toasted chopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
  2. Grate zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out excess water, leaving it moist. Set aside.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  4. In another bowl, whisk together brown sugar and granulated sugar until blended.
  5. Add eggs, vegetable oil, and vanilla extract to the sugar mixture. Whisk until smooth and slightly thickened, about 1-2 minutes.
  6. Fold grated zucchini into the wet ingredients gently.
  7. Pour wet mixture into dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  8. Fold in chocolate chips and nuts if using.
  9. Transfer batter to prepared loaf pan and smooth the top.
  10. Bake for 55-65 minutes, checking at 55 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
  11. Cool bread in the pan on a wire rack for 15 minutes, then remove from pan and cool completely on the rack before slicing.

Notes

Squeeze excess moisture from zucchini to avoid sogginess. Do not overmix batter to keep bread tender. Let bread cool completely before slicing to allow chocolate to set and crumb to firm up. For gluten-free, substitute flour with 1:1 gluten-free baking flour blend. For dairy-free, use vegan chocolate chips and substitute oil with melted coconut oil.

Nutrition

Keywords: zucchini bread, double chocolate, chocolate chip, moist bread, easy zucchini bread, homemade treat, chocolate zucchini bread

Find it online: https://prismtaste.com/ultra-moist-double-chocolate-chip-zucchini-bread-recipe-easy-homemade-treat/