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Moist Double Chocolate Chip Zucchini Bread

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A moist and chocolatey zucchini bread with double chocolate chips, perfect for beginners and ideal for breakfast, snacks, or potlucks. This recipe balances rich cocoa flavor with tender zucchini texture for a delicious treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or whole wheat pastry flour)
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar (can reduce to ½ cup)
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (135g) grated zucchini, squeezed to remove excess water (about 1 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips (Ghirardelli or Guittard recommended)
  • ½ cup (90g) mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a large bowl, beat eggs with granulated sugar and brown sugar until fluffy, about 2 minutes.
  5. Add vegetable oil and vanilla extract to the wet mixture and mix gently.
  6. Fold grated zucchini into the wet ingredients until evenly distributed.
  7. Gradually fold dry ingredients into wet ingredients, mixing gently until just combined.
  8. Fold in semi-sweet and mini chocolate chips evenly throughout the batter.
  9. Pour batter into prepared loaf pan and smooth the top.
  10. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  11. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to prevent sogginess. Avoid overmixing batter to keep bread tender. Tent with foil if browning too quickly. Cool completely before slicing to prevent crumbling. For gluten-free, use 1:1 gluten-free baking flour blend and monitor moisture. Vegan adaptation possible with flax eggs and dairy-free chocolate chips.

Nutrition

Keywords: zucchini bread, chocolate chip bread, double chocolate, moist zucchini bread, easy zucchini bread, beginner baking, quick bread, chocolate zucchini bread

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