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Moist Double Chocolate Chip Zucchini Bread

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A moist and chocolatey zucchini bread that sneaks in veggies with rich cocoa flavor and melty chocolate chips, perfect for snacks or breakfast.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ⅓ cup (35g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • ½ cup (120ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ to 2 cups shredded zucchini (about 2 medium zucchinis), squeezed to remove excess water
  • ¾ cup (135g) semisweet chocolate chips
  • ¼ cup (45g) mini chocolate chips
  • 1 teaspoon espresso powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
  2. Shred about 2 medium zucchinis using a box grater until you have 1½ to 2 cups. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon (if using). Whisk until evenly combined.
  4. In a separate bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well blended. Add eggs one at a time, beating after each addition. Stir in vanilla extract and espresso powder if using.
  5. Pour the wet mixture into the dry ingredients and gently fold together using a spatula just until combined. Avoid overmixing.
  6. Fold in the shredded zucchini, semisweet chocolate chips, and mini chocolate chips evenly throughout the batter.
  7. Pour batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  8. Remove the bread from the oven and let cool in the pan for 15 minutes. Then, lift out using the parchment paper and transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze out excess water from zucchini to avoid soggy bread. Fold ingredients gently to prevent dense texture. Tent with foil if top browns too quickly. Let bread rest overnight for improved flavor and texture. Muffin tin can be used with reduced baking time (20-25 minutes).

Nutrition

Keywords: zucchini bread, chocolate chip bread, double chocolate, moist zucchini bread, homemade snack, easy baking, chocolate zucchini bread

Find it online: https://oracooks.com/moist-double-chocolate-chip-zucchini-bread-recipe-easy-homemade-snack-ideas/