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Delicious Double Chocolate Chip Zucchini Bread Loaf

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A moist and indulgent double chocolate chip zucchini bread loaf with a velvety, dense crumb and pockets of melted chocolate chips, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder (optional)
  • 2 cups shredded zucchini, squeezed dry (about 2 medium zucchinis)
  • 1 cup (175g) semisweet or bittersweet chocolate chips
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well with butter or non-stick spray. Line it with parchment paper for easier removal.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible.
  3. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk to combine and set aside.
  4. In a large bowl, whisk together the sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and espresso powder until fully incorporated.
  5. Gradually fold the dry ingredients into the wet ingredients using a spatula, stopping once no streaks of flour remain to avoid overmixing.
  6. Fold in the chocolate chips and optional chopped nuts evenly through the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes, checking doneness at 55 minutes by inserting a toothpick into the center. It should come out with moist crumbs but no wet batter. If needed, bake up to 10 more minutes.
  9. Let the loaf cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely before slicing.

Notes

Squeeze zucchini dry to avoid soggy bread. Fold ingredients gently to prevent toughness. Use good quality semisweet or bittersweet chocolate chips for best melting. Tent with foil if browning too quickly. Cool completely before slicing for cleaner cuts.

Nutrition

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

Find it online: https://zorbmeal.com/delicious-double-chocolate-chip-zucchini-bread-loaf-easy-homemade-recipe-for-moist-chocolate-zucchini-bread/