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Moist Double Chocolate Chip Zucchini Bread

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A moist and indulgent zucchini bread loaded with double chocolate chips, balancing sneaky veggies with rich cocoa flavor for a perfect treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) small-curd cottage cheese, well-drained
  • 1 1/2 cups (about 2 medium) grated zucchini, squeezed dry
  • 1 cup (170g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter or line it with parchment paper.
  2. Grate 1 1/2 cups of zucchini (about 2 medium zucchinis) using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
  3. In a large bowl, sift together 2 cups (240g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
  4. In another bowl, whisk 1 cup (200g) granulated sugar with 1/2 cup (120ml) vegetable oil until smooth. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/2 cup (120g) small-curd cottage cheese until fully incorporated.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Fold in 1 cup (170g) semi-sweet or dark chocolate chips evenly throughout the batter.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the loaf cool in the pan for about 15 minutes, then lift it out using the parchment paper and transfer to a cooling rack.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Use room temperature eggs for better batter consistency. Cottage cheese can be blended for smoother texture. Tent with foil if top browns too quickly. For gluten-free or dairy-free versions, substitute ingredients accordingly.

Nutrition

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

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