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Moist Double Chocolate Chip Zucchini Bread

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A moist and chocolatey zucchini bread that tastes like a decadent dessert, combining the natural moisture of zucchini with melty chocolate chips for a rich, satisfying treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • ½ cup (120ml) vegetable oil (canola or sunflower oil recommended)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed lightly
  • 1 cup (175g) semi-sweet or dark chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with butter or non-stick spray and set aside.
  2. Grate the zucchini using a box grater. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture; it should be moist but not dripping (about 5 minutes).
  3. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  4. In a medium bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix.
  6. Fold in the grated zucchini evenly throughout the batter.
  7. Reserve a handful of chocolate chips for topping, then gently fold the remaining chocolate chips into the batter to prevent sinking.
  8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Check at 50 minutes to avoid overbaking.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

[‘Do not overmix the batter to avoid a dense loaf.’, ‘Squeeze zucchini lightly to keep moisture but prevent sogginess.’, ‘Toss chocolate chips in a tablespoon of flour before folding in to prevent sinking.’, ‘Tent with foil after 40 minutes if edges brown too quickly.’, ‘Use room temperature eggs and vanilla extract for best flavor and texture.’, ‘For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.’, ‘For dairy-free, use coconut oil and dairy-free chocolate chips.’, ‘Optional nuts can be omitted or replaced with sunflower seeds for nut-free version.’, ‘Can be baked as muffins at 350°F for 20-25 minutes.’]

Nutrition

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

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