Moist Double Chocolate Chip Zucchini Bread
A moist and rich double chocolate chip zucchini bread that balances chocolatey richness with subtle freshness from zucchini, perfect for sneaking veggies into dessert.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed brown sugar
- ⅓ cup (80 ml) vegetable oil (can swap with melted coconut oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), lightly squeezed to remove excess moisture
- 1 cup (175 g) semisweet or bittersweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or paper towels and gently squeeze out excess moisture.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat together until well combined and slightly fluffy, about 2-3 minutes.
- Fold the dry ingredients into the wet mixture gently using a spatula until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips carefully, ensuring even distribution.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Tent with foil if the top browns too quickly.
- Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze zucchini well to avoid sogginess. Do not overmix batter to keep bread tender. Use high-quality chocolate chips for best melt. If zucchini is very watery, add an extra tablespoon of flour. Let bread cool fully to enhance cinnamon and vanilla flavors.
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 220
- Fat: 10
- Carbohydrates: 30
- Protein: 3
Keywords: zucchini bread, chocolate chip bread, double chocolate, quick bread, moist bread, homemade dessert, zucchini dessert, easy baking