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Moist Double Chocolate Chip Zucchini Bread

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A moist, fudgy double chocolate chip zucchini bread that sneaks veggies into a delicious snack or breakfast treat. Perfectly balanced with cocoa powder and chocolate chips, this bread is a family favorite.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • ¼ cup unsweetened cocoa powder (25g), sifted
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar (150g) (reduce by 2 tablespoons for less sweetness)
  • ⅓ cup vegetable oil (80ml), neutral oil like canola or sunflower
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
  • ¾ cup semi-sweet chocolate chips (130g), plus extra for topping
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan well or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture.
  3. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, combine the wet ingredients: sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry mix and stir gently until just combined. Avoid overmixing.
  6. Fold in the grated zucchini and chocolate chips (and nuts if using).
  7. Transfer the batter to your prepared loaf pan and smooth the top with a spatula. Sprinkle extra chocolate chips on top if desired.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Start checking at 50 minutes.
  9. Let the bread cool in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.

Notes

[‘Squeeze excess moisture from zucchini to prevent soggy bread.’, ‘Use room temperature eggs for better mixing.’, ‘Mix batter just until combined to avoid tough bread.’, ‘Chill chocolate chips before mixing to keep pockets intact.’, ‘Check oven temperature with a thermometer for best results.’, ‘For a sweeter bread, add 2 tablespoons more sugar or drizzle chocolate glaze after baking.’, ‘Muffin variation: bake at 350°F for 20-25 minutes.’]

Nutrition

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

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