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Moist Double Chocolate Chip Zucchini Bread

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A rich, moist chocolate zucchini bread with a tender crumb, packed with double cocoa and semi-sweet chocolate chips. Perfect for breakfast, snacks, or dessert with a subtle tang from buttermilk and natural moisture from zucchini.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed lightly to remove excess water
  • 1 3/4 cups all-purpose flour (220 g)
  • 3/4 cup unsweetened cocoa powder (75 g), sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (200 g) (optional: swap half for brown sugar)
  • 1/2 cup vegetable oil (120 ml) or melted coconut oil
  • 1/2 cup buttermilk (120 ml), room temperature (or 1/2 cup milk + 1 tsp lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips (180 g) (optional: handful of chopped walnuts)
  • Optional: pinch of instant espresso powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. Grate zucchini finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture. Set aside.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  4. In another bowl, whisk sugar and oil until combined. Add eggs one at a time, mixing well after each. Stir in buttermilk and vanilla extract until smooth and glossy.
  5. Gently fold grated zucchini into the wet ingredients until evenly distributed.
  6. Pour wet mixture into dry ingredients. Fold together gently with a spatula until just combined. Batter will be thick and fudgy.
  7. Fold in chocolate chips, reserving some to sprinkle on top if desired.
  8. Pour batter into prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips on top.
  9. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick. Toothpick should come out with a few moist crumbs but no wet batter. Tent with foil if top browns too quickly.
  10. Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze zucchini well to avoid soggy bread. Use room temperature eggs and buttermilk for better texture. Fold ingredients gently to keep bread light. Tent with foil if browning too fast. Let bread cool completely before slicing for neat slices. Frozen zucchini can be used if thawed and drained well.

Nutrition

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

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