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Moist Double Chocolate Chip Zucchini Bread

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A moist and chocolatey zucchini bread packed with double chocolate chips, perfect for freezing and enjoying any time. This easy recipe balances rich cocoa with tender zucchini for a wholesome treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or almond flour for gluten-free option)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar (can swap for coconut sugar)
  • ⅓ cup (75ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (85g) mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line your 9×5 inch loaf pan with parchment paper.
  2. Grate about 1 ½ cups (180g) of zucchini using a box grater. Place in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt until evenly combined.
  4. In a large bowl, beat ¾ cup sugar and ⅓ cup oil until smooth. Add 2 eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Fold the squeezed zucchini into the wet mixture gently.
  6. Gradually add the dry ingredients to the wet bowl, stirring gently just until combined. Avoid overmixing.
  7. Fold in 1 cup semi-sweet chocolate chips and ½ cup mini chocolate chips if using.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Use room temperature eggs for better mixing and rise. Fold chocolate chips gently to prevent color bleeding. Tent with foil if browning too fast after 40 minutes. Freeze in slices wrapped individually for convenience.

Nutrition

Keywords: zucchini bread, chocolate chip bread, double chocolate, freezer-friendly, easy zucchini recipe, moist zucchini bread, chocolate zucchini bread

Find it online: https://emmastirs.com/moist-double-chocolate-chip-zucchini-bread-easy-freezer-friendly-recipe/