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Ultra Moist Double Chocolate Chunk Zucchini Bread

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A rich, moist zucchini bread loaded with double chocolate chunks that balances veggie sweetness with indulgent chocolate flavor. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 300g) finely shredded zucchini, squeezed to remove excess water
  • 1 cup (175g) semi-sweet chocolate chunks
  • 1/2 cup (90g) dark chocolate chunks (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper, leaving an overhang for easy removal.
  2. Shred the zucchini finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  4. In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Fold the shredded zucchini gently into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Avoid overmixing; the batter should be thick but moist.
  7. Fold in the semi-sweet and dark chocolate chunks (if using) evenly throughout the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top has a slight crackle.
  10. Let the bread cool in the pan for 10-15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze excess moisture from shredded zucchini to avoid soggy bread. Tent with foil if browning too quickly. Cool completely before slicing to prevent crumbling. Variations include adding nuts, spices, or seasonal fruits. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: zucchini bread, chocolate chunk, double chocolate, moist bread, easy dessert, homemade zucchini bread, summer baking

Find it online: https://coracooks.com/ultra-moist-double-chocolate-chunk-zucchini-bread-recipe-easy-homemade-delight/