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Moist Triple Chocolate Chip Zucchini Bread Loaf

moist triple chocolate chip zucchini bread loaf - featured image
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A moist and indulgent zucchini bread loaf loaded with triple chocolate chips—semi-sweet, milk, and white chocolate—that’s perfect for dessert or a sweet breakfast treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ¾ cup (180ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 2 medium) zucchini, finely shredded
  • ½ cup (90g) semi-sweet chocolate chips
  • ½ cup (90g) milk chocolate chips
  • ½ cup (90g) white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper.
  2. Shred the zucchini finely using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
  4. In a separate bowl, whisk granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  5. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined. Avoid overmixing.
  6. Fold in the shredded zucchini evenly through the batter.
  7. Gently fold in all three kinds of chocolate chips, reserving a small handful to sprinkle on top.
  8. Scrape the batter into the prepared loaf pan, smoothing the top. Sprinkle the reserved chocolate chips evenly over the surface.
  9. Bake for 55 to 60 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs but no raw batter. Tent with foil halfway through baking if browning too quickly.
  10. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze out excess moisture from shredded zucchini to prevent soggy bread. Avoid overmixing the batter to keep the bread tender. Toss chocolate chips in a tablespoon of flour before folding in to prevent sinking. Tent with foil if the loaf browns too quickly. The loaf can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: zucchini bread, chocolate chip bread, triple chocolate, dessert bread, moist zucchini bread, easy zucchini bread, chocolate chip zucchini bread

Find it online: https://snappyspoon.com/moist-triple-chocolate-chip-zucchini-bread-loaf-recipe-easy-and-perfect-for-dessert/