Chocolate Chocolate Chip Zucchini Bread

Indulge in this decadent chocolate zucchini bread that perfectly marries the moistness of zucchini with the rich flavor of cocoa and the sweetness of chocolate chips. This is a fantastic way to sneak in some veggies while satisfying your chocolate cravings.

Ingredients:

• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ⅓ cup unsweetened cocoa powder
• ⅔ cup granulated sugar
• ⅓ cup brown sugar, light or dark, packed
• ¼ cup unsalted butter, melted and slightly cooled
• ¼ cup vegetable or olive oil
• 2 large eggs, room temperature
• 1¾ teaspoons vanilla extract
• 1½ cups zucchini, shredded (approximately 1 medium zucchini)
• ¾ cup chocolate chips, semi-sweet or dark, divided

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly butter the bottom and sides of a 9×5 inch loaf pan and set aside.
2. In a medium-sized bowl, sift together the flour, baking soda, baking powder, cinnamon, cocoa powder, and salt. Whisk to ensure even distribution of ingredients.
3. In a larger bowl, whisk the melted butter, oil, granulated sugar, and brown sugar together until smooth. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Gradually fold in the dry ingredients into the wet mixture using a spatula. Mix until just combined, ensuring no flour pockets remain.
5. Gently fold in the shredded zucchini, ensuring it’s well distributed throughout the batter. Stir in ½ cup of the chocolate chips.
6. Pour the batter into the prepared loaf pan and evenly spread it using a spatula. Sprinkle the remaining ¼ cup of chocolate chips over the top.
7. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
8. Remove from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the bread to a wire rack to cool completely.

Notes:

• Storage: This chocolate chocolate chip zucchini bread can be stored in an airtight container at room temperature for up to 4 days. If you wish to extend its shelf life, keep it in the refrigerator for up to a week. For longer storage, freeze the cooled loaf or individual slices. Ensure it’s tightly wrapped in plastic wrap or aluminum foil before placing it in a freezer bag or airtight container. When you’re ready to enjoy, thaw at room temperature.
• Freezing: For best results when freezing, avoid keeping the bread in the freezer for more than a month to maintain its flavor and texture.
• Serving: This bread pairs wonderfully with a glass of cold milk or a cup of hot coffee.

Enjoy this delicious and moist zucchini bread with a double dose of chocolate – perfect for breakfast, dessert, or any time you need a sweet treat!