Why is my zucchini bread so dense?

A dense loaf usually means the batter was overmixed or too much flour was used. Stir only until ingredients are just combined and always measure flour using the spoon and level method.

Why did the center of my zucchini bread collapse?

This often happens when the bread is underbaked or the oven temperature was off. Use an oven thermometer if needed and check for doneness with a toothpick in the center before removing from the oven.

How to keep chocolate chips from sinking in zucchini bread?

Use miniature chips and lightly coat them in a bit of flour before mixing them into the batter. This helps them stay suspended while baking.

Should you squeeze water out of zucchini for bread?

Yes but only gently. Press out some of the liquid using a clean kitchen towel or your hands. Leaving a little moisture helps keep the bread soft and moist.

Easy Double Chocolate Zucchini Bread

Name: Double Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup Dutch process cocoa or unsweetened cocoa; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 2 large eggs, at room temperature; 1/4 cup unsalted butter, melted and slightly cooled; 1/4 cup canola, vegetable oil, or melted coconut oil; 3/4 cup packed light brown sugar; 1 teaspoon pure vanilla extract; 1 1/2 cups packed shredded zucchini; 1 cup semisweet chocolate chips, divided

Description

This double chocolate zucchini bread is ultra moist, rich, and full of decadent flavor with just the right amount of sweet and hidden veggie goodness.

Ingredients

Scale

1 cup all-purpose flour

1/2 cup Dutch process cocoa or unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon sea salt

2 large eggs, at room temperature

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup canola, vegetable oil, or melted coconut oil

3/4 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 1/2 cups packed shredded zucchini

1 cup semisweet chocolate chips, divided

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Instructions

1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. (You might have a few small brown sugar clumps and that is fine).

4. Stir the dry ingredients into the wet ingredients, but do not overmix.

5. Stir in the shredded zucchini until just combined.

6. Stir in ¾ cup of the chocolate chips.

7. Pour batter into the prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread.

8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. (You might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter).

9. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes.

10. Run a knife around the edges of the bread and carefully remove it from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Notes

Use the spoon-and-level method for flour measurement to avoid a dense loaf.

If using coconut oil, make sure it’s fully melted and slightly cooled to avoid curdling the eggs.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 305
Sugar: 22g
Sodium: 207mg
Fat: 17g
Saturated Fat: 7g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g
Cholesterol: 38mg