Instructions

• Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick baking spray (a spray that contains flour is optional).
• In a bowl, whisk together 1 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and 1 teaspoon kosher salt. Set aside.
• In a small bowl, toss ¾ cup mini chocolate chips with a pinch of flour to coat them; set aside.
• In the bowl of an electric mixer, combine ¾ cup (1 ½ sticks) unsalted butter (room temperature), 1 ½ cups whole milk ricotta cheese, and 1 ½ cups sugar. Beat until smooth and combined, scraping the bottom and sides of the bowl a few times, about 4–5 minutes.
• Add the 3 large eggs one at a time, beating briefly after each egg until incorporated.
• Beat in 3 teaspoons vanilla extract and ¼ cup freshly grated orange zest until evenly distributed.
• Add the dry ingredients to the wet mixture and beat on low speed (or stir) until just combined. Do not overmix.
• Fold the floured mini chocolate chips into the batter with a spatula until evenly distributed.
• Transfer and spread the batter into the prepared 9x5-inch loaf pan, smoothing the top.
• Bake for 45–50 minutes, or until a tester inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil.
• Cool the loaf in the pan on a wire rack for 30 minutes. After 30 minutes, run a knife around the edges, invert the pan onto the rack, and release the cake. Let the cake finish cooling on the rack.
• When cooled, dust the top with powdered sugar, slice, and serve.