This moist chocolate zucchini bread is a delightful treat that sneaks in some veggies! The chocolate flavor is rich, making it perfect for breakfast or dessert.
You won’t even notice the zucchini, which keeps it fluffy and tasty. I love making this when I have extra zucchini—it’s a great way to use it up! 😄
Key Ingredients & Substitutions
All-Purpose Flour: A staple for baking, providing structure. For a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve used whole wheat flour for extra fiber if you prefer that texture!
Cocoa Powder: Use unsweetened cocoa powder for that rich chocolate flavor. You can substitute with Dutch-processed cocoa for a milder taste. Skip it altogether for a plain zucchini bread version!
Vegetable Oil: This keeps the bread moist. You can substitute with melted coconut oil or applesauce to lighten it up. I sometimes swap half for unsweetened applesauce—it works great!
Zucchini: Fresh, grated zucchini adds moisture without a strong veggie flavor. If zucchini is out of season, you can use finely grated carrot, or even mashed bananas for a different twist.
Sour Cream or Yogurt: Both will add moistness and tang. If you don’t have either, buttermilk is a good replacement. I’ve even used regular milk with a splash of vinegar to mimic buttermilk!
How Do I Ensure the Zucchini Bread is Moist and Not Dense?
A common challenge is keeping the bread moist without making it heavy. The secret is in how you prepare the zucchini and mix the batter.
- Grate the zucchini finely to help it distribute evenly in the batter.
- After grating, squeeze out excess moisture from the zucchini. This prevents the bread from getting too wet.
- When combining wet and dry ingredients, stir gently until just combined. Overmixing can lead to a dense loaf!
- Check for doneness by inserting a toothpick. If it comes out with a few moist crumbs, it’s perfect!
By following these tips, you’ll end up with a delightful loaf that’s moist and full of flavor every time! Enjoy your baking!
Moist Chocolate Zucchini Bread
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
- 1 cup semi-sweet chocolate chips (optional)
Time Needed:
This delightful moist chocolate zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. You’ll want to let it cool for about 15 minutes before slicing into it. Total time is around 1.5 hours, but it’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This helps evenly distribute the leavening agents, giving your bread a nice rise!
3. Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is nicely blended. This will add moisture and sweetness to your bread.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract for a lovely flavor boost!
5. Incorporate Sour Cream:
Mix the sour cream (or yogurt) into the wet mixture until everything is smooth and creamy.
6. Stir in the Zucchini:
Now, fold in the finely grated zucchini. It adds moisture without overpowering the flavor!
7. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix; this will keep your bread fluffy!
8. Add Chocolate Chips:
If you’re using chocolate chips, gently fold them into the batter now for extra chocolaty goodness!
9. Pour Batter into Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10. Bake:
Bake in your preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
11. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely. Once cool, slice and enjoy every delicious bite of your chocolate zucchini bread!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Different Types of Flour?
Yes! While all-purpose flour is ideal for this recipe, you can substitute it with a 1:1 gluten-free flour blend if you need a gluten-free option. Whole wheat flour can also be used for added fiber, but it may change the texture slightly.
How Can I Make This Bread More Chocolatey?
If you want an extra chocolate kick, you can increase the cocoa powder to 3/4 cup and reduce the flour by the same amount to maintain the balance. Adding more chocolate chips is also a delicious option!
Can I Freeze the Zucchini Bread?
Absolutely! Allow the bread to cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can freeze it for up to 3 months. Thaw it overnight in the fridge before enjoying or pop a slice in the microwave for a warm treat!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week—just be aware it might dry out slightly, so let it come to room temperature or warm it up before serving!
