This double chocolate zucchini bread is super moist and full of rich chocolate flavor! The added zucchini makes it extra tender, and you won’t even taste the veggies!
Honestly, I love sneaking this into my kids’ snacks. They think it’s just another chocolate treat, but I know their secret ingredient! It’s a win-win! 🍫🥒
Key Ingredients & Substitutions
Flour: All-purpose flour gives structure to the bread. If you need a gluten-free option, try using a 1-to-1 gluten-free flour blend. I’ve had great success with almond flour too, but be aware it might change the texture slightly.
Cocoa Powder: Unsweetened cocoa powder brings the chocolate flavor. If you’re looking for a different taste, use dark cocoa for a richer flavor or even carob powder for a unique twist!
Zucchini: Grated zucchini keeps the bread moist. You can substitute it with applesauce or mashed bananas if you want a different fruity flavor, although that may change the texture a bit.
Sugars: A mix of granulated and brown sugar keeps the sweetness balanced and adds moisture. You can swap with coconut sugar or a sugar substitute if you’re cutting down on sugar.
Chocolate Chips: Semi-sweet chocolate chips are classic, but dark chocolate or even white chocolate chips can be fun alternatives. You could also omit them altogether for a lower-sugar version.
Why Should I Be Careful Not to Overmix My Batter?
Mixing the batter just until combined is crucial for a tender bread. Overmixing develops gluten, which can lead to a dense texture. Take your time here; it’s okay to have a few lumps in the batter!
- Mix wet ingredients first until well combined.
- Add dry ingredients in gradually; use a spatula to gently fold them together.
- Stop mixing as soon as no flour pockets remain.
This will result in a lighter, moister zucchini bread that everyone will love. Happy baking! 🍞✨
Super Moist Double Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
Extras:
- ¾ cup semi-sweet chocolate chips, divided
- Optional: ½ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delightful zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. Plus, you’ll want to allow some time for it to cool before you slice into it—patience is key when it comes to enjoying this delicious treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined—this helps the bread rise evenly.
3. Prepare the Wet Mixture:
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture becomes light and fluffy. This usually takes about 2 minutes.
4. Combine Wet Ingredients:
Next, add the vegetable oil and vanilla extract to the sugar-egg mixture and mix well until everything is smooth. Then, stir in the grated zucchini until it’s evenly incorporated.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Gently mix until just combined—try not to overmix as this can make the bread dense. A few lumps are perfectly fine!
6. Add Chocolate and Nuts:
Fold in half of the chocolate chips and the chopped nuts if you’re using them. This adds a lovely crunch and more chocolatey goodness!
7. Pour into the Pan:
Pour the batter into your prepared loaf pan, then sprinkle the remaining chocolate chips on top for that irresistible finish.
8. Bake to Perfection:
Put the loaf in the oven and bake for 50-60 minutes. Remember to check it with a toothpick—when it comes out with a few moist crumbs (not wet batter), it’s ready!
9. Cool and Slice:
Once done, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is essential for the best texture!
10. Serve and Enjoy:
Your super moist double chocolate zucchini bread is ready to enjoy! Slice it up and it’s perfect on its own, or warmed with a pat of butter or cream cheese. Enjoy it for breakfast, as a snack, or dessert—it’s versatile and delicious!
FAQ for Super Moist Double Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Absolutely! If you have frozen zucchini, thaw it and drain excess moisture before using. It’s best to press it in a clean kitchen towel to squeeze out as much water as possible for the best texture in your bread.
How Can I Make This Recipe Healthier?
You can substitute whole wheat flour for half of the all-purpose flour for added fiber. Additionally, reduce the sugar by ¼ cup or use honey or maple syrup as a natural sweetener, but remember these liquids will change the moisture content in the batter.
Can I Make This Bread Vegan?
Yes, you can! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit until gel-like) and replace the vegetable oil with applesauce for added moisture without the fat!
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap it well and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
