This Moist Chocolate Zucchini Bread is a chocolate lover’s dream! It’s rich and tender, thanks to the hidden zucchini that keeps it lovely and soft.
Don’t worry, you won’t taste the veggies—I promise! It’s a great way to sneak in some greens. I like to enjoy a warm slice with a bit of butter. Yum!
Key Ingredients & Substitutions
Flour: All-purpose flour is great for this recipe. If you’re looking to make it gluten-free, try a 1:1 gluten-free flour blend. I’ve found some blends work just as well!
Cocoa Powder: Unsweetened cocoa powder gives the bread its rich chocolate flavor. If you run out, you can use Dutch-processed cocoa, which will also deepen the color and flavor.
Zucchini: Grated zucchini is the star here! You can also use yellow squash if that’s what you have on hand. Just remember to squeeze out excess moisture after grating for the best texture.
Sour Cream or Yogurt: These add moisture and richness. You can swap them for buttermilk or even a non-dairy yogurt for a lighter version.
Chocolate Chips: Adding chocolate chips is optional but delicious. You could mix in nuts (like walnuts) if you prefer a bit of crunch!
How Do I Ensure the Zucchini Bread is Moist and Tender?
The key to getting that perfect, moist texture lies in how you handle the zucchini and the mixing process. Here are some tips:
- Grate the zucchini finely and squeeze out any extra moisture with a clean kitchen towel. This helps prevent the bread from being too wet.
- Mix your wet and dry ingredients separately first. This ensures everything is evenly combined without overmixing the batter.
- Don’t overmix! Stir until just combined to keep the texture fluffy. A few lumps are totally okay.
- Check for doneness a few minutes early—ovens can vary, and you want it to be perfectly baked without being dry.
With these simple tips, you’ll have a delicious loaf every time! Enjoy your baking!
Moist Chocolate Zucchini Bread Recipe
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
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or Greek yogurt
Optional Add-ins:
- ½ cup chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 55-65 minutes of baking time. Plus, you’ll want to let the bread cool for at least 15 minutes before slicing. So plan for a little over an hour, and then you get to enjoy a delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×5 inch loaf pan or line it with parchment paper to make removing the bread easier later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This helps to combine everything evenly and ensures your bread rises well.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until they are well combined and a bit fluffy. Then, add in the vegetable oil and vanilla extract, mixing until smooth and blended.
4. Add the Zucchini and Sour Cream:
Stir in the grated zucchini and sour cream (or yogurt) until everything is just combined. This adds moisture and helps keep the bread soft.
5. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet ingredients, mixing gently until everything is just combined. Be careful not to overmix—it’s okay if there are a few lumps.
6. Add Chocolate Chips:
If you’re using chocolate chips, fold them into the batter now for an extra dose of chocolate goodness!
7. Pour into the Pan:
Pour the batter into your prepared loaf pan and spread it evenly. It’s going to smell amazing while it bakes!
8. Bake the Bread:
Put the loaf pan in the oven and bake for about 55-65 minutes. You can check for doneness by inserting a toothpick into the center—it should come out mostly clean, with just a few moist crumbs.
9. Cool and Enjoy:
Once done, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Then slice and enjoy your delightful, moist chocolate zucchini bread!
This bread is perfect for a snack, dessert, or even a special breakfast treat. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will add a nuttier flavor and some extra fiber. However, you might want to use a blend of half whole wheat and half all-purpose flour to keep the texture light and moist.
How Do I Store Leftover Chocolate Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap the bread tightly in plastic wrap and then aluminum foil and freeze it for up to 3 months. Just remember to thaw it in the fridge overnight before serving.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts, like walnuts or pecans, or even dried fruit for extra flavor. Just make sure to fold them in gently with the chocolate chips if using.
How Do I Know When the Bread is Done Baking?
Check for doneness by inserting a toothpick into the center of the loaf. It should come out mostly clean, with just a few moist crumbs attached. If it comes out with wet batter, it needs more time in the oven!
