This double chocolate zucchini bread is a treat! It’s super moist and packed with rich chocolate flavor, plus you’ll get some sneaky veggies in there—shh, don’t tell the kids!
When I make this, I always find myself munching on the warm slices right out of the oven. The smell is so tempting! 🍞 Just top it with a little butter, and you’re in for a real chocolatey delight!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you’re looking for a healthier option, you can swap half of it with whole wheat flour for added fiber.
Cocoa powder: Unsweetened cocoa adds rich chocolate flavor. If you want a lighter version, you can use carob powder, just note it has a different taste.
Vegetable oil: While I prefer vegetable oil for moisture, you can use melted coconut oil or applesauce for a healthier twist. Applesauce will reduce fat and add more moisture.
Zucchini: Grated zucchini keeps the bread moist. If you’re out of zucchini, finely grated carrots can work, but they’ll give a different flavor and texture.
Semi-sweet chocolate chips: I love using semi-sweet chips for that perfect balance of sweetness. Feel free to substitute with dark chocolate chips for a more intense chocolate hit!
How Can I Ensure My Zucchini Bread is Super Moist?
To achieve that coveted moist texture, squeezing out excess moisture from the grated zucchini is key. It may seem counterintuitive, but too much moisture can make your bread soggy, not moist!
- Grate your zucchini and place it in a clean kitchen towel. Twist the towel to wring out as much moisture as you can.
- Also, be careful not to over-mix the batter. Mixing just until the dry ingredients are combined keeps the bread light and airy.
- Baking it to the right doneness is crucial. Check with a toothpick; it should come out with a few moist crumbs, not wet batter.
These tips will help you create a deliciously moist double chocolate zucchini bread every time. Happy baking!
Super Moist Double Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry 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
- 1/4 teaspoon cinnamon (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 3/4 cup semisweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delicious chocolate zucchini bread will take about 15-20 minutes to prepare and 55-65 minutes to bake. After that, give it some time to cool for about 10 minutes in the pan, then let it cool completely before slicing. In total, you’ll be enjoying this fantastic bread in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). While it’s warming up, grab a 9×5-inch loaf pan and grease it with butter or cooking spray. Then, lightly flour the inside to prevent sticking. This is a crucial step for that perfect loaf!
2. Mix the Dry Ingredients:
In a medium bowl, take your all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if you’re using it). Whisk them all together until combined. This helps the dry ingredients blend evenly and ensures your bread rises nicely.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil together until smooth. Next, add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract. Your mixture should be rich and creamy!
4. Bring it All Together:
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over-mix—this will keep your bread fluffy! Then, gently fold in the grated zucchini and chocolate chips. The zucchini will keep it moist, and who doesn’t love extra chocolate?
5. Bake the Zucchini Bread:
Pour the batter into your prepared loaf pan and spread it out evenly. If you’re a chocolate lover, sprinkle some extra chocolate chips on top for an extra treat. Pop it into the oven and bake for about 55-65 minutes. To check for doneness, insert a toothpick in the center—it should come out with a few moist crumbs, but not wet batter.
6. Cool and Slice:
Once it’s done baking, let it cool in the pan for about 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely. This step is so tempting, but waiting will help maintain the bread’s perfect texture!
Now you’re ready to slice and enjoy your fabulous, moist double chocolate zucchini bread. It’s perfect for breakfast, a snack, or dessert! Enjoy!
FAQ for Super Moist Double Chocolate Zucchini Bread
Can I Use Unsweetened Applesauce Instead of Oil?
Yes, you can substitute unsweetened applesauce for the vegetable oil! This will reduce the fat content and add moisture. Use an equal amount, so 1/2 cup of applesauce in place of the oil.
What if I Don’t Have Zucchini on Hand?
If you don’t have zucchini, you can use grated carrots as a substitute. They’ll add a different flavor but still keep the bread moist. Just make sure to grate them finely and, if needed, squeeze out some moisture like you would with zucchini.
How to Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap the bread in plastic wrap and foil and freeze it for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Add Nuts or Other Mix-ins?
Absolutely! Feel free to add chopped walnuts or pecans for extra crunch. You can also mix in white chocolate chips or dried fruits for a different flavor profile. Just keep the total amount of mix-ins to about 1 cup to ensure the bread bakes evenly.
