This moist chocolate zucchini bread is a tasty treat that’s perfect for breakfast or dessert. It’s packed with chocolatey goodness and sneaky veggies to keep it rich yet healthy!
The best part? You won’t even taste the zucchini! I love how quick it is to whip this up—just mix, bake, and enjoy a slice (or two!). Who knew veggies could be so delicious? 🍫🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our bread. If you’re looking for a gluten-free option, you could use a 1:1 gluten-free flour blend, which works quite well in baked goods.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. If you’re short on cocoa, carob powder can work as a substitute, though it’ll impart a different taste.
Zucchini: Fresh zucchini is a must! If you don’t have any, shredded carrots can add moisture too, but the flavor will be different. Always pat it dry to avoid excess moisture!
Sour Cream/Greek Yogurt: I like using Greek yogurt for its tanginess and protein. If looking for a dairy-free option, use coconut yogurt or an equal amount of a non-dairy substitute.
Chocolate Chips: Mini chocolate chips melt nicely and give sweetness. You can swap them for nuts or dried fruit if you prefer less chocolate.
How Do I Get My Zucchini Bread Nice and Moist?
Achieving a moist zucchini bread requires a few careful steps! First, ensure your zucchini is grated finely for better incorporation into the batter. Then, be cautious not to squeeze out too much moisture from the zucchini, as this is key to keeping it moist.
- Use fresh, crisp zucchini and weigh it out to avoid too much or too little.
- Mix the wet and dry ingredients gently. Overmixing can make the bread dense.
- Keep an eye on the baking time. Every oven is different, so start checking at the 50-minute mark!
Allow the bread to cool in the pan briefly for best texture before transferring it to a wire rack. Happy baking! 🍞
How to Make Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or Greek yogurt
- ½ cup mini chocolate chips or chopped dark chocolate (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time. After baking, let it cool for about 10-15 minutes in the pan, then transfer it to a wire rack to cool completely. In total, you can expect to spend about 1 hour and 30 minutes from start to finish, then it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5 inch loaf pan, or line it with parchment paper to make it easy to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This step is important because it helps ensure that the leavening agents are evenly distributed throughout the bread. Set the dry mixture aside for now.
3. Combine the Wet Ingredients:
In a large bowl, mix the melted butter and granulated sugar together until combined. This should take just a minute. Next, add the eggs—one at a time—beating well after each addition. Don’t forget to stir in the vanilla extract at this point too!
4. Add Zucchini and Sour Cream:
Now it’s time to incorporate the grated zucchini and sour cream (or Greek yogurt) into the wet mixture. Mix these in until everything is well combined. The zucchini adds moisture, which keeps your bread soft and delicious!
5. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet mixture. This is where you want to be careful. Fold until just combined—overmixing can lead to a dense bread. If you’re adding chocolate chips or chunks, this is the time to fold them in as well!
6. Pour and Bake:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean (a few moist crumbs are okay!).
7. Cool and Serve:
Once baked, remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Carefully transfer it to a wire rack to cool completely before slicing. Enjoy your moist chocolate zucchini bread plain or with a little butter or cream cheese spread on top!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour! It may make the bread a bit denser, so consider using half whole wheat and half all-purpose flour for a lighter texture while still getting some of that whole grain goodness.
What Happens If I Don’t Squeeze the Zucchini?
Not squeezing out excess moisture from the zucchini can lead to a wetter batter, resulting in a denser bread. For best results, grate the zucchini and then lightly press it with paper towels to remove some moisture before adding it to the mix.
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based butter or oil. You can also replace sour cream with a non-dairy yogurt.
How Should I Store Leftovers?
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices in plastic wrap and freeze them for up to 3 months. Just thaw and warm them up when you’re ready to enjoy!
