This moist chocolate zucchini bread is simply a dream! Packed with rich chocolate flavor and hidden veggies, it’s a treat that feels indulgent yet sneaky healthy.
Trust me, no one will guess there’s zucchini in there. I always make extra loaves to share (or to eat myself—shh!). Bake it and enjoy it warm with a cup of tea!
Key Ingredients & Substitutions
Flour: All-purpose flour is the classic choice here. If you’re looking for a gluten-free option, try almond flour or a 1:1 gluten-free blend. Just remember, the texture might be slightly different.
Cocoa Powder: Use unsweetened cocoa powder for a bold chocolate flavor. If you prefer a milder taste, you could use Dutch-processed cocoa. Just know it might affect the color and richness.
Sugars: I love using a blend of granulated and brown sugar for depth of flavor. You can swap the sugars with coconut sugar or a sugar substitute, like stevia, for a lower-calorie option.
Zucchini: Grated zucchini is key for moisture—the grated texture blends right in. If you’re in a pinch, you could substitute with finely grated carrots or apple for a twist.
Sour Cream/Greek Yogurt: I like using sour cream for extra moisture. Greek yogurt works too and adds protein. If you’re dairy-free, you can try a plant-based yogurt.
How Do I Get My Zucchini Bread to be Extra Moist?
One of the best secrets to achieving moist zucchini bread is properly preparing the zucchini. After grating it, squeeze out any excess liquid using a clean kitchen towel or cheesecloth. This helps avoid overly soggy bread.
- Ensure you grate your zucchini finely for even distribution.
- Keep the eggs and ingredients at room temperature for better mixing.
- Don’t overmix once you combine the wet and dry ingredients—this can lead to a dense loaf.
Lastly, letting the bread cool in the pan for a bit helps keep that lovely moist texture. Enjoy baking!
Moist Chocolate Zucchini Bread Recipe
Ingredients List:
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:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or Greek yogurt (for added moisture)
Extras:
- 1 cup chocolate chips (semi-sweet or dark)
Time Needed:
This delightful chocolate zucchini bread takes about 15 minutes to prep and around 50-60 minutes to bake. Including cooling time, allow a total of about 1 hour and 30 minutes before you dive in and enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Use a whisk to blend everything thoroughly, ensuring there are no lumps. Set it aside for later.
3. Whip Up the Wet Ingredients:
In a large bowl, beat the eggs with the granulated sugar and brown sugar until your mixture is smooth and creamy. This might take a couple of minutes.
4. Add Oil and Flavor:
Pour in the vegetable oil and mix in the vanilla extract. Stir until everything is well combined and lovely.
5. Incorporate the Zucchini and Dairy:
Now it’s time to add your grated zucchini and the sour cream (or Greek yogurt). Stir gently until everything is evenly mixed.
6. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet mixture. Use a folding method rather than stirring, as this keeps your bread light and fluffy. Make sure it’s just combined—don’t overmix!
7. Add Chocolate Chips:
Fold in those delicious chocolate chips, which will add that irresistible melty goodness to every bite.
8. Pour and Smooth:
Transfer your thick batter to the prepared loaf pan, smoothing out the top with a spatula so it bakes evenly.
9. Bake to Perfection:
Pop the pan into your preheated oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with a few moist crumbs—this means it’s perfectly baked!
10. Cool and Slice:
Let the bread cool in the pan for about 15 minutes. After it’s cooled slightly, transfer it to a wire rack to cool completely. Once it’s fully cool, slice and enjoy your rich, moist chocolate zucchini bread!
Enjoy this delicious treat for breakfast, dessert, or a snack throughout the day! Happy baking!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini?
While zucchini adds moisture and texture, you can substitute it with finely grated carrots or unsweetened applesauce. Keep in mind that flavor and texture will vary slightly, but they can work as great alternatives!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser loaf. To maintain moisture and tenderness, consider using half whole wheat and half all-purpose flour.
How Should I Store Leftovers?
Store leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week or freeze for up to 3 months.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts or pecans make a great addition. Feel free to experiment with different types of chocolate chips or even dried fruits like raisins for added texture and flavor!
