This moist chocolate zucchini bread is a delicious treat that sneaks in some veggies! With rich chocolate flavor and a soft texture, it’s perfect for snack time or dessert.
Trust me, no one will guess there’s zucchini hiding in there! I love serving it with a cup of coffee—it’s like a warm hug in loaf form! ☕🍞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I find that it works well without compromising too much on texture.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. If you want a healthier alternative, use raw cacao powder. Just be mindful it can be a bit more bitter.
Granulated & Brown Sugar: Together, they balance sweetness and moisture. If you’re aiming for lower sugar, consider using coconut sugar or a sugar substitute, but the taste may vary.
Vegetable Oil: This keeps the bread moist. You can also use melted butter or applesauce for a lighter option. If you’re looking for flavor, try using coconut oil.
Zucchini: The star of the show! Make sure to remove excess moisture by squeezing the grated zucchini in a clean kitchen towel. You can also use carrots or even pureed pumpkin if zucchini isn’t available.
Sour Cream or Greek Yogurt: This adds moisture and richness. If you’re dairy-free, use a plant-based yogurt. It works just as well!
How Do I Make Sure My Zucchini Bread is Moist?
To prevent your zucchini bread from turning out dry, focus on two key steps: moisture retention and baking time. Here’s how:
- Remove excess moisture: Grate the zucchini and squeeze out any extra liquid using a clean kitchen towel. This keeps your bread from becoming too soggy.
- Don’t overmix: When combining wet and dry ingredients, fold gently. Overmixing can lead to tough bread.
- Baking time: Start checking for doneness at 55 minutes. Every oven is different, so a toothpick should come out clean or with moist crumbs, not wet batter.
Let the bread cool properly in the pan, as this allows it to finish baking and sets its structure. Enjoy your baking!
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
- 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 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup sour cream or Greek yogurt
- 3/4 cup semi-sweet chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus 55 to 65 minutes for baking. Don’t forget to allow another 15 minutes for the bread to cool in the pan before transferring it to a wire rack. So, in total, you’re looking at around 90 minutes from start to finish—including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This allows your oven to reach the right temperature for baking, ensuring your bread comes out perfectly cooked. Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Mixing these ingredients well ensures an even distribution, which is key for a consistent bake.
3. Prepare Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture is smooth and slightly fluffy. This should take about 2 minutes. Add in the vegetable oil and vanilla extract, mixing well to combine.
4. Add Zucchini and Sour Cream:
Stir in the grated zucchini and the sour cream (or Greek yogurt) until everything is well incorporated. This adds moisture and a nice texture to the bread.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to fold gently until just combined. Be careful not to overmix, as this can lead to a tough bread.
6. Incorporate Chocolate Chips:
If you’re using chocolate chips, fold them into the batter now. They will add an extra layer of chocolatey goodness!
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This will help it bake evenly.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 55 to 65 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.
9. Cool Down:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
10. Slice and Serve:
Once cooled, slice your delicious chocolate zucchini bread and enjoy this rich, moist delight as a snack or dessert. Perfect with a cup of coffee or tea!
FAQ for Moist Chocolate Zucchini Bread
Can I Use a Different Type of Flour?
Yes! While all-purpose flour works best for this recipe, you can substitute it with a gluten-free flour blend or whole wheat flour. Just keep in mind that whole wheat flour may yield a denser texture.
How Do I Properly 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 it tightly in plastic wrap and freeze it for up to 3 months. Just make sure to let it thaw at room temperature before serving.
What Can I Replace the Eggs With for a Vegan Option?
If you’re looking for a vegan alternative, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help keep the bread moist!
Can I Omit the Chocolate Chips?
Absolutely! If you want a lighter option, feel free to skip the chocolate chips. The bread will still be deliciously chocolatey from the cocoa powder and zucchini!
