This moist chocolate zucchini bread is a delicious treat that secretly uses grated zucchini. It’s rich, chocolaty, and super soft—definitely a win for dessert or snack time!
Trust me, no one will guess there’s healthy zucchini in there! I love enjoying it warm with a cup of tea after a long day. You might want to hide some from your family, though! 😊
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and health benefits without changing the flavor. If you’re out of zucchini, you can substitute with applesauce, but it will give a slightly different texture.
Flour: All-purpose flour is the base, but you can use whole wheat flour for added nutrition. If gluten-free is your goal, a gluten-free baking blend will work, too.
Cocoa Powder: Unsweetened cocoa powder is key for chocolate flavor. If you have dark cocoa, it can give a richer taste. Be sure to adjust sugar levels if using sweetened cocoa powder.
Oil: Vegetable oil keeps the bread moist. Coconut oil is a great alternative if you want a hint of coconut flavor. You can also use apple sauce for a lower-fat option.
Sour Cream/Yogurt: I love using sour cream for a creamy texture, but Greek yogurt is a perfect substitute for lighter results. It also adds protein!
How Do I Keep My Zucchini Bread Moist?
To ensure your chocolate zucchini bread stays moist, start with proper zucchini prep. Grate zucchini and squeeze out excess moisture—this prevents the bread from getting soggy. Also, avoid overmixing once you add the dry ingredients. This keeps the bread tender.
- Check for doneness by inserting a toothpick in the center—moist crumbs are perfect, but wet batter means it needs more time.
- Let it cool in the pan for a bit before transferring to a cooling rack. This helps maintain moisture.
- If you find it too dry, you can wrap it in plastic wrap after cooling to lock in moisture.
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1 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, squeezed to remove excess moisture)
- ½ cup sour cream or plain Greek yogurt
Optional:
- ½ cup mini chocolate chips
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 50-60 minutes to bake. Make sure to let it cool for a bit before serving, which could take another 15 minutes. In total, set aside about 1 hour and 30 minutes to enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease or line a 9×5 inch loaf pan with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This ensures your leavening agents work evenly throughout the bread.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs with both sugars until the mixture feels smooth and a little fluffy. This helps to incorporate air for a lighter texture.
4. Add Oil and Flavor:
Next, stir in the vegetable oil and vanilla extract, mixing until everything is well combined. Then, fold in the grated zucchini and sour cream until everything is perfectly mixed.
5. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can make the bread tough.
6. Add Chocolate Chips:
If you’d like to add a little extra sweetness, fold in the mini chocolate chips now.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
8. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. If you want, dust the top with powdered sugar just before serving. Enjoy your delicious and moist chocolate zucchini bread!
FAQ for Moist Chocolate Zucchini Bread
Can I Substitute the Zucchini with Another Vegetable?
While zucchini is the star of this recipe, you can try using grated carrots as a substitute. The flavor will differ slightly, but it will still yield a moist bread!
How Do I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for up to 3 months!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour; however, you might want to start with 1 ½ cups and gradually add more if needed. This will give the bread a heartier texture.
Is It Necessary to Squeeze Out the Zucchini’s Moisture?
Yes! Squeezing out the excess moisture is crucial to prevent the bread from becoming soggy. After grating the zucchini, use a clean kitchen towel or cheesecloth to remove as much water as possible before adding it to the batter.
