This moist chocolate zucchini bread is a tasty way to enjoy veggies! It combines rich cocoa and finely grated zucchini for a delicious treat that’s oh-so-soft.
I love how chocolatey it is, and you can hardly tell there’s zucchini in it! Perfect for breakfast or a snack—just grab a slice and enjoy with a smile. 😊
Key Ingredients & Substitutions
Zucchini: The star of this recipe! Finely grated zucchini keeps the bread moist without changing the taste. If you don’t have zucchini, grated carrots could work as an alternative, though the flavor will differ slightly.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor. You can use Dutch-processed cocoa for a richer taste, but it’s fine to stick with regular unsweetened if that’s what you have.
Sour Cream: This helps keep the bread dense and moist. If you’re looking for a healthier option, Greek yogurt is a great substitute. It’ll add protein, too!
Chocolate Chips: They add extra chocolatey goodness! You can use dark, semi-sweet, or even white chocolate chips. If you want it less sweet, reduce the amount or skip them entirely.
How Do I Make Sure My Zucchini Bread is Perfectly Moist?
Controlling moisture is key in this recipe. Here are some tips for success:
- Make sure to properly grate the zucchini and remove excess water. You can use a clean kitchen towel to squeeze out liquid if it’s too wet.
- Avoid overmixing the batter. This can lead to dense bread; mix just until the dry ingredients are incorporated.
- Check the bread around the 50-minute mark. Ovens vary, so it might bake faster. The toothpick should have a few moist crumbs, not wet batter.
Following these tips will help you achieve a delightfully moist chocolate zucchini bread every time! Enjoy baking! 🍞
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or plain yogurt
- ½ cup chocolate chips or chunks (optional)
How Much Time Will You Need?
This delightful chocolate zucchini bread will take about 15 minutes to prep and around 55–65 minutes to bake. Make sure to let it cool for about 15 minutes in the pan before transferring it to a wire rack. So overall, you’re looking at about 1 hour and 30 minutes from start to enjoying a delicious slice!
Step-by-Step Instructions:
1. Preheat the Oven
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 to make removing the bread easier later on.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This helps to make sure everything is evenly distributed throughout the batter.
3. Combine the Wet Ingredients
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is smooth and well combined. You can use a hand mixer or just a whisk and some elbow grease! Then add the vegetable oil and vanilla extract, stirring until mixed in.
4. Add Zucchini and Sour Cream
Mix in the finely grated zucchini and sour cream (or yogurt) until they are fully combined with the wet mixture. This will help keep your bread moist and tender.
5. Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture. Be careful to mix gently—just until everything is combined. Overmixing can lead to a dense bread, and we want it light and fluffy!
6. Fold in Chocolate Chips
If you’re using chocolate chips, gently fold them into the batter now. This adds an extra layer of chocolatey goodness to your bread!
7. Pour and Smooth
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake to Perfection
Put your bread in the preheated oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter!).
9. Cool Down
Once it’s baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps keep the bottom of the bread from getting soggy.
10. Slice and Enjoy!
After your zucchini bread has cooled, slice it up and serve! Enjoy your moist, chocolatey creation as a delightful breakfast, snack, or dessert!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the bread may turn out a bit denser. You might consider using half whole wheat and half all-purpose for a lighter texture.
What’s the Best Way to Grate Zucchini?
The easiest way is to use a box grater or a food processor with a grating attachment. Just wash the zucchini, trim off the ends, and grate it. You don’t need to peel it—keep that nutritious skin on!
How Do I Store Leftover Zucchini Bread?
Store leftovers 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 to enjoy later!
Can I Add Nuts or Dried Fruits?
Absolutely! Chopped nuts like walnuts or pecans, or dried fruits like raisins or cranberries can be great additions. Just fold them in with the chocolate chips if you’re using them!
