This Super Moist Double Chocolate Zucchini Bread is a chocolate lover’s dream! Packed with rich cocoa and hidden veggies, it’s both yummy and sneaky healthy.🍫
I joke that the zucchini just wants a chocolate party! I love enjoying a slice for breakfast or as a treat—every bite is like a hug for your taste buds! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the bread. If you want to go gluten-free, you can substitute it with a 1:1 gluten-free flour blend.
Cocoa Powder: Unsweetened cocoa is essential for that chocolatey flavor. If you want a milder taste, you can use Dutch-processed cocoa instead.
Zucchini: Use freshly grated zucchini to keep it moist. If zucchini isn’t available, you can swap it with grated carrots or even applesauce for a unique twist!
Sour Cream/Greek Yogurt: This adds moisture. If you’re looking for a dairy-free option, try using coconut yogurt or a non-dairy sour cream substitute.
Butter: Unsalted butter is best to control the salt level. If you’re short on butter, coconut oil works well too!
How Can I Make Sure My Zucchini Bread is Moist?
Keeping your zucchini bread moist is all about the preparation of the zucchini. First, be sure to remove excess moisture from the zucchini. You can do this by grating it and then placing it in a clean kitchen towel to squeeze out some liquid. This keeps your bread from becoming too soggy.
Also, don’t overmix the batter after adding the dry ingredients. Just mix until everything is combined for the best texture. Lastly, keep an eye on the baking time! Over-baking can dry out your bread. It’s done when a toothpick comes out with a few moist crumbs.
Super Moist Double Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt
For the Chocolate:
- 1 cup semisweet chocolate chips (divided)
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prep and 55-65 minutes to bake, plus cooling time. Overall, you’ll want to budget about 1 hour and 30 minutes, including cooling time before slicing. It’s worth every minute!
Step-by-Step Instructions:
1. Prepare the Oven and Loaf Pan:
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×5-inch loaf pan with butter or non-stick spray. This will help your bread slide out easily once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This ensures all the dry ingredients are well combined and ready for the next step.
3. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter along with the granulated sugar and brown sugar using a mixer until it’s light and fluffy. This will take about 2-3 minutes. It’s important to mix enough to get some air into the batter!
4. Add the Eggs and Vanilla:
Crack in the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract. Your batter should be looking shiny and smooth by now.
5. Incorporate the Zucchini and Sour Cream:
Add the grated zucchini and sour cream (or Greek yogurt) to the mixture. Stir until everything is combined. You’ll notice the batter is very moist—that’s a good thing!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet mixture. Mix just until everything is incorporated—don’t overmix! This will help keep your bread tender.
7. Fold in Chocolate Chips:
Gently fold in 3/4 cup of the chocolate chips with a spatula, making sure they’re evenly distributed throughout the batter.
8. Pour into Loaf Pan:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips on top for extra chocolatey goodness.
9. Bake to Perfection:
Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can dry out your bread!
10. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing. This helps it set up nicely.
11. Serve and Enjoy:
Now it’s time to slice and enjoy your super moist, double chocolate zucchini bread! It pairs perfectly with a cup of coffee or tea for a delightful treat any time of the day. Yum!
FAQ for Super Moist Double Chocolate Zucchini Bread
Can I Use Frozen Zucchini?
Yes! If you’re using frozen zucchini, make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help maintain the bread’s moisture and texture.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week or freeze slices for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing!
Can I Substitute the Butter with Oil?
Absolutely! You can substitute the unsalted butter with an equal amount of vegetable oil or melted coconut oil. This will keep the bread moist and delicious while giving it a slightly different flavor profile.
What If I Don’t Have Cocoa Powder?
If you’re out of cocoa powder, you can make a simpler version of the zucchini bread by omitting the cocoa altogether. Just replace it with an additional 1/4 cup of flour, and you’ll still enjoy a delightful zucchini bread, albeit without the chocolate flavor!
