This moist chocolate zucchini bread is a tasty treat that sneaks in some veggies! It’s rich, soft, and perfect for any chocolate lover looking to enjoy something sweet.
Trust me, no one will guess there’s zucchini in it—unless you tell them! I love having a slice with my morning coffee. It’s the best way to start the day! ☕🍞
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! It adds moisture without a strong flavor. If zucchini isn’t available, you could use finely grated carrots or even applesauce for a sweet twist.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate taste. If you want a less intense flavor, try using Dutch-process cocoa instead, or use half the amount of cocoa powder and add a bit of chocolate syrup.
Sour Cream or Yogurt: This adds moisture and richness. If you’re looking for dairy-free options, use almond or coconut yogurt. But regular yogurt works just as well if that’s what you have.
Oils: I prefer vegetable oil for its neutral taste, but you can also use melted coconut oil or applesauce for a healthier fat substitute.
Chocolate Chips: While optional, I love adding mini chocolate chips for extra sweetness. If you want to cut down on sugar, you might leave them out or use dark chocolate chips.
How Do I Ensure My Zucchini Bread Comes Out Moist?
To keep your chocolate zucchini bread moist, it’s important to follow the right preparation steps. Here are some tips:
- Grate Zucchini: Grate the zucchini and then squeeze out some excess moisture with a clean towel. This will prevent your bread from being too soggy.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can make the bread dense instead of light.
- Check for Doneness: Keep an eye on the baking time. A toothpick should come out with a few moist crumbs but not wet batter.
These simple steps can make all the difference for a deliciously moist result! Enjoy your baking adventure!
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
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
- 1 cup mini chocolate chips (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread will take you about 15 minutes to prep and around 50 to 60 minutes to bake. After that, you’ll want to let it cool for a little while before slicing in. So overall, plan for about 1 hour and 15 minutes before you can enjoy a 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 and flour a 9×5-inch loaf pan or line it with some parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon if you’re using it. This will help evenly distribute all the dry ingredients.
3. Combine Sugars and Oil:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until everything is well mixed and nice and smooth.
4. Add Eggs and Vanilla:
Now, add the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract. This adds a lovely flavor to your bread.
5. Stir in Zucchini and Sour Cream:
Mix in the grated zucchini and sour cream (or yogurt) until everything is nicely blended together. This is where the moisture comes from!
6. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix! We want the bread light and airy.
7. Add Chocolate Chips:
If you’re using mini chocolate chips, fold them gently into the batter. Get ready for a chocolatey surprise in every bite!
8. Pour into Loaf Pan:
Pour your batter into the prepared loaf pan and spread it evenly.
9. Bake the Bread:
Pop the loaf pan into the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
10. Cooling Time:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
11. Serve and Enjoy:
Slice up your moist chocolate zucchini bread and serve it warm or at room temperature. Enjoy this delightful treat with a cup of coffee or tea!
FAQ for Moist Chocolate Zucchini Bread
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, you can use grated carrots or even applesauce as a substitute. Just make sure to keep the moisture level similar to ensure the bread stays moist.
How Should I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To enjoy, thaw at room temperature or warm it in the oven.
Can I Use Whole Wheat Flour Instead?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. For a better texture, try using half whole wheat and half all-purpose flour.
What Can I Serve with This Bread?
This chocolate zucchini bread is delicious on its own, but you can also serve it with a spread of cream cheese, butter, or even a scoop of vanilla ice cream for an extra treat!
