This moist chocolate zucchini bread is a tasty treat that combines rich chocolate and hidden veggies! It’s soft, sweet, and perfect for snack time or breakfast.
Honestly, you won’t even taste the zucchini! It’s my secret weapon for making this bread extra moist. Enjoy it warm with a dollop of butter. Yum! 😋
Key Ingredients & Substitutions
Zucchini: This is the star ingredient that adds moisture. I recommend using medium-sized zucchini. If you’re not a fan of zucchini, you can substitute it with shredded carrots or applesauce for a similar effect.
Cocoa Powder: Unsweetened cocoa powder gives the bread its rich chocolate flavor. If you only have Dutch-process cocoa, feel free to use that instead; it’ll just alter the color slightly but still taste great!
Granulated & Brown Sugar: Using both kinds of sugar adds depth of flavor. You could use coconut sugar for a healthier twist. Just keep in mind that it might change the texture a bit.
Vegetable Oil: I love using vegetable oil for this recipe. You can also use melted coconut oil for a different flavor, or even apple sauce to lower the fat content.
How Do I Get the Perfect Texture in My Bread?
Getting the right texture involves a few simple steps. Start by making sure you squeeze out excess moisture from the grated zucchini. This helps prevent the bread from becoming soggy.
- Mix the dry ingredients separately from the wet ones to ensure an even distribution.
- Don’t overmix when combining wet and dry ingredients; stir gently until just combined for a lighter texture.
- When folding in zucchini and any optional ingredients, be delicate. This keeps the batter airy.
This loaf is so moist and chocolaty that you won’t believe it’s made with veggies. Happy baking!
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Sugars and Eggs:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
Wet Ingredients:
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Add-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini; squeeze out excess moisture)
- 3/4 cup semi-sweet chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 50-60 minutes of baking time. After baking, allow 15 minutes for cooling in the pan before transferring it to a wire rack to cool completely.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating 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 large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Mixing these dry ingredients ensures everything is evenly distributed. Set this bowl aside.
3. Whisk the Wet Mixtures:
In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until everything is combined and smooth. This mixture will give your bread a lovely sweetness!
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix! The batter is supposed to be a little lumpy.
5. Add the Zucchini and Optional Mix-ins:
Now it’s time to fold in the grated zucchini. If you like, you can also add chocolate chips and nuts at this stage. Gently fold everything together to keep the batter light and fluffy.
6. Pour the Batter and Smooth It Out:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. This helps to create an even bake.
7. Bake Your Bread:
Pop your loaf pan into the preheated oven and bake for 50-60 minutes. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs attached.
8. Cool and Slice:
Once baked, take the bread out of the oven and let it cool in the pan for 15 minutes. Then turn it out onto a wire rack to cool completely before slicing.
9. Serve and Enjoy:
Once cool, slice your delicious chocolate zucchini bread and enjoy! Wrap any leftovers tightly and store them at room temperature for up to 3 days or in the refrigerator for longer freshness.
Enjoy your moist, chocolaty zucchini bread! Happy baking!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that the texture may be denser. You might want to use a mix of both for the best results!
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, you can use a gluten-free 1:1 baking flour blend. Ensure that all other ingredients, including baking powder and cocoa, are also certified gluten-free to avoid any cross-contamination.
What Should I Do If My Zucchini is Very Watery?
Good question! If your zucchini seems watery, it’s best to squeeze the grated zucchini in a clean kitchen towel or paper towel to remove as much moisture as possible before adding it to the batter. This will help keep your bread from getting soggy.
Can I Freeze Leftover Bread?
Absolutely! To freeze, wrap the cooled bread tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will stay fresh for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again!
Feel free to reach out if you have more questions. Happy baking!
