This moist chocolate zucchini bread is a chocolate lover’s dream! It combines rich cocoa and grated zucchini, making it soft and delicious. Plus, you get a sneaky serving of veggies in every bite!
I love making this for afternoon snacks or even breakfast. It always disappears quickly, and honestly, who doesn’t enjoy a sweet treat that’s a little healthier? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This provides the structure of the bread. If you want a healthier option, try using whole wheat flour. It may change the texture slightly, but it works well.
Cocoa Powder: Unsweetened cocoa powder is essential for that chocolatey flavor. Dutch-processed cocoa can be used for a richer taste, but make sure to adjust baking soda if you do.
Butter: Unsalted butter keeps the bread’s flavor balanced. You can substitute it with vegetable oil or coconut oil for a dairy-free version, but the texture will be a bit different.
Zucchini: Fresh zucchini adds moisture. If you’re in a pinch, you can also use grated carrots or applesauce, but you’ll lose that zucchini flavor.
Sour Cream/Yogurt: This keeps the bread moist and adds a slight tang. You can use buttermilk or a non-dairy yogurt if you’re looking for a substitute.
How Do You Ensure Your Zucchini Bread is Moist?
The key to moist chocolate zucchini bread is how you prepare the zucchini. Make sure to grate it finely and squeeze out excess moisture using a clean towel or cheesecloth. This prevents the bread from becoming soggy.
- Grate the zucchini with a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel, gather the ends, and twist to squeeze out as much water as possible.
- This step is crucial for a perfectly moist yet not wet loaf!
Mix gently to combine all ingredients, as overmixing can lead to a denser loaf. Trust me; being gentle pays off for that light texture!
How to Make 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
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup sour cream or plain yogurt
- 1/2 cup semi-sweet chocolate chips (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread takes about 15 minutes to prepare and 50 to 60 minutes to bake. With a total time of about 1 hour and 15 minutes, you’ll have a wonderful treat ready that stays moist for several days!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). This ensures even baking. While it’s heating, grease and flour a 9×5-inch loaf pan or line it 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, and salt. Make sure there are no lumps in the cocoa, and then set this bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, take your softened butter and sugar. Cream them together with a hand mixer or a whisk until the mixture is light and fluffy. It should look a bit pale and airy.
4. Add Eggs and Vanilla:
Mix in the eggs one at a time, beating well after each addition. After that, stir in the vanilla extract until everything is well-combined.
5. Combine with Zucchini and Sour Cream:
Gently stir in the grated zucchini and sour cream to the mixture. Be careful not to overmix; just blend until it’s all incorporated.
6. Combine Wet and Dry Ingredients:
Take your dry ingredient mixture and gradually add it to the wet mixture. Use a spatula to fold everything together gently until just combined. Overmixing can lead to a denser bread!
7. Add Chocolate Chips:
If you’re using chocolate chips, fold them into the batter now. This adds extra chocolate goodness!
8. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it evenly. Pop it in the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Slice and enjoy your delicious, moist chocolate zucchini bread!
This bread stays delightful for several days when stored in an airtight container at room temperature. Perfect for breakfast, snacks, or dessert! Enjoy! 😊
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! Keep in mind that it may change the texture slightly, making it denser but adding more fiber.
What If I Don’t Have Zucchini on Hand?
No worries! If you don’t have zucchini, you can use grated carrots or even applesauce as a substitute to add moisture. Just be aware that the flavor will change a bit.
How Should I Store Leftovers?
Store any leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic and freeze it for up to 3 months!
Can I Make This Recipe Vegan?
Absolutely! You can make this bread vegan by replacing the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and using a plant-based butter or oil. Use non-dairy yogurt to replace the sour cream as well!
