This Moist Chocolate Zucchini Bread is a sweet surprise! It blends rich chocolate flavor with veggies, making it a tasty treat that’s also a bit sneaky—who knew zucchini could be so delicious?
Trust me, it’s hard to eat just one slice of this yummy bread! I love serving it warm with a cup of tea. Plus, the zucchini keeps it super moist—perfect for any chocolate lover! 🍫
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly, but if you need a gluten-free option, try a 1:1 gluten-free flour blend. Just be sure it has xanthan gum to help with texture!
Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor. If you want extra decadence, try Dutch-processed cocoa, which gives a deeper, smoother taste.
Sugars: I use a mix of granulated sugar and brown sugar for moisture and flavor. If you’re cutting down on sugar, you can swap half of it with honey or maple syrup; just reduce the liquid in the recipe slightly.
Zucchini: Grated zucchini is crucial for moisture. You can use yellow squash or even carrot if zucchini isn’t available, but remember to squeeze out excess moisture to keep the bread from getting soggy.
Chocolate Chips: I love the richness added by chocolate chips. If you want to lighten it up a bit, feel free to skip them or use dark chocolate chips for a more intense flavor.
How Do I Make Sure My Zucchini Bread is Moist and Not Dense?
To achieve that perfect moist texture, follow these steps:
- Be sure to squeeze out excess moisture from the grated zucchini. Too much liquid can make the bread dense.
- Don’t overmix your batter. Mix until just combined—this keeps the bread from getting tough.
- Oven temperatures can vary, so check your bread a bit early to avoid overbaking. A toothpick should come out with a few moist crumbs.
Enjoy the process and remember, practice makes perfect!
Moist Chocolate Zucchini Bread
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup semisweet chocolate chips (optional)
- ½ cup chopped walnuts or pecans (optional)
Time Needed:
You’ll need about 15 minutes for prep time and 50-60 minutes for baking. Allow an additional 10 minutes for cooling in the pan before transferring to a wire rack. Total time is around 1 hour and 25 minutes before you can enjoy this delicious bread!
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick spray or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon until well combined. This will help uniform distribution of all the leavening agents.
3. Prepare Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together until the mixture is smooth and creamy.
4. Combine Wet Ingredients:
Add the vegetable oil and vanilla extract to the sugar-egg mixture and mix well until everything is nicely blended.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon just until combined. Be careful not to overmix; it’s okay if there are a few lumps.
6. Fold in Zucchini and Extras:
Gently fold in the grated zucchini, semisweet chocolate chips, and nuts (if you’re using them). This will add flavor, texture, and moisture to the bread!
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps to ensure even baking.
8. Bake the Bread:
Bake in the preheated oven for about 50-60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
9. Cool Down:
Once done, remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step helps improve the texture.
10. Slice and Enjoy!
Finally, slice your moist, chocolatey zucchini bread and dig in! It’s perfect for breakfast, snacks, or dessert—and it’s a great way to sneak in some veggies!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Gluten-Free Flour in This Recipe?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum to help with the bread’s structure and texture.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and place it in the refrigerator for up to a week, or freeze it for up to 3 months. Just remember to let it thaw in the fridge before enjoying!
What Can I Substitute for Vegetable Oil?
If you don’t have vegetable oil, you can use melted coconut oil, applesauce, or even plain yogurt as a healthier alternative. Just keep in mind that coconut oil might add a slight coconut flavor to the bread.
Can I Make This Recipe Vegan?
Yes! To make it vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons water for each egg), and use a plant-based oil. You can also substitute the sugars with coconut sugar or maple syrup. Enjoy your delicious vegan treat!
