This Moist Chocolate Zucchini Bread is a delicious way to sneak in some veggies! It’s rich, chocolatey, and super soft—perfect for breakfast or a sweet treat.
Honestly, who knew zucchini could be so tasty? I love serving it warm, maybe with a bit of butter, and it always disappears fast! It’s simple to make and a great way to use up extra zucchini.
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread, giving it structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you like it sweeter, you can use Dutch-processed cocoa, but this might slightly change the acidity.
Oils: Vegetable oil keeps the bread moist. You can use melted coconut oil for a subtle coconut flavor or even apple sauce for a lighter option if you’re watching your fat intake.
Zucchini: Fresh zucchini is key, but if you’re short on it, you can substitute with grated carrots for a different twist. Just make sure to squeeze out any excess moisture!
Sour Cream/Greek Yogurt: Both keep it rich and moist. You could replace them with buttermilk or a dairy-free yogurt if you prefer a dairy-free option.
How Do I Keep My Zucchini Bread Moist?
Keeping zucchini bread moist is about balancing the ingredients and baking time. Here’s how to get it just right:
- Make sure to squeeze the grated zucchini to remove excess moisture, but don’t dry it out completely—some moisture helps keep the bread soft.
- Don’t overmix the batter; mix until just combined to avoid a dense texture.
- Keep an eye on the baking time! Bake until a toothpick has a few moist crumbs, not dry ones.
- Allow the bread to cool in the pan briefly before moving it to a rack—this helps it retain its moisture.
Following these tips will help ensure your chocolate zucchini bread turns out perfectly moist every time! Enjoy baking!
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup sour cream or Greek yogurt
- Optional Mix-ins:
- ¾ cup mini chocolate chips
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This lovely bread takes about 15 minutes to prepare and 55 to 65 minutes to bake. Make sure to allow time for cooling before slicing. Overall, you can expect to spend a little over an hour and a half to enjoy your delicious creation!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking. This will help when it comes time to remove your wonderful bread!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This ensures all the dry ingredients are evenly distributed, which is important for a consistent texture. Once mixed, set this bowl aside.
3. Cream the Sugars and Eggs:
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Using a whisk or electric mixer, beat this mixture until it is smooth and creamy—you’ll want it to be light in color as air gets whipped in!
4. Add Flavor and Moisture:
Next, stir in the vanilla extract and vegetable oil (or melted coconut oil). Mix well to ensure everything is nicely combined. Then fold in the grated zucchini and sour cream (or Greek yogurt) until blended. This is where the magic happens—you’ll see the batter coming together!
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture to the wet ingredients. Gently fold together using a spatula until just combined. Be careful not to overmix—this is key to keeping your bread tender and moist!
6. Optional Add-ins:
If you’re feeling a little extra, now’s the time to fold in the mini chocolate chips and/or chopped nuts. These add an amazing texture and boost that chocolate flavor!
7. Bake:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula if needed. Pop it in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not completely dry, please!).
8. Cool:
Once baking is done, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing into this chocolaty goodness!
9. Enjoy!
Slice, serve, and enjoy your moist, chocolatey, zucchini-packed bread! It’s perfect for breakfast, snacking, or even dessert. Happy baking!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that this may make the bread a bit denser.
How Do I Store Leftover Zucchini Bread?
To store leftovers, wrap the cooled bread in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Just remember to slice it before freezing for easy defrosting!
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the sour cream with a dairy-free yogurt or mix equal parts of almond milk with a bit of lemon juice as a quick buttermilk replacement. Just ensure the chocolate chips are also dairy-free if using them.
What Can I Substitute for Eggs?
If you need an egg replacement, you can use 1/4 cup of unsweetened applesauce, mashed banana, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg in the recipe.
Feel free to ask more questions as you prepare your chocolate zucchini bread! Happy baking!
