This yummy double chocolate zucchini bread is perfect for chocolate lovers! It’s super moist and includes shredded zucchini for a sneaky vegetable boost. Yum!
I love how you can’t even taste the zucchini. It feels like a treat, but I know I’m eating some veggies too. Enjoy it warm with butter for an extra special touch! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, try using almond flour or a gluten-free baking blend, but keep in mind it might change the texture a bit.
Cocoa Powder: Unsweetened cocoa gives depth to the chocolate flavor. If you’re out of cocoa, consider using Dutch-processed cocoa, which will give you a smoother flavor. You can also use carob powder as a substitute for a different taste, though the outcome will vary.
Unsalted Butter: Butter keeps the bread moist and adds richness. If you’d like a lighter version, you can substitute half the butter with unsweetened applesauce. This change can still maintain moisture while cutting down on fat.
Chocolate Chips: Go for semisweet or dark chocolate chips to enhance the chocolatey goodness. If you prefer less sweetness, opt for bittersweet chocolate chips or even chopped dark chocolate. You can use carob chips for a unique alternative.
How Do I Get My Zucchini Bread to be Moist and Delicious?
Moisture is key in this recipe! The secret lies in using freshly shredded zucchini. Here’s how to get it right:
- Start with medium-sized zucchini. They have the perfect amount of moisture.
- Grate it using the large holes of a box grater. No need to peel! The skin adds color and nutrients.
- After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This helps avoid an overly wet batter.
Mix the zucchini in gently to preserve its moisture without overmixing the batter. Trust me, this step keeps your bread light and fluffy!
Super Moist Double 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 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1 cup semisweet or dark chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delicious bread requires about 20 minutes of preparation time and about 60 to 70 minutes of baking time. After baking, let it cool for about 15 minutes in the pan and then transfer it to a cooling rack. In total, you can expect to spend around 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. This will help ensure your bread comes out perfectly without sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This is the dry mixture that will give your bread its structure. Set this bowl aside for now.
3. Cream Butter and Sugars:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step brings air into your batter, making it nice and light!
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Next, mix in the vanilla extract for added flavor. Make sure everything is well combined and smooth!
5. Incorporate the Zucchini:
Stir in the shredded zucchini to the egg mixture until everything is mixed evenly. Don’t worry! You won’t taste the zucchini – it just makes the bread super moist!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Gently fold them together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay!
7. Add Chocolate Chips:
Gently fold in the chocolate chips. This is where the magic happens – more chocolate is always a good idea! If you’re feeling extra indulgent, sprinkle a few more on top of the batter.
8. Pour and Bake:
Pour the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for 60 to 70 minutes. The bread is done when a toothpick inserted into the center comes out with moist crumbs but no wet batter.
9. Cool and Slice:
Allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy this rich, moist double chocolate zucchini bread. It’s delightful either warm or at room temperature!
This treat is wonderfully moist thanks to the grated zucchini and double chocolate elements — perfect for chocolate lovers seeking a little veggie boost!
FAQ about Super Moist Double 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, but it may make the bread denser. For a lighter texture, consider using half whole wheat and half all-purpose.
Can I Substitute Applesauce for Butter in This Recipe?
Absolutely! You can replace half the butter with unsweetened applesauce. This will reduce the fat content while keeping the bread moist. Just note that the flavor will be slightly different.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add chopped nuts, such as walnuts or pecans, or even dried fruits for added texture and flavor. Just keep in mind that adding extra ingredients may slightly affect baking time, so check for doneness accordingly!
