This Moist Chocolate Zucchini Bread is a delightful treat that combines the rich taste of chocolate with the goodness of zucchini. It’s soft, fudgy, and perfectly sweet!
Who knew hiding veggies could taste so good? I often enjoy this bread warm with a little butter. It’s a sneaky way to get some greens in your day! 😄
Key Ingredients & Substitutions
All-Purpose Flour: Regular flour gives the bread its structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free baking flour blend instead.
Cocoa Powder: Unsweetened cocoa powder is essential for that chocolate flavor. If you want a lighter taste, you could use Dutch-processed cocoa, which is also less acidic.
Vegetable Oil: This keeps the bread moist. You can substitute it with melted coconut oil for a different flavor or use unsweetened applesauce for a lower-fat option.
Zucchini: Grated zucchini adds moisture and nutrition. If zucchini is hard to find, you can use shredded carrots for a sweet twist, but don’t skip on squeezing out excess moisture!
Chocolate Chips: I love adding semi-sweet chocolate chips. For a richer flavor, try dark chocolate chips or even white chocolate for a contrast.
How Do I Ensure My Zucchini Bread is Moist?
The secret to a moist chocolate zucchini bread lies in two key areas: the preparation of the zucchini and the mixing process.
- First, after grating the zucchini, be sure to squeeze out the excess moisture with a clean towel. This step prevents the bread from being too wet and helps maintain the right texture.
- Second, when mixing your ingredients, stop as soon as everything is combined. Overmixing can lead to a denser loaf, so it’s okay if there are a few lumps left!
These tips will help you achieve a perfectly moist result every time!
Moist Chocolate Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 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 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Other Add-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, shredded and squeezed to remove excess moisture)
- 1 cup semi-sweet chocolate chips (optional)
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prepare, plus 55 to 65 minutes to bake. Allow for an additional 15 minutes to cool in the pan, and make sure to let the bread cool completely before slicing. Total time needed is about 1 hour 30 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). This helps ensure everything is evenly distributed!
3. Combine Wet Ingredients:
In a large bowl, beat together the eggs, granulated sugar, and brown sugar until well combined and slightly fluffy. Then, add the vegetable oil and vanilla extract. Mix until smooth and creamy.
4. Combine Wet and Dry Ingredients:
Gently stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; it’s okay if there are a few lumps! This will help keep your bread tender.
5. Fold in Zucchini and Chocolate Chips:
Now it’s time to fold in the grated zucchini and semi-sweet chocolate chips (if you’re using them). Make sure they are evenly distributed without over mixing.
6. Pour the Batter:
Pour the batter into the prepared loaf pan and spread it out evenly. This will help it rise nicely and bake evenly.
7. Bake the Bread:
Place the loaf pan in the oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean or with just a few crumbs.
8. Cool and Serve:
Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely before slicing into it.
Now enjoy your moist, rich chocolate zucchini bread as a delightful snack or dessert! It pairs wonderfully with a cup of coffee or tea!
FAQ about Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may make the bread denser. To help with texture, you might want to use half all-purpose flour and half whole wheat flour.
How Do I Store Leftover Chocolate Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying!
Can I Add Nuts or Other Mix-ins?
Absolutely! Chopped walnuts, pecans, or even dried fruits like raisins can be a great addition. Just keep the total volume of mix-ins to about 1 cup to avoid affecting the bread’s texture.
What If I Don’t Have Cinnamon? Can I Leave It Out?
Yes, you can definitely leave out the cinnamon if you don’t have it! It adds a warm flavor, but the bread will still be delicious without it. You could consider adding a pinch of nutmeg or even a splash of espresso powder for extra flavor if you’re feeling adventurous!
