This moist chocolate zucchini bread is a delightful treat that’s perfect for breakfast or a snack. It combines rich chocolate flavor with hidden veggies for a tasty surprise!
I love how easy it is to sneak in some healthy zucchini while satisfying my sweet tooth. Plus, who can resist that warm, chocolatey smell as it bakes? Yum! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour works best for structure. If you’re looking for gluten-free options, almond flour or a gluten-free blend can also be used. Just remember, this may change the texture a bit!
Cocoa Powder: Unsweetened cocoa powder gives rich chocolate flavor. If you’re out, you can substitute it with carob powder for a different taste, but it won’t be exactly the same.
Zucchini: Grated zucchini adds moisture without affecting the taste. You can also use yellow squash if zucchini isn’t available. Just make sure to squeeze out excess moisture!
Sour Cream/Yogurt: This ingredient adds creaminess and keeps the bread moist. If you can’t have dairy, try almond milk yogurt or coconut yogurt as alternatives.
Chocolate Chips: I love adding chocolate chips, but they’re optional. You can swap them with chopped nuts or dried fruit for added texture and flavor.
How Do You Properly Grate Zucchini for This Recipe?
Grating zucchini can be tricky since it has a lot of moisture. Here’s how to do it right:
- Wash and trim the ends of the zucchini, then use a box grater or food processor to grate it.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and twist it to squeeze out as much moisture as possible. This helps prevent a soggy bread.
- Measure the zucchini after squeezing—it should be light and fluffy, equal to about 1 ½ cups.
By taking these extra steps to prepare your zucchini, you’ll end up with a perfectly moist and delicious chocolate zucchini bread!
How to Make Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or plain yogurt
- Extras:
- 1 cup chocolate chips (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread takes about 15 minutes to prepare, and then you’ll need 55-65 minutes to bake it. Don’t forget to let it cool for a bit before slicing! Overall, you’re looking at roughly 1 hour and 15 minutes from start to finish. Perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with a bit of butter or line it with parchment paper so it won’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures all the dry ingredients are mixed evenly—set this bowl aside for later!
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar using a mixer until the mixture is light and fluffy. This will take about 2-3 minutes. Make sure to scrape down the sides of the bowl so everything gets mixed in!
4. Add Eggs and Vanilla:
Crack in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract until everything is nicely combined.
5. Incorporate the Zucchini and Sour Cream:
Next, fold in the grated zucchini and sour cream, mixing gently until everything is beautifully blended. This adds moisture and keeps the bread soft and delicious.
6. Combine Dry and Wet Ingredients:
Now, gradually add your dry mixture to the wet ingredients, stirring just until it’s combined. Be careful not to overmix—it’s okay if there are a few lumps!
7. Add Chocolate Chips:
If you’re using chocolate chips, fold them in gently now. They add a lovely burst of chocolate flavor to the bread!
8. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula or the back of a spoon to make it nice and even.
9. Bake to Perfection:
Pop the bread into your preheated oven and bake for 55-65 minutes. It’s done when a toothpick poked into the center comes out clean or with just a few moist crumbs!
10. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This helps keep the texture just right!
11. Serve and Enjoy:
Once cooled, slice up the moist chocolate zucchini bread and serve it. Whether it’s for breakfast, a snack, or dessert, it’ll be a hit!
Enjoy your delightful creation, and feel free to share with friends and family (or keep it all to yourself!).
FAQ About Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will add a nuttier flavor and make the bread a bit denser. If you use it, consider replacing a portion with all-purpose flour (like 1 cup whole wheat and ½ cup all-purpose) for a lighter texture.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw it overnight in the fridge before enjoying!
Can I Substitute Different Types of Sugar?
Definitely! You can use coconut sugar or even maple syrup. If using liquid sweeteners like maple syrup, reduce the other liquids in the recipe slightly to maintain the proper batter consistency.
What’s the Best Way to Prepare Zucchini for This Recipe?
To prepare zucchini, wash it and then grate it using a box grater. Be sure to squeeze out excess moisture using a clean kitchen towel or cheesecloth before measuring. This keeps the bread from becoming soggy!
