This Moist Chocolate Zucchini Bread is a delightful treat that combines rich chocolate flavor with healthy zucchini. It’s soft, sweet, and a great way to sneak in some veggies!
Whenever I bake this, my kitchen smells amazing, and I can’t resist enjoying a warm slice. Plus, it’s the perfect snack for when you’re craving something sweet without the guilt! 😋
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini keeps the bread moist and adds a subtle flavor. If you’re pressed for time, look for pre-grated zucchini in the produce section. You can also use yellow squash as a substitute!
Cocoa Powder: Unsweetened cocoa powder gives the lovely chocolate flavor. If you need a substitute, you could use Dutch-processed cocoa for a slightly different taste, but stick with unsweetened if possible for the best results.
Sour Cream or Yogurt: This ingredient helps keep the bread moist and tender. If you’re looking for a dairy-free option, try using unsweetened almond yogurt or another dairy-free yogurt. It works just as well!
Chocolate Chips: While optional, they add a delicious burst of chocolate. You can swap them for nuts, dried fruit, or omit them entirely if you prefer a more traditional flavor.
How Do I Make Sure My Zucchini Bread Stays Moist?
Keeping zucchini bread moist is key, and here’s how you can achieve that:
- Use fresh, grated zucchini. Make sure to squeeze out excess moisture using a clean kitchen towel, but don’t overdo it—some moisture is good!
- Avoid overmixing the batter. Mix just until combined to keep the bread light and fluffy.
- Check for doneness with a toothpick. If it comes out with a few moist crumbs, it’s done! Over-baking can dry it out.
Taking these steps will help you bake a deliciously moist chocolate zucchini bread every time! Enjoy your baking! 🥳
Moist Chocolate Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or plain yogurt
- ½ cup chocolate chips (optional)
How Much Time Will You Need?
This delightful chocolate zucchini bread takes around 15 minutes to prepare and about 50-60 minutes to bake. After that, it’ll need a little cooling time of about 15 minutes in the pan and then completely on a wire rack. So, plan for about 1 hour and 30 minutes in total from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s hot and ready for your batter! Grease a 9×5-inch loaf pan with butter or cooking spray, and sprinkle with flour, or you can line it with parchment paper for easier removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents so your bread will rise nicely.
3. Combine Wet Ingredients:
In a larger bowl, mix the granulated sugar, brown sugar, and vegetable oil together. Beat in the eggs one at a time and then stir in the vanilla extract until everything is well mixed.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet ingredients. Mix just until combined—try not to overmix or your bread might be tough!
5. Add Zucchini and Sour Cream:
Fold in the grated zucchini and sour cream (or yogurt) gently until everything is evenly mixed. If you’re using chocolate chips, add them in now and mix lightly. They add a delicious touch of extra chocolate flavor!
6. Pour into the Pan:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it looks nice and even.
7. Bake:
Bake for about 50-60 minutes. Keep an eye on it around the 50-minute mark—insert a toothpick into the center, and if it comes out with a few moist crumbs, it’s ready! If it comes out with wet batter, give it a few more minutes.
8. Cool:
Once it’s baked, let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
9. Serve and Enjoy:
Slice your moist chocolate zucchini bread, serve it warm or at room temperature, and enjoy every chocolatey bite!
Happy baking! 🍞✨
FAQ for Moist 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 change the texture slightly, making it denser. You might also consider using half whole wheat and half all-purpose for a lighter bread while still adding some whole grain goodness!
What If I Don’t Have Zucchini on Hand?
If you don’t have zucchini, you can use an equal amount of grated carrots or applesauce as a substitute. Both will add moisture and sweetness, though the flavor will vary slightly.
How Should I Store Leftovers?
Store any leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices separated by parchment paper in a freezer-safe bag for up to 3 months!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even dried fruit like raisins or cranberries. Just keep the total mix-ins to about 1 cup to ensure the batter stays balanced.
