This moist chocolate zucchini bread is a sweet treat that sneaks in some veggies without you even noticing. It’s rich, chocolaty, and perfect for breakfast or a snack!
Honestly, who knew zucchini could taste this good? I love slicing it up and enjoying it warm with a bit of butter—it’s like having dessert for the morning! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is the base here for structure. If you’re aiming for a healthier option, you could substitute half of it with whole wheat flour or a gluten-free flour blend.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you prefer a lighter taste, use Dutch-process cocoa, but it may slightly change the color. Avoid sweetened cocoa to keep the balance right.
Zucchini: Fresh is best! You want about 1 medium-sized zucchini. If you don’t have zucchini, carrots can be a tasty alternative, although the flavor will be different.
Sour Cream/Greek Yogurt: Both add moisture. If you’re dairy-free, use coconut yogurt or another non-dairy yogurt. I find Greek yogurt provides a nice tang and extra protein.
Chocolate Chips/Nuts: These are optional additions. For a healthier option, dark chocolate chips are a great choice. You can skip nuts or use your favorite kind—walnuts add a nice crunch!
How Do I Get My Zucchini Bread to Stay Moist?
Keeping your chocolate zucchini bread moist is all about the balance of wet and dry ingredients. Here are a few tips:
- Make sure to wring out excess moisture from the zucchini using a clean towel after shredding.
- Measure your flour correctly—too much can lead to a dry loaf. Spoon it into your measuring cup and level off with a knife.
- Don’t overmix the batter; mix until just combined. Overmixing can toughen the bread.
- Let it cool in the pan for a bit before transferring to a wire rack. This helps keep moisture in.
Following these tips will help you achieve that blissfully moist texture everyone loves!
Moist Chocolate Zucchini Bread
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 teaspoon ground cinnamon
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
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt
Extras (Optional):
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts (such as walnuts or pecans)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and 55 to 65 minutes for baking. Don’t forget to cool it for about 15 minutes before slicing. So, you’ll want to set aside about 1 hour and 30 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This helps combine the dry ingredients evenly and adds a lovely spice flavor.
3. Prepare the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together until everything is well combined and slightly fluffy—this should take about a minute.
4. Add Oil and Vanilla:
Pour in the oil and add the vanilla extract to the mixture. Stir well to blend everything together.
5. Incorporate the Zucchini and Sour Cream:
Next, carefully stir in the shredded zucchini and sour cream (or Greek yogurt) until they are evenly distributed throughout the mixture. Yum!
6. Combine the Dry and Wet Mixtures:
Now it’s time to gradually add the dry ingredients to the wet ingredients. Mix it just until combined—be careful not to overmix, or your bread may turn out dense.
7. Fold in Extras:
If you’re using chocolate chips and nuts, gently fold them into the batter now. They add a nice texture and flavor to the bread.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even.
9. Bake:
Transfer the loaf pan to the preheated oven and bake for 55 to 65 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean or with a few moist crumbs, it’s done!
10. Cool and Slice:
Let the bread cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely before slicing. This part is the hardest, but trust me, it’s worth the wait!
Enjoy your moist, chocolaty zucchini bread as a delicious snack or breakfast treat! Happy baking! 🍞
FAQ: Moist Chocolate Zucchini Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. It may add a slightly nuttier flavor, so adjust to your taste!
Can I Use Canola Oil Instead of Vegetable Oil?
Absolutely! Canola oil works perfectly as a substitute for vegetable oil. You can also use melted coconut oil if you prefer a different flavor. Just ensure it cools slightly before mixing with other ingredients.
How Should I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Omit the Nuts and Chocolate Chips?
Yes! If you’re not a fan of nuts or want to lighten it up a bit, feel free to omit them. The bread will still be deliciously moist and chocolaty!
