This moist chocolate zucchini bread is a delightful treat that sneaks in some veggies! With rich cocoa and tender zucchini, it’s perfect for breakfast or a snack.
Honestly, you won’t even taste the zucchini—you’ll be too busy enjoying the chocolatey goodness! I love having a slice with my morning coffee. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This provides the structure for the bread. If you’re looking for a healthier option, consider using whole wheat flour or a gluten-free blend. Just remember that gluten-free flour may alter the texture a bit.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you’re out, you can use Dutch-processed cocoa which is slightly milder. Avoid sweetened cocoa to keep the bread from becoming too sweet.
Zucchini: Grated zucchini is key for moisture, and you won’t taste it! If you don’t have zucchini, shredded carrots could work in a pinch, though they will change the flavor slightly.
Butter: Unsalted butter is best as it allows you to control the salt in the recipe. If you want a lighter version, you can use applesauce instead of half the butter; it keeps the bread moist!
Sour Cream or Yogurt: This adds moisture and richness. If you don’t have either, plain milk can work, but the bread may not be as tender.
How Do I Ensure My Zucchini Bread is Moist and Not Dense?
To keep your chocolate zucchini bread moist, it’s crucial to not overmix the batter. Overmixing can lead to dense bread. Here’s how to get it right:
- Combine wet and dry ingredients gently. Use a spatula to fold them together until just mixed.
- Make sure your zucchini is grated finely, ensuring it mixes evenly and releases moisture while baking.
- Don’t skip the cooling step! Let it cool in the pan for a few minutes before transferring it to a rack. This keeps it from becoming soggy at the bottom.
Moist Chocolate Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or plain yogurt
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This deliciously moist chocolate zucchini bread takes about 15 minutes to prep and 55-65 minutes to bake. After that, let it cool for 10 minutes in the pan. So, overall, you’re looking at around 1 hour and 30 minutes from start to finish before you can start slicing and enjoying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5-inch loaf pan to get it ready for the batter.
2. Mix the Dry Ingredients:
In a medium bowl, take the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk them together until well combined. This helps to evenly distribute all the dry ingredients.
3. Cream Butter and Sugar:
Next, grab a large mixing bowl. Beat the softened butter and granulated sugar together until the mixture looks light and fluffy—about 2-3 minutes. This gives your bread a nice texture.
4. Add the Eggs and Vanilla:
Add the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract for extra flavor.
5. Incorporate Zucchini and Sour Cream:
Now, mix in the grated zucchini and sour cream or plain yogurt. Make sure everything is blended well; this will keep your bread moist and tasty!
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients from the first bowl into the wet mixture. Mix gently until everything is just combined—be careful not to overmix! If you want to add a little extra sweetness, fold in the mini chocolate chips now.
7. Prepare for Baking:
Pour the batter carefully into your prepared loaf pan and smooth the top with a spatula.
8. Bake:
Place the loaf pan in your preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, your bread is ready!
9. Let it Cool:
Once baked, allow the bread to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This helps prevent soggy bottoms.
10. Slice and Serve:
After the bread has cooled, slice it up and enjoy your deliciously moist chocolate zucchini bread! It’s perfect for breakfast, a snack, or even dessert!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour. Just be aware that the bread may be denser and have a nuttier flavor. Adding a little extra moisture (like an additional tablespoon of yogurt) can help balance it out!
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just be sure to thaw it in the fridge before enjoying!
Can I Make This Recipe Gluten-Free?
Absolutely! You can use a gluten-free baking blend in place of the all-purpose flour. Just ensure that it’s a 1:1 substitution blend, and follow any additional package instructions if necessary.
What’s the Best Way to Grate Zucchini?
The easiest way to grate zucchini is to use the large holes of a box grater or a food processor with a grating attachment. Make sure to squeeze out excess moisture after grating; this helps prevent a soggy bread!
