This Moist Chocolate Zucchini Bread is a deliciously clever way to enjoy veggies in a sweet treat! It’s rich, chocolatey, and super tender thanks to the hidden zucchini.
I love how this bread feels like a dessert but has a sneaky veggie boost. It’s great for breakfast or a snack, and trust me, nobody ever suspects there’s zucchini in it! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread, offering structure. You can use whole wheat flour for a healthier option. Just note that it may result in a denser texture.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you want a sweeter bread, consider swapping in Dutch-processed cocoa, which is less acidic and provides a smoother taste.
Zucchini: Fresh, grated zucchini keeps the bread moist. If zucchini isn’t available, you can substitute with grated carrots. They provide similar moisture and a slight sweetness.
Sour Cream/Greek Yogurt: Both add creaminess and tang. If you’re looking for a dairy-free approach, use almond or coconut yogurt. This will keep the bread moist without the dairy!
Chocolate Chips: Adding chocolate chips boosts the chocolaty goodness. If you’re avoiding sugar, try using dark chocolate chips or sugar-free options.
How Do You Properly Grate Zucchini for the Best Texture?
Grating zucchini is crucial for moisture and texture, but it can be a bit tricky! Here’s how to do it right:
- Wash the zucchini well, but there’s no need to peel it—most nutrients are in the skin!
- Use a box grater or food processor to grate the zucchini on the large holes. This will create nice, tender pieces.
- After grating, place the zucchini in a clean kitchen towel and wring it out to remove excess moisture. This step prevents your bread from being soggy while keeping it moist in the right way.
By following these steps, you’ll have perfectly grated zucchini for your bread! Enjoy your baking! 😊
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
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup sour cream or Greek yogurt
- ½ cup chocolate chips (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread will take about 15 minutes to prepare. Baking will take an additional 55-65 minutes, giving you a total time of about 1 hour and 15-25 minutes. Once baked, allow it to cool for 15 minutes before slicing.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pan:
First things first! Preheat your oven to 350°F (175°C). While the oven heats up, grease a 9×5 inch loaf pan or line it with parchment paper to make removing the bread easier later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together 1 ½ cups of flour, ½ cup of cocoa powder, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ¼ teaspoon of salt, and 1 teaspoon of ground cinnamon. Make sure everything is evenly mixed to avoid clumps of cocoa!
3. Beat the Sugar and Eggs:
In a large bowl, add 1 cup of granulated sugar, ½ cup of brown sugar, and 2 large eggs. Use an electric mixer to beat everything together until the mixture is smooth and a bit fluffy.
4. Combine with Wet Ingredients:
Pour in ½ cup of vegetable oil (or melted coconut oil) and 1 teaspoon of vanilla extract. Mix everything together until well combined.
5. Add the Sour Cream:
Stir in ½ cup of sour cream or Greek yogurt into the wet ingredients for extra moisture and richness. Mix until smooth.
6. Combine Dry and Wet Ingredients:
Now, gently fold the dry mixture into the wet ingredients. Be careful not to overmix! You just want to combine everything until you don’t see any more flour.
7. Fold in Zucchini and Optional Chocolate Chips:
Gently fold in 1 ½ cups of grated zucchini (make sure it’s drained of excess moisture) and your ½ cup of chocolate chips, if using. The zucchini adds moisture and health benefits!
8. Bake Your Bread:
Pour the batter into your prepared loaf pan and smooth the top. Place it in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. This ensures your bread is baked but still deliciously gooey!
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. Afterward, transfer it to a wire rack to cool completely before slicing.
10. Slice and Serve:
Your Moist Chocolate Zucchini Bread is now ready to be enjoyed! Serve it as a treat for breakfast or a delightful snack. Happy baking!
Enjoy your moist, chocolaty zucchini bread! 😊
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! Just keep in mind that it will result in a denser texture, so you might want to start with about 1 ¼ cups of whole wheat flour and adjust as needed.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it by wrapping it tightly in plastic wrap and then in foil. It will keep well for up to 3 months!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with 1/2 cup of unsweetened applesauce or 1/4 cup of flaxseed meal mixed with 3/4 cup of water. Use plant-based yogurt for the sour cream, and make sure to use oil instead of butter.
What’s the Best Way to Grate Zucchini?
Grate the zucchini using the large holes of a box grater or a food processor. Remember to wring out excess moisture with a clean kitchen towel after grating to prevent your bread from becoming too wet!
