This moist chocolate zucchini bread is a fantastic treat! It mixes fluffy chocolate goodness with sneaky veggies, making it hard to resist a slice (or two!).
Honestly, who would have thought zucchini could taste so good in bread? I love serving it warm with a drizzle of chocolate on top. It’s like dessert for breakfast! 🍫
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Grated zucchini keeps the bread moist and adds nutrients. If zucchini isn’t available, you can use grated carrots for a slightly different flavor.
Cocoa powder: Unsweetened cocoa gives that deep chocolate taste. If you have Dutch-process cocoa, that works too, but sweeten the bread a bit more as it’s less bitter.
Sour cream or yogurt: Both help with moisture. If you want a healthier option, try using applesauce or even a mashed banana. It won’t taste the same but will still keep it moist.
Chocolate chips: Mini chocolate chips add little bursts of sweetness. If you prefer fewer sweets, you can skip them entirely or swap for nuts like walnuts or pecans.
How Do I Get the Perfect Moist Texture?
The key to moist zucchini bread lies in how you mix and bake it. Here are some tips:
- Grate the zucchini and let it drain for a few minutes to remove excess moisture, but keep it mostly intact for that moist texture.
- When combining wet and dry ingredients, fold gently until they are just mixed. Overmixing can create tougher bread.
- Check for doneness a bit earlier than you think. Every oven is different! If a toothpick comes out with a few crumbs, it’s done.
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup sour cream or plain yogurt
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This moist chocolate zucchini bread takes about 15 minutes to prepare, with an additional 55 to 65 minutes for baking. Including cooling time, plan for a total of about 2 hours before you can slice into your delicious creation!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×5 inch loaf pan and grease it with butter or cooking spray, then dust it with flour or line the bottom with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This helps evenly distribute the ingredients and makes the bread rise perfectly.
3. Beat the Wet Ingredients
In a large bowl, crack the eggs and add the granulated sugar and brown sugar. Beat them together until well combined and smooth. Then, add the vegetable oil and vanilla extract, mixing until everything is nice and blended.
4. Add the Zucchini and Sour Cream
Fold in the grated zucchini and sour cream (or yogurt), ensuring everything is thoroughly mixed. This will add moisture and flavor to your bread.
5. Combine the Mixtures
Now, it’s time to bring the dry ingredients into the wet mixture. Gradually add the dry mix into the wet mix, folding gently until just combined. Be careful not to overmix, as this can make your bread dense!
6. Optional Chocolate Chips
If you want extra chocolate goodness, fold in the mini chocolate chips now. They add a wonderful surprise in each slice!
7. Pour and Smooth
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. This helps ensure it bakes evenly.
8. Bake the Bread
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center. It should come out clean or with a couple of moist crumbs.
9. Cool Down
Once baked, take the pan out of the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This is the hardest part, but it’s worth it!
10. Serve and Enjoy!
Your moist chocolate zucchini bread is ready! Serve it plain or with a spread of butter or cream cheese frosting for an extra treat. Enjoy every delicious bite!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour! Keep in mind that it may make the bread denser, so you might want to start with a mix of half whole wheat and half all-purpose flour for a lighter texture.
Can I Omit the Sugar or Reduce the Amount?
Absolutely! You can reduce the sugars to your preference, but keep in mind that this may affect the sweetness and moisture level. Consider substituting with a natural sweetener like honey or maple syrup, but adjust the liquid in the recipe accordingly.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add in chopped nuts like walnuts or pecans, or even dried fruits like raisins. Just keep in mind that this may slightly change the texture and flavor of the bread. Mix them in along with the chocolate chips for a yummy combination!
