This moist chocolate zucchini bread is a tasty way to sneak in some veggies! Made with rich cocoa and grated zucchini, it’s super chocolaty and oh-so-delicious.
Honestly, no one will guess there’s zucchini in this! I love enjoying a slice for breakfast or as a sweet snack. It’s a win-win for chocolate lovers and veggie fans alike! 😊
Key Ingredients & Substitutions
Flour: All-purpose flour gives the bread structure. If you’re looking for a gluten-free option, almond or oat flour can work, but you might need to adjust the amount.
Cocoa Powder: Use unsweetened cocoa powder for a rich chocolate flavor. If you’re out, try Dutch-processed cocoa for a slightly different taste.
Zucchini: Grated zucchini is the star here! You can use yellow squash if you can’t find zucchini. Just make sure to squeeze out the excess moisture!
Oils: Vegetable oil keeps the bread moist. You can swap it for melted coconut oil or even unsweetened applesauce for a lower fat option!
Sugar: I love the combination of granulated and brown sugar for sweetness and depth. You could use coconut sugar or a sugar substitute if needed.
How Do I Ensure My Zucchini Bread is Moist and Delicious?
To get that perfectly moist texture, the key is how you prep the zucchini. After grating, be sure to squeeze out the extra moisture using a clean kitchen towel or paper towels. This prevents the batter from becoming too watery.
- Make sure not to overmix the batter when combining wet and dry ingredients, as this can lead to dense bread.
- Baking time varies, so start checking around 50 minutes. If it looks too dark on top, cover it with foil to avoid over-browning.
- Let the bread cool properly before slicing; this allows the flavors to set!
Moist Chocolate Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
Optional Ingredients:
- 1/2 cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, and then you’ll need around 50-60 minutes to bake it. Allow for an additional 10-15 minutes to cool in the pan before transferring it to a rack. So in total, you’re looking at about 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s ready to go when your batter is mixed. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if you’re using it). This helps ensure all the dry ingredients are evenly distributed.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. This will create a lovely sweet base for your bread.
4. Add the Eggs:
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract to give your bread that delicious flavor.
5. Stir in the Zucchini:
Mix the grated zucchini into the wet ingredients until it’s evenly distributed. This adds moisture and keeps your bread yummy and soft!
6. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredient mixture into the wet mixture, stirring gently just until everything is combined. Be careful not to overmix, as this could lead to a dense bread.
7. Add Chocolate Chips (Optional):
If you want some extra chocolaty goodness, fold in the mini chocolate chips at this point.
8. Bake Your Bread:
Pour the batter into the prepared loaf pan and smooth the top for an even bake. Then, pop it in the oven and bake for 50-60 minutes. Keep an eye on it, and check with a toothpick around the 50-minute mark—if it comes out with a few moist crumbs, you’re good to go!
9. Cool and Serve:
Once baked, let the bread cool in the pan for 10-15 minutes. After that, transfer it to a wire rack to cool completely before slicing. This cooling time is important for the flavors to develop!
10. Enjoy!
Slice and enjoy your moist chocolate zucchini bread. It’s perfect on its own, or you can spread a little butter or cream cheese on top for an extra treat!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour; however, it may result in a denser texture. You might want to use a blend of both for lighter results!
What If I Don’t Have Cocoa Powder?
If you find yourself without cocoa powder, you can use Dutch-processed cocoa for a milder flavor or even carob powder as a caffeine-free alternative, keeping in mind the taste will vary a bit.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, feel free to freeze slices wrapped in plastic wrap and then placed in a zip-top bag for up to 3 months!
Can I Add Walnuts or Pecans to the Recipe?
Absolutely! Chopped walnuts or pecans are a great addition. Just fold about 1/2 cup into the batter along with the chocolate chips for a delicious crunch!
