This Moist Chocolate Zucchini Bread is a delicious treat that sneaks in some veggies! The rich chocolate flavor makes it a perfect dessert or snack, and it’s so soft and fluffy.
You won’t even notice the zucchini, which is like a secret ingredient! Whenever I bake this, my friends can’t resist asking for seconds. It’s that good! 🍫🥒
I love enjoying a slice with my morning coffee; it’s like having dessert for breakfast! Plus, it’s super easy to whip up—just mix, bake, and enjoy!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the bread its structure. If you’re gluten-free, try a 1:1 gluten-free flour blend—it works well!
Cocoa Powder: Use unsweetened cocoa for the best chocolate flavor. If you want a sweeter bread, consider a Dutch-process cocoa, which is less acidic and has a smoother taste.
Vegetable Oil: I love using vegetable oil for its light flavor. If you want a healthier option, you could substitute with melted coconut oil or unsweetened applesauce, though this may slightly change the texture.
Sour Cream or Yogurt: This adds moisture. Greek yogurt is a great substitute for a tangy twist, and it adds extra protein!
Grated Zucchini: Don’t have zucchini? You can use finely grated carrots instead. They will add a similar moisture content and a hint of sweetness!
What’s the Best Way to Prepare the Zucchini?
Getting the zucchini ready is simple but essential for a good texture. Here’s how:
- Wash the zucchini and trim off the ends. You can peel it or leave the skin on for extra nutrients and color.
- Grate the zucchini with a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or paper towel, and gently squeeze out excess moisture. This helps prevent a soggy bread!
Following these steps ensures your bread is moist but not overly wet. It’s all about balance!
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 cup granulated sugar
- 1/2 cup brown sugar, packed
Wet Ingredients:
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed gently to remove excess moisture
- 1/2 cup sour cream or plain yogurt
Optional Add-ins:
- 1/2 cup mini chocolate chips
How Much Time Will You Need?
This Moist Chocolate Zucchini Bread takes about 15 minutes to prepare, and then you’ll need to bake it for 55-65 minutes. Be sure to let it cool for a bit before slicing, so you’re looking at about 1 hour and 15 minutes total to enjoy this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. While that’s heating up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to make sure it doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This is important for making sure the bread rises properly. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil together until well combined. Add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract for that lovely flavor.
4. Add Zucchini and Sour Cream:
Next, mix in the grated zucchini and sour cream until everything is nicely combined. You’ll see that the batter is going to be super moist, which is perfect for the bread!
5. Combine the Dry and Wet Ingredients:
Now, it’s time to gradually add the dry ingredients to the wet mixture. Use a spatula to gently fold them together. Be careful not to overmix, as you want to keep the bread tender and fluffy.
6. Add Chocolate Chips (Optional):
If you’re feeling a little indulgent, fold in the mini chocolate chips to give it an extra chocolatey kick!
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth out the top. This helps it bake evenly.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. You can check if it’s done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready!
9. Cooling Time:
Once baked, remove it from the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer the bread to a wire rack to cool completely before slicing. Patience is key here!
10. Enjoy Your Bread:
Now, it’s time to slice and serve your moist chocolate zucchini bread! It’s perfect for breakfast, a snack, or even dessert. Enjoy every bite!
This bread lasts for several days when stored wrapped at room temperature or refrigerated. You can also freeze slices for longer storage, so you can enjoy your delicious creation later!
Can I Use Other Types of Flour in This Recipe?
Absolutely! You can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend, though the texture may vary slightly. If using whole wheat, consider using slightly less, as it can absorb more moisture.
How Should I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate it for up to a week or freeze slices for up to 3 months.
Can I Replace the Eggs in This Recipe?
Yes! You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes) for a vegan version!
What Should I Serve This Zucchini Bread With?
This delicious treat can be enjoyed on its own, or you can pair it with a dollop of whipped cream, a scoop of ice cream, or even a drizzle of chocolate sauce for a dessert-style treat!
