This moist chocolate zucchini bread is a delightful treat that’s perfect for any time of day! Packed with rich chocolate flavor, it’s a great way to sneak in some veggies without anyone noticing.
Honestly, the zucchini keeps it super soft and moist—talk about a win! I love enjoying a slice warm with a cup of coffee. Who knew healthy could taste so good? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can use whole wheat flour for a healthier twist but expect a denser texture. I’ve also tried a gluten-free blend, which worked well.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. If you prefer a sweeter bread, you could use Dutch-processed cocoa, but reduce the sugar slightly.
Vegetable Oil: This keeps the bread moist. You can substitute it with melted coconut oil or even applesauce for a lower-fat option. Just know that it might change the flavor a bit.
Zucchini: Freshly grated zucchini is key for moisture. If you can’t find zucchini, shredded carrots can work too but will change the flavor slightly. Just remember to squeeze out any excess moisture!
Chocolate Chips & Nuts: Mini chocolate chips are optional but great for extra gooeyness! For a healthier option, skip them, or use dark chocolate chips. Walnuts or pecans add a nice crunch, but you can leave these out if you’re not a fan.
How Do I Make Sure My Zucchini Bread Stays Moist?
To keep your chocolate zucchini bread moist, follow these tips:
- Squeeze Out Moisture: After grating the zucchini, use a clean towel or paper towels to remove excess moisture. This prevents the bread from becoming soggy.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tougher bread.
- Keep an Eye on Baking Time: Every oven is different. Start checking your bread around the 50-minute mark to avoid overbaking, which can dry it out.
- Cool Properly: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack. This helps it set without drying out.
With these techniques, you’re on your way to a delightful, moist treat!
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
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- ½ cup mini chocolate chips (optional)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread will take about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow about 15 minutes to cool in the pan, plus additional time for cooling completely on a wire rack. So, total time from start to finish is roughly 1 hour and 30 minutes. But it’s so worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. Grease and flour a 9×5-inch loaf pan or you can line it with parchment paper for easier removal later on. Let’s get that pan ready!
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This will ensure that all the leavening agents and flavors are evenly distributed in your bread. Once mixed, set it aside.
3. Combine Sugars and Oil
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until everything is well combined. This mixture is going to be the sweet base of your chocolate goodness!
4. Add Eggs and Vanilla
Crack in the eggs, adding them one at a time. Beat well after each addition—you want the mixture to be smooth and creamy. Then, stir in the vanilla extract for that lovely flavor!
5. Combine Wet and Dry Mixtures
Now it’s time to bring the dry ingredients into the mix! Gradually add the dry mixture to your wet ingredients, mixing gently just until everything is combined. Be careful not to overmix, as this can make the bread tough.
6. Fold in Zucchini and Extras
Gently fold in your grated zucchini (make sure it’s been squeezed to remove excess moisture) and if you’re using them, the mini chocolate chips and nuts. This step adds flavor and fun texture to your bread!
7. Pour and Smooth
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. This will help it bake evenly and look great when it comes out of the oven.
8. Bake to Perfection
Place your loaf pan in the preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
9. Cool Down
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This will help it set and make slicing easier!
10. Slice and Serve!
After your bread has cooled completely, slice it up, and enjoy! Whether you’re having it for breakfast, dessert, or a snack, this chocolate zucchini bread is sure to please!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour in This Recipe?
Yes, you can substitute whole wheat flour, but the texture will be denser. To keep the bread moist, you might consider adding a tablespoon of milk or water to the batter if it seems too thick.
What Can I Substitute for Vegetable Oil?
You can use melted coconut oil or applesauce as a healthier alternative. If using applesauce, reduce the sugar slightly since it adds sweetness. Just remember that it may slightly alter the flavor and texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, pop it in the fridge for up to a week, or freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Different Mix-Ins?
Absolutely! Feel free to get creative! You can add nuts, dried fruits, or even swap chocolate chips for peanut butter chips. Just keep in mind that different mix-ins will affect the overall flavor and texture of your bread.
