This moist chocolate zucchini bread is a delicious way to use up that extra zucchini! It’s soft, chocolatey, and so easy to make. Plus, it sneaks in some veggies—shh!
You won’t even notice the zucchini in there, thanks to the rich chocolate flavor. I love having a slice for breakfast or as a sweet snack. It’s perfect with a cup of tea! ☕️
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this recipe. If you’re looking for a gluten-free option, you can try a 1-to-1 gluten-free flour blend, which works well in quick breads.
Cocoa Powder: Unsweetened cocoa adds that rich chocolate flavor. If you’re short on cocoa, you might use Dutch-processed cocoa for a slightly different taste. But don’t use sweetened cocoa—it might throw off the balance!
Zucchini: Fresh zucchini keeps the bread moist. If you’re out of zucchini, you can try using unsweetened applesauce, though it will change the texture a bit. Remember to squeeze out excess moisture from both zucchini and applesauce if you opt for the latter!
Sugars: I love using a mix of granulated and brown sugar. Brown sugar adds a bit of depth. If you’re looking to reduce sugar, you can cut both types by about a third, or use a sugar alternative like coconut sugar.
Vegetable Oil: You can switch to melted coconut oil or butter for a different flavor. Just note that butter can make it a bit denser compared to oil.
Chocolate Chips: Totally optional, but I highly recommend adding them for an extra chocolate boost! Dark chocolate chips are a great choice if you prefer a richer taste.
How Do I Ensure My Zucchini Bread is Always Moist?
Keeping your zucchini bread moist is all about the preparation and baking techniques! First, always make sure to squeeze out the extra liquid from the grated zucchini. This helps prevent the bread from becoming too wet.
- Use a fine grater for the zucchini to get smaller, more uniform pieces.
- Get your oven temperature just right; if it’s too hot, the bread will bake too quickly and become dry.
- Check for doneness a bit earlier than the suggested time. If a toothpick comes out with moist crumbs, it’s time to take it out!
- Let it cool in the pan for a bit before transferring to a rack. This keeps the moisture in!
Follow these tips, and you’ll have a perfectly moist chocolate zucchini bread every time! Enjoy a slice anytime for that chocolatey goodness! 🍞🍫
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
- 1/4 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
Main Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, grated and gently squeezed to remove excess liquid)
- 1/2 cup chocolate chips (optional, but recommended for extra chocolatey goodness)
How Much Time Will You Need?
This wonderful bread takes about 15 minutes to prepare and then about 50-60 minutes to bake. After baking, allow 15 minutes to cool in the pan and then finish cooling on a wire rack. So, in total, you’ll need about 1 hour and 30 minutes, but most of that is just baking time!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper to make removal easier.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon (if using). Whisk them together until well combined and set aside.
3. Beat the Wet Ingredients:
In a large bowl, use a hand mixer or whisk to beat the granulated sugar, brown sugar, and vegetable oil together until the mixture is smooth and creamy. It should look shiny and well-blended!
4. Add Eggs and Vanilla:
Now, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is well mixed.
5. Combine the Mixtures:
Slowly add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Be careful not to overmix; a few lumps are okay!
6. Fold in the Zucchini and Chocolate Chips:
Gently fold the grated zucchini and chocolate chips into the batter, making sure they are evenly distributed without overmixing the batter.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula, making sure it’s evenly spread out.
8. Bake:
Bake your zucchini bread in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
9. Cool:
Once baked, take the bread out of the oven and let it cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This helps keep the crust nice and soft.
10. Enjoy:
Slice the bread once it’s fully cooled and enjoy your deliciously moist chocolate zucchini bread! Store it in an airtight container at room temperature for up to 3 days or refrigerate it for longer freshness. Share with friends or keep it all for yourself—it’s that good!
This recipe yields a delightful, rich, and moist bread that beautifully blends the textures of zucchini with the luscious flavor of chocolate. Enjoy every slice! 🍞🍫
FAQ About Moist Chocolate Zucchini Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that the bread may be denser and have a slightly nuttier flavor.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, place it in the fridge, which can keep it fresh for up to a week. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and then in aluminum foil.
Can I Make This Recipe Vegan?
Absolutely! To make this recipe vegan, substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil. Make sure your sugar is vegan as well, as some sugars are processed with bone char.
What If My Zucchini Bread Turns Out Too Dry?
If your bread turns out dry, it likely means it was overbaked or the zucchini wasn’t properly measured. Always check for doneness a few minutes before the baking time is up and ensure the zucchini is adequately squeezed to remove excess moisture before adding it to the batter.
