This moist chocolate zucchini bread is a sweet treat that’s hard to resist! With rich chocolate flavor and hidden veggies, it’s perfect for breakfast or dessert. Yum!
You won’t believe there’s zucchini in it—your secret is safe with me! 😄 I love having a slice with my coffee in the morning. It’s a delicious way to sneak in some veggies!
Key Ingredients & Substitutions
Zucchini: The star ingredient here! Make sure to squeeze any excess moisture out before adding it. If you’re out of zucchini, you can use finely grated carrots instead for a similar texture.
Cocoa powder: Unsweetened cocoa gives the bread its rich chocolate flavor. If you’re looking for a healthier twist, you could try using carob powder, although the flavor will be different.
Oil: Vegetable oil keeps the bread moist. I like using melted coconut oil for its light flavor and extra health benefits. You could also use applesauce for a lower-fat option, but it may change the texture slightly.
Chocolate chips: Mini chocolate chips add a fun touch! If you want to cut down on sugar, feel free to omit them, or use dark chocolate chips for a richer flavor.
How Do I Make Sure My Zucchini Bread is Moist?
Moisture is key for this zucchini bread! Here are some helpful tips:
- Grate your zucchini finely and squeeze out excess moisture. This prevents the bread from getting soggy while baking.
- Don’t overmix the batter. Mixing too much can lead to dense bread. Stir until just combined!
- Check for doneness with a toothpick; if it comes out with moist crumbs, that’s perfect! Overbaking can dry it out.
With these tips, you’ll have a loving, moist loaf that’s sure to impress!
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed lightly to remove excess moisture)
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 50-60 minutes to bake. Then, allow for cooling—about 15 minutes in the pan and then let it cool completely on a wire rack. So, plan for a total of around 1.5 hours to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×5-inch loaf pan with a bit of oil or butter, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well-mixed. This will help distribute all the leavening agents evenly through the batter.
3. Combine the Wet Ingredients:
In another large bowl, mix the granulated sugar, brown sugar, eggs, oil, and vanilla extract using a whisk or mixer. Blend until everything is nicely combined and creamy. It should feel smooth and inviting!
4. Combine the Dry and Wet Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. It’s okay if there are a few streaks of flour—just be careful not to overmix, as that can make the bread tough.
5. Add the Zucchini and Chocolate Chips:
Fold the grated zucchini and chocolate chips (if using) into the batter using a spatula. This added moisture and flavor makes your bread heavenly!
6. Pour and Smooth:
Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top, making sure it’s even for baking.
7. Bake to Perfection:
Pop the loaf pan into the oven and bake for 50-60 minutes. To test if it’s done, insert a toothpick into the center—it should come out clean or with just a few moist crumbs. If there’s wet batter, give it a few more minutes.
8. Cool Down Time:
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 properly and makes slicing easier!
9. Slice and Enjoy:
Finally, slice up your delicious chocolate zucchini bread. It’s perfect warm or at room temperature, and you can enjoy it anytime as a lovely snack or dessert!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the bread may be denser. Consider using a mix of both flours for a lighter texture while still being nutritious.
Can I Substitute Sugar with a Sugar Alternative?
Absolutely! You can use sugar alternatives like coconut sugar or a stevia blend. If you use a liquid sweetener, you might need to adjust the other liquid ingredients slightly to maintain the right consistency.
How Long Can I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze it for up to 3 months. Just wrap individual slices tightly in plastic wrap for freezing!
Should I Squeeze Out the Zucchini Before Adding It?
Yes! Lightly squeezing out the excess moisture from the grated zucchini prevents the bread from becoming too soggy. Just be gentle so you don’t lose all that great zucchini goodness!
