This moist chocolate zucchini bread is a sweet treat that hides healthy zucchini in every slice! The rich cocoa flavor keeps it deliciously chocolatey while staying soft.
I love how this recipe makes my kitchen smell like a bakery! Plus, it’s a fun way to sneak in some veggies. Who knew zucchini could be so tasty? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend.
Cocoa Powder: Unsweetened cocoa powder provides the rich chocolate flavor. If you want a sweeter version, try using Dutch-processed cocoa powder.
Vegetable Oil: Oil keeps the bread moist. You can substitute with melted coconut oil or applesauce for a lighter option.
Sour Cream/Greek Yogurt: For moisture and tanginess, this ingredient works wonders. If you don’t have either, plain yogurt can be a good replacement.
Zucchini: Don’t worry if you can’t find fresh zucchini! You can use grated carrots instead for a different twist.
How Do I Make Sure My Zucchini Bread is Moist?
To prevent dry zucchini bread, focus on squeezing out excess moisture from the grated zucchini. This prevents the bread from becoming soggy while still retaining enough moisture for a soft texture.
- Use a clean kitchen towel to squeeze moisture from the zucchini after grating.
- Don’t overbake! Start checking for doneness at 50 minutes.
- The toothpick should come out clean or with a few moist crumbs—this means it’s done without being dry.
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
- 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
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed of excess moisture)
- 1/2 cup sour cream or Greek yogurt (for extra moisture)
- 1/2 cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus baking time of 50–60 minutes. Allow an additional 15 minutes for cooling in the pan. Make sure to let it cool completely before slicing—that’s when it really shines!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon (if you’re using it). This step ensures that all the dry ingredients are evenly mixed.
3. Prepare the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture is light and fluffy. Then, mix in the vegetable oil and vanilla extract until everything is well combined.
4. Add the Zucchini:
Stir the grated zucchini into the wet mixture. This adds moisture and helps give the bread its signature texture!
5. Combine Dry and Wet Ingredients:
Now, gently fold the dry ingredients into the wet mixture. Be careful not to overmix—stop as soon as you see no more dry flour. It’s okay if the batter is a bit lumpy!
6. Add Sour Cream and Chocolate Chips:
If you’re using sour cream or Greek yogurt, fold it into the batter along with the mini chocolate chips. This makes for an extra moist loaf!
7. Pour the Batter:
Pour the batter into the prepared loaf pan and spread it out evenly. This will help it bake uniformly.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50–60 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
9. Cool and Serve:
Once done, remove the bread from the oven and let it cool in the pan for 15 minutes. After that, transfer it to a wire rack to cool completely before slicing.
Enjoy your moist and chocolaty zucchini bread! It’s a perfect snack or dessert!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out the excess moisture before adding it to the batter. This will help maintain the bread’s texture.
What Can I Substitute for Sour Cream or Greek Yogurt?
If you don’t have sour cream or Greek yogurt, you can use regular plain yogurt. Alternatively, you can replace it with buttermilk or a combination of milk and a bit of vinegar for acidity.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. You can also freeze it for up to 3 months; just wrap it tightly in plastic wrap and then foil before freezing.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped walnuts, pecans, or other mix-ins like dried fruits or different types of chocolate chips. Just keep in mind that this may slightly change the texture and taste of the bread.
