This Moist Chocolate Zucchini Bread is a delightful treat that will surprise you with its rich chocolate flavor! The secret ingredient? Fresh zucchini, which keeps it super moist and yummy.
I love having a slice for breakfast or as a snack, and it feels good knowing I’m sneaking in some veggies. Just don’t tell the kids—it’ll be our little secret! 😄
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Grating it finely helps it blend well into the bread. If you’re short on zucchini, you can substitute with grated carrots or even applesauce for moisture.
Cocoa Powder: Unsweetened cocoa is essential for a rich chocolate flavor. If you’re in a pinch, you can use Dutch-processed cocoa for a smoother taste. But avoid sweetened cocoa—your bread might end up too sweet!
Butter: Unsalted butter gives great flavor. You can swap it with vegetable oil or melted coconut oil if you’re looking for a dairy-free option.
Sour Cream: Adds moisture and richness to the bread. Plain yogurt is a fantastic substitute. If you need it dairy-free, use a plant-based yogurt instead.
How Can I Ensure My Zucchini Bread Is Perfectly Moist?
The key to moist zucchini bread is managing the moisture content. Since zucchini has a lot of water, be sure to squeeze the grated zucchini in a clean towel to remove excess water before mixing it in. This keeps the bread from being soggy!
- Grate the zucchini and let it sit for a few minutes, then wring it out with a kitchen towel.
- Don’t overmix the batter. Stir just until the dry ingredients are incorporated to keep the bread tender.
- Test for doneness by using a toothpick—if it comes out with a few moist crumbs, you’re good to go!
Moist Chocolate Zucchini Bread
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
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or plain Greek yogurt
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. Plus, you’ll want to let it cool for about 10 minutes in the pan before transferring it to a wire rack—it’s best enjoyed once it’s completely cool!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease a 9×5 inch loaf pan or 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. This will ensure all the dry ingredients are well combined and ready to mix with the wet ingredients later. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, mix the melted butter with both the granulated and brown sugars. Stir it until everything is well combined and there are no lumps. Next, beat in the eggs one at a time, making sure to mix well after each addition. Then, add in the vanilla extract and mix again.
4. Add the Zucchini and Sour Cream:
Now, add the finely grated zucchini and sour cream (or Greek yogurt) to the wet mixture. Stir until everything is evenly combined. The zucchini adds moisture and helps the bread stay soft!
5. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—be careful not to overmix, or your bread might not be as tender as it should be.
6. Add Chocolate Chips:
If you’re using mini chocolate chips, fold them in now! They add a lovely burst of chocolate in every slice.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top. This step helps the bread bake evenly.
8. Bake:
Place the loaf pan in the oven and bake for 50 to 60 minutes. To check for doneness, insert a toothpick into the center of the bread—if it comes out with a few moist crumbs, it’s perfect!
9. Cool Down:
Once baked, remove the bread from the oven. Allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This keeps the bottom from getting soggy.
10. Enjoy!
Once cool, slice your Moist Chocolate Zucchini Bread and enjoy! It’s delicious on its own, or you can toast it up with some butter or cream cheese. Happy baking!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, you may want to start with 1 cup of whole wheat flour and add a bit more if necessary, as it can make the bread denser.
What If I Don’t Have Cocoa Powder?
If you don’t have cocoa powder on hand, you can use carob powder as a substitute, but it will change the flavor slightly. Another option is to leave it out entirely and use this as a plain zucchini bread recipe!
How to Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer shelf life, you can wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Add Nuts or Other Mix-ins?
Absolutely! Chopped walnuts or pecans would add a nice crunch. You can also mix in dried fruit like raisins or even shredded coconut. Just remember to keep the overall volume of add-ins around ½ cup to maintain the bread’s texture!
