This chocolate zucchini bread is super moist and loaded with rich chocolate flavor. It uses hidden zucchini to keep it soft and delicious—not that you’ll even notice it! 😄
I love how easy it is to whip up, and it makes my kitchen smell amazing as it bakes. Perfect for breakfast or as a sweet snack throughout the day—who could resist?
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this recipe. If you need a gluten-free option, try using a 1:1 gluten-free flour blend.
Cocoa Powder: Unsweetened cocoa powder is ideal for that rich chocolate taste. However, you can use Dutch-processed cocoa for a smoother flavor. Just remember to adjust sugar levels if needed!
Zucchini: Any kind of zucchini can be used, but my favorite is medium-sized green zucchini. You could also substitute with yellow squash for a different twist.
Sour Cream/Greek Yogurt: Both add moisture and tanginess. If you’re looking to lighten things up, unsweetened applesauce can be a good swap. Just reduce the oil to ¼ cup.
Chocolate Chips: Semi-sweet chips are classic, but dark chocolate or mini chips work well too. If you’re avoiding chocolate, dried fruit or nuts can be a delightful alternative!
How Do I Make Sure My Zucchini Bread Stays Moist?
Getting your zucchini bread just right takes a few important steps. The hidden zucchini is your best friend for moisture—but how you handle it matters!
- Shred zucchini finely and squeeze out excess moisture using a clean kitchen towel. This prevents the batter from becoming too wet.
- Don’t overmix the batter; it creates gluten and may make your bread tough. Just mix until combined.
- Be attentive to the baking time. Start checking for doneness around 55 minutes to avoid overbaking, which can dry it out.
Let it cool completely on a wire rack, as that helps maintain texture. Enjoy your baking!
How to Make Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 cup shredded zucchini (about 1 medium zucchini, unpeeled)
- ½ cup sour cream or Greek yogurt
- 1 cup semi-sweet chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 55-65 minutes to bake. Including cooling time, plan for about 1 hour and 30 minutes total before you get to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper. This will help your bread come out easily once it’s baked.
2. Mix the Dry Ingredients
In a medium mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk them together until they are fully combined—this will help ensure an even texture in your bread.
3. Combine the Wet Ingredients
In a larger bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and slightly fluffy. This step helps to incorporate air into the batter, making it light and airy.
4. Add Oil and Sour Cream
Slowly mix in the vegetable oil and sour cream (or Greek yogurt) to your sugar and egg mixture. Stir until fully combined; the mixture should look creamy.
5. Mix in the Zucchini
Now it’s time to add that secret ingredient! Fold in the shredded zucchini, ensuring it’s evenly mixed into the batter.
6. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold the mixtures together until just combined. Be careful not to overmix, as this can make your bread dense.
7. Add Chocolate Chips
If you’re using chocolate chips, gently fold them in now. They’ll give a lovely pop of chocolate flavor throughout your bread!
8. Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 55-65 minutes. To check if it’s done, insert a toothpick into the center; it should come out with a few moist crumbs attached, not wet batter.
9. Cool and Serve
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps it maintain that delightful moist texture.
Enjoy!
Slice your delicious moist chocolate zucchini bread and enjoy it as a tasty breakfast or a delightful snack. It’s best eaten fresh but can be stored in an airtight container for a few days to keep the moisture in!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may make the bread denser. A good tip is to use half whole wheat and half all-purpose flour to maintain moisture and texture while adding some whole grain goodness.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it overnight in the fridge before enjoying.
Can I Add Nuts or Other Mix-ins?
Absolutely! Nuts, such as walnuts or pecans, add a nice crunch. You can also mix in dried fruit or additional spices like cinnamon for extra flavor. Just keep in mind that this may slightly change the texture of the bread.
How Can I Make This Recipe Vegan?
To make this zucchini bread vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let sit for a few minutes until thickened) and use non-dairy yogurt or applesauce instead of sour cream. Additionally, ensure your chocolate chips are dairy-free!
