This Moist Chocolate Zucchini Bread is a delicious treat that’s rich in chocolate and packed with hidden veggies! It’s super soft and perfect for breakfast or a snack.
Who knew sneaking in some zucchini could taste this good? I love sharing it with friends and watching them smile when they find out there’s a healthy twist! 🥒🍫
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star of this bread. It adds moisture and keeps the bread soft. If you’re out of zucchini, finely grated carrots can work in a pinch, giving a slightly different flavor.
Cocoa Powder: Unsweetened cocoa powder gives the rich chocolate flavor. If you want a lighter taste, use Dutch-processed cocoa instead – it’s smoother but does alter the color a bit.
Oils: Vegetable oil keeps the bread moist, but you could substitute with melted coconut oil for a hint of tropical flavor or applesauce for a lower-fat option.
Chocolate Chips: Semi-sweet chocolate chips are my favorite addition! If you’re looking to reduce sugar, dark chocolate chips can be a good alternative. You can also skip them altogether for a less sweet bread.
Nuts: Walnuts or pecans add crunch, but if you have nut allergies, feel free to omit them. Sunflower seeds can give a similar crunch without the allergens!
How Do I Keep My Zucchini Bread Super Moist?
The secret to moist zucchini bread lies in the preparation of the zucchini and the cooking method. Make sure to squeeze out excess moisture from the grated zucchini if it’s really watery. However, don’t eliminate all moisture, as you need it for that soft texture!
- Grate zucchini using a box grater or food processor.
- Wrap it in a clean cloth, twist the ends, and gently squeeze out the excess water.
- Mix your wet and dry ingredients just until combined. Overmixing can lead to a dense loaf.
- Don’t skip the cooling step – letting it sit in the pan for a bit prevents it from being soggy when removing.
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 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
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup semisweet chocolate chips (optional)
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 55-65 minutes of baking time. After baking, you’ll want to let it cool for about 15 minutes in the pan, and then transfer it to a wire rack. Overall, you’ll be enjoying this delightful bread in less than 2 hours!
Step-by-Step Instructions:
1. Prepare the Oven and Loaf Pan:
First things first, preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper. This will make sure your bread doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if you like). Make sure everything is well mixed so you’ll have a nice even flavor throughout your bread.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until it’s smooth and well combined. Add the eggs one at a time and keep beating until everything is well blended. Finally, stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Now it’s time to add the dry ingredients to the wet ingredients. Gently stir just until combined—but don’t overmix! A few lumps are perfectly fine.
5. Add the Zucchini and Extras:
Fold in the grated zucchini along with chocolate chips and nuts if you’re using them. This gives it a great texture and taste! Make sure everything is evenly distributed in the batter.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Pop it in the oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center. It should come out mostly clean but may have a few moist crumbs.
7. Cool Down:
Once it’s done baking, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then take it out of the pan and let it cool completely on a wire rack before slicing.
8. Enjoy!
Your moist chocolate zucchini bread is now ready to be enjoyed! It’s fantastic on its own or you can serve it with a smear of butter or cream cheese for an extra treat.
This bread keeps well at room temperature for 2-3 days or in the refrigerator for up to a week. You can also freeze it for longer storage. Just wrap it tightly and it will stay delicious for about 3 months!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Absolutely! Just make sure to thaw the zucchini and drain any excess moisture before using it in your recipe. This will help maintain the bread’s perfect texture!
Can I Substitute Oil with Applesauce?
Yes, you can substitute half of the oil with unsweetened applesauce for a healthier option. This will help keep the bread moist while reducing the fat content. Just remember that it may change the flavor slightly!
What Can I Do if My Bread is Too Dense?
If your bread turns out too dense, check that you’re not overmixing the batter. Stir just until combined after adding the dry ingredients, and ensure your leavening agents (baking soda and baking powder) are fresh for proper rise!
How Should I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For long-term storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.
