This Super Moist Double Chocolate Zucchini Bread is a sweet treat packed with rich chocolate and sneaky veggies! It’s so moist and chocolatey, you won’t even taste the zucchini.
Believe it or not, adding zucchini makes it super soft! I like to enjoy a slice with my morning coffee, saying, “It’s healthy because it has veggies!” 🍞🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you want a healthier twist, you can substitute half with whole wheat flour. Just remember it may change the texture a bit.
Cocoa Powder: Unsweetened cocoa is key for that chocolate flavor. If you’re out, you can use Dutch-process cocoa for a deeper flavor. Just ensure it’s unsweetened.
Butter: Unsalted butter gives you better control over salt levels. If you want a dairy-free option, coconut oil works well. Melt it before using!
Sour Cream or Yogurt: This keeps the bread moist. If you don’t have either, you could use applesauce for a healthier alternative, but it might change the taste slightly.
Zucchini: Freshly grated zucchini gives moisture and nutrition. If you’re out of zucchini, you can use shredded carrots. They add a nice sweetness!
How Do I Get the Zucchini Just Right for This Recipe?
The key to vital zucchini bread is handling the zucchini properly. Start by washing and trimming the ends of the zucchini. Grate it using a box grater or food processor, then place the grated zucchini in a clean kitchen towel and twist it to squeeze out excess moisture. This step is important! Too much moisture can make your bread soggy.
- Grate the zucchini and place it in the towel.
- Squeeze hard to remove as much water as possible.
- This step helps your bread stay deliciously moist without being overly wet.
By following these tips, you’ll have a delightful loaf of double chocolate zucchini bread that’s full of flavor and perfect for any occasion!
Super Moist Double Chocolate Zucchini Bread
Ingredients You’ll Need:
- 2 cups (240g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1/2 cup sour cream or plain yogurt
- 3/4 cup (135g) chocolate chips, plus extra for topping
Time Needed:
This delicious double chocolate zucchini bread takes about 15 minutes to prepare and around 55-65 minutes to bake. After baking, you’ll want to allow about 10 minutes for cooling in the pan, and then let it cool completely before slicing. In total, expect to invest about 1 hour and 30 minutes until it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. While the oven heats up, grease and flour 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 all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This step helps to combine your dry ingredients and will make it easier to incorporate them into your wet ingredients later. Set this mixture aside.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s one of the key steps to ensuring a moist bread!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. This helps to create a rich flavor in your zucchini bread.
5. Incorporate Zucchini and Sour Cream:
Stir in the grated zucchini and sour cream (or yogurt) until everything is just combined. This is where your bread gets its moisture and deliciousness from!
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently just until everything is incorporated. Take care not to overmix; you want a tender loaf!
7. Add Chocolate Chips:
Now it’s time to fold in the chocolate chips. This adds that extra chocolaty goodness! Be gentle to avoid breaking the chips.
8. Pour Batter and Add Toppings:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle some extra chocolate chips evenly on top for that extra chocolatey bite.
9. Bake:
Place the pan in your preheated oven and bake for about 55-65 minutes. To test for doneness, insert a toothpick into the center; it should come out with a few moist crumbs, but not wet batter.
10. Cool and Enjoy:
Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the zucchini bread to a wire rack to cool completely before slicing. Enjoy your deliciously moist double chocolate zucchini bread!
Enjoy baking this chocolaty delight! 🍞🍫
FAQ for Super Moist Double Chocolate Zucchini Bread
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain off any excess moisture before grating. This will help keep your bread from becoming too wet.
How to Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze for up to 3 months. Just make sure to let it cool completely before wrapping!
Can I Substitute Other Milks Instead of Sour Cream or Yogurt?
Sure! You can substitute sour cream or yogurt with buttermilk or even a non-dairy milk alternative like almond or oat milk. If using a thinner liquid, consider adding an extra tablespoon of flour to maintain the bread’s texture.
How Do I Make This Recipe Gluten-Free?
If you want a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum, or you can add 1/2 teaspoon to help bind the ingredients together.
