This Moist Chocolate Zucchini Bread is a delicious treat that combines rich chocolate with healthy zucchini. It’s super soft and perfectly sweet, making it a favorite for any time of day!
You won’t even notice the veggies hiding in there! I love having it for breakfast or as a snack. Plus, it’s a great way to sneak in some greens—shh! Don’t tell the kids! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can substitute whole wheat flour for a healthier option, but it may change the texture slightly, making it more dense.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor without adding extra sweetness. If you want a sweeter bread, you might try using Dutch-process cocoa, which has a softer taste.
Zucchini: The star ingredient! Make sure to squeeze out excess moisture after grating. If you don’t have zucchini, you can use carrot, but it will slightly alter the flavor and texture.
Sour Cream or Greek Yogurt: I prefer sour cream for its richness, but Greek yogurt is a great low-fat substitute that adds protein. Both keep the bread moist.
Chocolate Chips: They add a delightful burst of chocolate. You can swap them with nuts if you’re looking for a crunch or leave them out for a more classic loaf.
What’s the Best Way to Grate Zucchini?
Grating zucchini is simple, but it helps to do it right for the best results. Here’s how to make sure your zucchini is ready for the bread:
- Use a box grater or food processor to grate the zucchini. The larger holes will give a nice texture.
- After grating, place the shredded zucchini in a clean kitchen towel and twist it to squeeze out excess moisture. This keeps the bread from becoming too soggy.
- Measure after squeezing. You want about 1 ½ cups for the perfect moisture balance in your bread.
Happy baking! Enjoy the rich, moist chocolate flavor with a hidden veggie surprise. 😊
How to Make Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- ½ 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
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or Greek yogurt
- ½ cup mini chocolate chips (optional)
Time Needed:
This recipe takes about 15 minutes of preparation time and 50-60 minutes of baking time. It’s a total of around 1 hour and 15 minutes to have your delicious bread ready. Plus, let it cool for 15 minutes in the pan before you slice it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk them together so they’re well mixed. This helps to evenly distribute the leavening agents for perfect rising!
3. Combine the Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Use a whisk or an electric mixer until everything is well blended and smooth.
4. Combine Wet and Dry Mixtures:
Slowly stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix; you want a nice tender bread!
5. Add the Zucchini:
Gently fold in the grated zucchini and sour cream (or Greek yogurt) until evenly distributed. If you love chocolate, this is the time to fold in those mini chocolate chips for extra chocolaty goodness!
6. Pour into the Pan:
Carefully pour the batter into your prepared loaf pan and spread it evenly with a spatula.
7. Bake It Up:
Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Your kitchen will smell amazing during this time!
8. Cool and Serve:
Once baked, let the bread cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely. Slice it up and enjoy your moist chocolate zucchini bread that’s perfectly chocolaty with a lovely tender crumb and a secret veggie twist!
Enjoy your delicious baking adventure! 🍞✨
FAQ for Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will work, but it may make the bread denser. If using whole wheat flour, consider adding a tablespoon of extra liquid to maintain moisture.
What If I Don’t Have Eggs? What Can I Use as a Substitute?
No problem! You can substitute each egg with ¼ cup of unsweetened applesauce, mashed bananas, or a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit for 5 minutes until it thickens).
How Should I Store Leftovers?
Store any leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week, or freeze it for up to 3 months!
Can I Add Nuts to This Recipe?
Absolutely! Chopped walnuts or pecans would make a delicious addition. Just fold them in with the zucchini and sour cream mixture before baking. About ½ cup should do the trick!
