This moist chocolate zucchini bread is a sweet treat that feels like a slice of heaven! Made with tender zucchini and rich cocoa, it’s yummy and sneaks in some veggies!
Honestly, who knew veggies could taste so good? I love sharing this with friends; they never guess there’s zucchini in it. Enjoy it warm with a pat of butter—it’s the best!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. It works pretty well without affecting the bread’s texture too much!
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. You can swap it with Dutch-processed cocoa for a slightly different taste, but keep in mind it may alter the color and flavor.
Zucchini: Fresh zucchini is key to keeping the bread moist. If zucchini isn’t available, shredded carrots can be a great substitute, adding a hint of sweetness.
Oils: I love using vegetable oil for its neutral flavor and moisture. You can also use melted coconut oil for a slight coconut taste, but it will change the flavor profile a little.
Chocolate Chips: They’re optional, but they add little pockets of melted chocolate. Use dark, milk, or even white chocolate chips depending on your preference. You can leave them out entirely if you’d like it less sweet!
How Do I Make Sure My Zucchini Bread is Moist?
The secret to a moist chocolate zucchini bread lies in properly preparing the zucchini and careful mixing. Here’s how:
- Grate the zucchini with a box grater and squeeze out excess moisture using a clean kitchen towel. Too much water can make the bread soggy.
- Mix the dry ingredients into the wet ingredients gently. Overmixing can lead to a dense bread.
- Don’t skip the cooling time! Letting it cool in the pan helps it maintain moisture before slicing.
Moist Chocolate Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts like walnuts or pecans (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread takes about 20 minutes to prepare and about 55-65 minutes to bake. After baking, you’ll want to let it cool for about 15 minutes before slicing. So, in total, you can expect around 1 hour and 40 minutes of your time for this tasty treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is important so your bread will bake evenly. Grease and flour a 9×5-inch loaf pan or line it with parchment paper, which will help with easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This helps ensure that the baking powder and baking soda are evenly distributed. Set this mixture aside for now.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until everything is well combined and smooth. This should only take a minute or two—no need to go crazy!
4. Combine Wet and Dry Ingredients:
Now, gently stir the dry ingredients into the wet mixture. Make sure to mix until just combined—be careful not to overmix, as this can make the bread dense.
5. Add Zucchini & Extras:
Fold in the grated zucchini, along with the chocolate chips and nuts if you’re using them. The zucchini adds moisture, and the chocolate chips create delightful pockets of sweetness!
6. Pour & Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it nice and even.
7. Bake:
Place the loaf pan in the oven and bake for 55–65 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready!
8. Cool Down:
Once baked, let it cool in the pan for about 15 minutes. This helps it firm up and makes it easier to remove from the pan. Then transfer it to a wire rack to cool completely before slicing.
9. Slice and Enjoy:
Your moist chocolate zucchini bread is ready to enjoy! You can eat it plain or spread with a little bit of butter or cream cheese for an extra special treat!
Happy baking! 🎉
FAQ for Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour can be used as a substitute, but it might give the bread a denser texture. You could also use half whole wheat and half all-purpose flour for a lighter result while still incorporating the benefits of whole grains!
How Do I Know if My Zucchini Bread is Fully Baked?
The best way to check is to insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready! If it comes out wet with batter, bake it for a few more minutes and check again.
Can I Freeze Leftover Zucchini Bread?
Absolutely! Once fully cooled, wrap the bread tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It can be frozen for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again!
What Other Add-Ins Can I Use?
You can get creative! Try adding shredded coconut, dried fruits (like cranberries or raisins), or different types of nuts. You can also swap the chocolate chips for peanut butter chips for a different flavor twist!
