This Moist Chocolate Zucchini Bread is a tasty treat that makes sneaking in veggies easy! Packed with shredded zucchini, rich chocolate flavor, and a soft texture, it’s simply delightful.
I love how this bread keeps moist for days! It’s perfect for breakfast or a sweet snack, and you won’t even taste the zucchini—just promise to share a slice with me! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for structure. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose mix can work well. Just note it might change the texture slightly.
Cocoa Powder: Unsweetened cocoa gives the rich chocolate flavor. If you’re out, you can use Dutch-process cocoa for a deeper color and milder taste, or even carob powder for a different twist.
Zucchini: Make sure to squeeze the excess moisture from the zucchini. If you can’t find zucchini, grated carrots or applesauce could be a fun substitute, adding moisture and sweetness!
Chocolate Chips: Semi-sweet chips enhance the chocolatey flavor. You can use dark chocolate chips for a richer taste or skip them entirely for a simpler bread.
What’s the Best Way to Grate Zucchini for This Recipe?
Grating zucchini is crucial since it helps integrate the veggie into the bread without being noticeable. Here’s how to do it perfectly:
- Start by washing and trimming the ends of your zucchini.
- Use a box grater or a food processor to grate it finely.
- After grating, place the zucchini in a clean dish towel and twist to squeeze out excess moisture. This step helps prevent a soggy bread!
- Measure the zucchini after squeezing to ensure you get the right amount for the recipe.
Remember, the drier the zucchini, the better your bread will hold its shape! Enjoy your baking experience with this simple trick.
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Fillings:
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/4 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This chocolate zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, let it cool for about 10 minutes in the pan and then completely on a wire rack before slicing. So, in total, you’re looking at about an hour and a half to enjoy this delightful treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). This step gets your oven ready while you’re mixing. Next, grease and flour a 9×5 inch loaf pan or line it with parchment paper. This will help your bread release easily after baking!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined. This helps distribute the leavening agents evenly throughout the batter. Set this mixture aside for now.
3. Combining the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture is smooth and creamy. This might take about 2-3 minutes. Next, add the vegetable oil and vanilla extract, mixing well until it’s all combined and smooth.
4. Bringing It All Together:
Now, it’s time to mix! Gently stir the dry ingredients into the wet ingredients until just combined. Be careful not to over-mix; you want it combined but still fluffy!
5. Adding the Zucchini and Chips:
Fold in the finely shredded zucchini, making sure it’s evenly distributed. If you’re using chocolate chips and nuts, gently fold them in as well. This adds a wonderful texture and extra chocolatey goodness!
6. Baking the Bread:
Pour the batter into your prepared loaf pan and spread it out evenly. If you’re adding nuts on top, sprinkle them now! Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cooling and Serving:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing. This waiting period allows the flavors to deepen! Serve it plain or with a little butter for an extra treat.
Enjoy your moist chocolate zucchini bread! It stays delicious for several days when kept in an airtight container.
FAQ for Moist Chocolate Zucchini Bread
Can I Substitute Zucchini with Something Else?
Absolutely! If you don’t have zucchini on hand, you can use grated carrots or applesauce as a substitute. Just make sure to drain excess moisture from either option to avoid a soggy bread!
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Just remember to thaw it overnight in the fridge before enjoying!
Can I Add Nuts or Other Mix-Ins?
Yes! Feel free to add in your favorite nuts like walnuts or pecans for added texture. You can also mix in other goodies, such as dried fruits or even coconut flakes, for a fun twist. Just be cautious not to overload the batter; a handful should be perfect!
What Should I Do If My Bread Is Too Dense?
If your bread turns out too dense, it may be a result of over-mixing the batter or adding too much liquid. Make sure to gently fold in the dry ingredients and check your zucchini for excess moisture. If you’re measuring the flour, use the spoon and level method to avoid packing it down!
