This moist chocolate zucchini bread is a tasty treat that’s perfect for breakfast or dessert! Made with fresh zucchini and rich cocoa, it’s soft and delicious.
The best part? You get to sneak in some veggies while enjoying chocolate! I love having a slice with my morning coffee; it feels like a little indulgence without the guilt!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base, giving the bread structure. If you want a healthier option, you can use whole wheat flour instead. Just add a tablespoon of extra liquid to keep it moist.
Cocoa Powder: Unsweetened cocoa powder gives depth to the chocolate flavor. If you have Dutch-process cocoa, it can be used for a smoother taste, but it also alters the acidity. Just be aware of that change!
Zucchini: Fresh zucchini adds moisture without overpowering the dish. If zucchini isn’t available, you can use shredded carrots for a similar texture and sweetness.
Sour Cream or Greek Yogurt: Both add creaminess and tang. You can substitute any plain yogurt here, or even applesauce for a dairy-free option—just keep in mind that it will be less creamy.
Chocolate Chips: These are optional, but I recommend them for an extra layer of chocolatey goodness! If you want a healthier twist, use dark chocolate or even chopped nuts for crunch.
How Can I Ensure My Zucchini Bread is Moist?
To keep your zucchini bread moist, focus on a few key practices. First, the freshness of your zucchini matters; overripe zucchini can have a lot of moisture. Grate it and then gently squeeze out some excess water if it seems too wet.
- Mix wet and dry ingredients separately before combining, as this prevents overmixing, which can lead to a denser bread.
- Don’t skip the sour cream; it acts as a tenderizer for the crumb.
- Keep an eye on the baking time; check for doneness a few minutes before the suggested time to prevent overbaking.
Following these steps will help your chocolate zucchini bread stay soft and delicious!
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or Greek yogurt (for moisture)
Add-ons:
- 1 cup chocolate chips (optional, for extra chocolaty texture)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake, for a total of around 1 hour and 15 minutes. Plus, don’t forget to let it cool before slicing!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan or lining it with parchment paper will help your bread come out smoothly.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This ensures all the dry ingredients are mixed well before adding them to the wet ingredients.
3. Mix Wet Ingredients:
In a larger bowl, beat together the eggs, granulated sugar, and brown sugar until it’s nice and creamy. Add in the vegetable oil and vanilla extract, mixing until everything is well combined.
4. Add Zucchini and Sour Cream:
Next, stir in the grated zucchini and sour cream until everything is evenly mixed. Don’t worry; you won’t taste the zucchini!
5. Combine Mixtures:
Gently fold the dry ingredients into the wet mixture. Do this carefully to avoid overmixing; it’s okay if the batter is a little lumpy—it’ll make the bread fluffy!
6. Add Chocolate Chips:
If you’re using chocolate chips, now’s the time to fold them in for that extra chocolatey goodness!
7. Pour into Pan:
Pour the batter into your prepared loaf pan, spreading it evenly for even baking.
8. Bake:
Place the pan 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 clean or with some moist crumbs.
9. Cool Down:
Let the bread cool in the pan for about 15 minutes. Then carefully turn it out onto a wire rack to cool completely before slicing.
Enjoy this moist, rich chocolate zucchini bread as a delightful snack, a sweet breakfast, or a decadent dessert!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour. Just keep in mind that it may make the bread denser, so you might want to add a tablespoon of milk or water to maintain moisture.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, wrap slices individually in plastic wrap and freeze them for up to 3 months. Thaw at room temperature when you’re ready to enjoy a slice!
Can I Omit the Chocolate Chips?
Definitely! If you’d prefer a lighter version or want to cut down on sweetness, feel free to leave out the chocolate chips. The bread will still be deliciously chocolaty with the cocoa powder and zucchini!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt works as a great substitute due to its similar texture and tangy flavor. You can also use buttermilk or even applesauce for a dairy-free option!
