This Super Moist Double Chocolate Zucchini Bread is a chocolate lover’s dream! With hidden veggies, it’s a tasty way to sneak in some greens while enjoying rich chocolate flavor.
Honestly, who knew zucchini could be this delicious? I love making it for breakfast or a treat—the moistness is unbeatable. Plus, it’s the perfect excuse to eat chocolate any time! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is a must for structure. You can use whole wheat flour for a nuttier flavor or gluten-free flour if needed. Just make sure it has a 1:1 baking ratio.
Cocoa Powder: Unsweetened cocoa gives the chocolatey taste. If you prefer, you can use Dutch-processed cocoa for a smoother flavor. Just note it may affect the color and richness.
Zucchini: Grated zucchini is the star here! Use fresh zucchini and squeeze out excess moisture. If you don’t have zucchini, you can substitute with grated carrot for a sweet and healthy twist.
Sour Cream/Greek Yogurt: This adds moisture and tang. You can swap with buttermilk or even applesauce for a lighter version. I often use Greek yogurt for its creaminess.
Chocolate Chips: Semi-sweet chips are classic, but feel free to try dark chocolate for a richer taste. You can also use milk chocolate for a sweeter bread.
How Do I Ensure My Zucchini Bread Stays Moist?
Keeping this Double Chocolate Zucchini Bread moist begins with the ingredients and extends to your mixing method. Here are tips to nail that perfect texture:
- Grate the zucchini finely and squeeze out excess moisture with a clean kitchen towel. This prevents the bread from being too wet.
- Don’t overmix the batter; stop as soon as the flour is incorporated. This helps keep the bread tender.
- Check for doneness around the 55-minute mark. A toothpick should come out with a few moist crumbs; no wet batter.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack. This helps it firm up without becoming dry.
Super Moist Double Chocolate Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, finely grated and excess moisture squeezed out)
- ½ cup sour cream or plain Greek yogurt
- 1 cup semisweet chocolate chips (plus extra for topping)
Time Estimate
This Super Moist Double Chocolate Zucchini Bread takes about 15 minutes for preparation and 55 to 65 minutes for baking. Allow for additional cooling time of around 10 minutes in the pan and then cooling on a wire rack. All in all, you’ll need about 1 hour 30 minutes to enjoy this delicious treat!
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with some butter or cooking spray, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, use a whisk to combine the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well mixed!
3. Combine Wet Ingredients
In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar until the mixture is light and fluffy. This will take just a few minutes!
4. Add Oil and Vanilla
Pour in the vegetable oil and add the vanilla extract to the egg mixture. Mix until everything is well combined.
5. Stir in Zucchini and Sour Cream
Now, add the sour cream (or Greek yogurt) and the grated zucchini. Stir until everything is evenly mixed.
6. Combine Dry & Wet Ingredients
Gradually add the flour mixture to the wet mixture. Gently mix until just combined. Be careful not to overmix; a few lumps are okay!
7. Add Chocolate Chips
Fold in the chocolate chips, but keep a few aside to sprinkle on top of the batter later.
8. Prepare for Baking
Transfer the batter into your prepared loaf pan. Smooth the top with a spatula and sprinkle the reserved chocolate chips on top for extra chocolaty goodness.
9. Bake the Bread
Place the loaf pan in the oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
10. Cool the Bread
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key!
11. Slice and Enjoy!
Once cooled, slice the bread and enjoy your super moist, chocolaty zucchini bread! Perfect for breakfast or a sweet snack anytime!
Enjoy this delightful treat that not only satisfies your chocolate cravings but also adds a healthy twist with zucchini. Happy baking!
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 give the bread a denser texture and a nuttier flavor, but it will still be delicious!
How Do I 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 it for up to 3 months. Just let it thaw at room temperature before serving.
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped walnuts or pecans for some extra crunch. You can also toss in some dried fruit or coconut for added flavor and texture. Just keep the total volume similar to the chocolate chips.
What If I Don’t Have Zucchini on Hand?
No worries! If you don’t have zucchini, you can substitute it with grated carrots or even mashed bananas. Keep in mind that the flavor will change slightly, but it will still be a tasty treat!
