This moist chocolate zucchini bread is a delightful treat! It’s rich in chocolate flavor and sneaks in some healthy zucchini, making it a sweet surprise.
I love how easy it is to make, and the best part? You can enjoy it for breakfast or a snack! Just don’t let anyone know there’s zucchini in it. 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is great for texture. If you need a gluten-free option, almond flour or a gluten-free blend can work, but the texture might change a bit.
Cocoa Powder: This adds the chocolate flavor. It’s best to choose unsweetened cocoa powder. If you’re short on cocoa, you can use carob powder as a substitute, but it will alter the taste.
Zucchini: Fresh zucchini is key for moisture. You can also use yellow squash if zucchini isn’t available. Make sure to squeeze out excess water for the best results.
Oil: I prefer vegetable oil for its neutral flavor. You can substitute it with melted coconut oil or applesauce if you’re looking to cut down on fats.
Sour Cream/Greek Yogurt: This gives added moisture and richness. If you’re lactose intolerant, a dairy-free yogurt can work just as well.
How Do I Ensure My Zucchini Bread Is Moist?
To keep this chocolate zucchini bread moist, focus on a few key steps. First, don’t squeeze out all the moisture from the zucchini; just lightly pat it dry. Next, make sure not to overmix when combining the wet and dry ingredients. Overmixing can lead to a denser bread.
- Keep an eye on the baking time. Check at 50 minutes to prevent it from drying out.
- Let the bread cool in the pan for a bit before transferring it to a wire rack; this helps retain moisture.
Moist Chocolate Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt
- 1 cup chocolate chips (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread takes about 15 minutes of prep time and 50-60 minutes of baking time. You’ll want to allow some additional time for cooling before slicing, making it a perfect treat to bake in the afternoon and enjoy by evening!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your bread doesn’t stick once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This step is important to ensure that your ingredients are well combined and the bread rises beautifully.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Combine Dry and Wet Ingredients:
Add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. Be careful not to overmix; a few lumps are okay!
5. Add Zucchini and Sour Cream:
Fold in the grated zucchini and sour cream until they are evenly distributed throughout the batter. This will help keep your bread moist!
6. Fold in Chocolate Chips:
If you’d like extra chocolate goodness, gently fold in chocolate chips now. They’re optional but definitely recommended!
7. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan, spreading it evenly to ensure even baking.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check on it by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool in the Pan:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. This helps it set before transferring it.
10. Transfer and Slice:
Carefully transfer the bread to a wire rack to cool completely. Once cool, slice and enjoy your moist, chocolaty zucchini bread!
Enjoy your delicious Chocolate Zucchini Bread, perfect for any time of the day! 😋
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s best to use a mixture of both to maintain moisture while adding some whole grain benefits.
How Do I Store Leftover Zucchini Bread?
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 freeze for up to 3 months. Just thaw it at room temperature before enjoying!
What Can I Substitute for Eggs in This Recipe?
If you need an egg alternative, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). Both work well for moisture and binding.
Can I Make This Recipe Vegan?
Absolutely! Use plant-based substitutes, such as almond or coconut milk yogurt for sour cream, a flax egg or applesauce instead of eggs, and canola oil instead of vegetable oil. Additionally, ensure your chocolate chips are dairy-free if you’re vegan.
