This moist chocolate zucchini bread is a chocolate lover’s dream! Filled with rich cocoa and sneaky zucchini, it’s soft, sweet, and simply delicious. Yum!
I can’t believe how sneaky this bread is; you get all that chocolate goodness while adding some veggies! It’s perfect for breakfast or an afternoon snack. How can you resist? 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. You can substitute with whole wheat flour for more fiber, but the texture may be denser.
Cocoa powder: Unsweetened cocoa powder gives a rich chocolate flavor. If you prefer a less intense taste, you might try Dutch-processed cocoa for a smoother flavor profile.
Grated zucchini: Zucchini adds moisture and nutrition. You can use yellow squash if you don’t have zucchini on hand, and it works just as well!
Sour cream or yogurt: These keep the bread moist. Greek yogurt is an excellent substitute for sour cream and adds protein, but feel free to use low-fat options if you prefer.
Chocolate chips: I love adding chocolate chips for extra indulgence. You can use dark, semi-sweet, or even milk chocolate chips based on your preference. For a healthier twist, go for dark chocolate chips that have less sugar.
How Do I Prevent My Zucchini Bread From Being Too Dense?
Densely textured zucchini bread can happen if the batter is over-mixed. Here’s how to keep it light and fluffy:
- Mix the dry and wet ingredients just until combined. It’s okay if there are a few lumps!
- Ensure zucchini is well-drained. Press to remove excess moisture before adding it to the batter; too much liquid can make the bread soggy.
- Don’t forget to bake until just right. A toothpick should come out with some moist crumbs but no wet batter.
Following these tips will help you achieve a delightful loaf of chocolate zucchini bread! Enjoy your baking adventure!
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
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup sour cream or plain yogurt
- 1 cup chocolate chips (optional, for extra chocolatey goodness)
How Much Time Will You Need?
This delicious zucchini bread requires about 15 minutes of prep time and 55 to 65 minutes of baking time. In total, plan for about 1 hour and 15 minutes to enjoy this chocolatey delight!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5 inch loaf pan or line it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk everything together until well mixed, then set the bowl aside.
3. Prepare the Wet Ingredients:
In a large bowl, mix the melted butter and granulated sugar together until fully combined. Add the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract until everything is nice and smooth.
4. Combine Wet and Dry Ingredients:
With the wet mixture ready, gently add the dry ingredients to the bowl. Mix until just combined—don’t over-mix, as this can make it dense!
5. Add Zucchini and Extras:
Now, fold in the grated zucchini and sour cream (or yogurt) to the batter. If you’re using chocolate chips, add those too! Mix gently until everything looks evenly distributed.
6. Pour and Spread:
Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly and make sure it’s level.
7. Bake the Bread:
Put the loaf pan in the preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with moist crumbs (no wet batter!).
8. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely before slicing. Enjoy every delicious bite!
Enjoy your moist and chocolatey zucchini bread! It’s the perfect treat to share or enjoy all by yourself. Happy baking! 🎉
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option, but it may create a denser loaf. If using whole wheat flour, consider adding a tablespoon more liquid to maintain moisture.
How Do I Store Leftover Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months; just thaw at room temperature when you’re ready to enjoy!
Can I Make This Recipe Dairy-Free?
Definitely! Substitute the unsalted butter with a dairy-free alternative, and use a plant-based yogurt or non-dairy sour cream in place of the sour cream. Just ensure your chocolate chips are dairy-free as well!
Should I Peel the Zucchini Before Grating?
No need to peel the zucchini! The skin adds color and nutrients to the bread. Just give it a good wash before grating and ensure to squeeze out excess moisture to avoid sogginess.
