This moist chocolate zucchini bread is a deliciously sneaky way to add veggies to your treat! It’s rich, chocolatey, and has a nice soft texture that melts in your mouth.
Trust me, no one will ever guess there’s zucchini in it! I love to enjoy a slice with my morning coffee or as an afternoon snack—it’s like having dessert for breakfast! ☕️
Key Ingredients & Substitutions
Zucchini: The star of this recipe! It adds moisture without flavor. Use medium zucchini, and there’s no need to peel it—just grate it. If you don’t have zucchini, you can use carrots or applesauce for a different twist.
Cocoa Powder: Unsweetened cocoa provides that rich chocolate flavor. If you’re out, you can use Dutch-process cocoa for a smoother taste; just adjust the baking soda as it reacts differently with acid.
Sour Cream/Greek Yogurt: Both add moisture and richness. I prefer sour cream for its creaminess, but plain Greek yogurt works well too. You could also use applesauce for a lighter option, but this may change the flavor a bit.
Chocolate Chips: I love using semi-sweet chips for a nice balance of sweetness. Dark chocolate chips are an option if you prefer a deeper flavor. You can also mix in nuts for extra crunch!
How Can I Ensure My Zucchini Bread Stays Moist?
The key to moist zucchini bread is all in prep and baking time. Here’s how:
- Don’t skimp on the zucchini: Use the full amount, as it’s what keeps the bread moist.
- Avoid overmixing: Combine wet and dry ingredients just until they’re mixed. Overmixing can lead to a denser texture.
- Check baking time: Each oven is different. Start checking at 50 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
Following these tips will give you that perfect, moist chocolate zucchini bread everyone will rave about!
Moist Chocolate Zucchini Bread
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
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini; no need to peel)
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup chocolate chips (semisweet or dark)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 50-60 minutes to bake. After baking, let it cool for a bit before slicing. Overall, you’re looking at around 1 hour and 15 minutes from start to finish, and it’s well worth the wait!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating, prepare your loaf pan by greasing and flouring a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure it’s well combined and then set the bowl aside.
3. Combining Wet Ingredients:
Take a large mixing bowl and combine the melted butter with both sugars (granulated and brown sugar). Mix until it’s smooth and creamy.
4. Adding Eggs and Vanilla:
Beat the eggs into the butter and sugar mixture, one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Mixing in Zucchini and Sour Cream:
Add the grated zucchini and the sour cream (or Greek yogurt) into the wet mixture. Stir until everything is well combined—this is where the magic of moisture comes in!
6. Combining Wet and Dry Ingredients:
Now, gradually fold the dry ingredients into the wet mixture. It’s important to mix gently and just until everything is combined. Overmixing can lead to a tough texture, so be kind to your batter!
7. Adding Chocolate Chips:
Finally, fold in the chocolate chips until they’re evenly distributed throughout the batter.
8. Baking It Up:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. This is the sign that it’s done!
9. Cooling Your Bread:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. This helps prevent it from becoming soggy on the bottom.
10. Slicing and Storing:
When fully cooled, slice up your delicious chocolate zucchini bread and enjoy! You can store leftovers tightly wrapped in an airtight container at room temperature for about 3 days, or refrigerate for up to a week.
Enjoy your moist chocolate zucchini bread, and don’t hesitate to share it with friends and family—they’ll love it!
FAQ for Moist Chocolate Zucchini Bread
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini on hand, you can use grated carrots or even applesauce. Just note that using applesauce may slightly alter the flavor and moisture content of the bread.
How Can I Ensure My Zucchini Bread Stays Moist?
To keep your bread moist, make sure not to overmix the batter. Incorporate the dry ingredients gently until just combined. Also, don’t overlook the importance of using enough zucchini—this ingredient is key for moisture!
Can I Freeze This Bread?
Yes, you can freeze chocolate zucchini bread! Once it’s completely cooled, wrap it tightly in plastic wrap and then aluminum foil or place it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
What’s the Best Way to Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for about 3 days. If you want it to last longer, refrigerate it for up to a week. Just make sure to let it come to room temperature before slicing for the best flavor!
