This moist chocolate zucchini bread is a sweet twist on a classic! With rich cocoa and hidden veggies, it’s perfect for breakfast or a snack. You won’t even notice the zucchini!
Honestly, who knew veggies could taste so good in dessert? I love slathering this warm bread with butter—it’s a match made in heaven! Give it a try, and your family will be begging for seconds!
Key Ingredients & Substitutions
Zucchini: This is the star ingredient, adding moisture and nutrition. If fresh zucchini isn’t available, you can use grated carrots. Just make sure to squeeze out excess moisture from either before adding to the batter.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. If you’re in a pinch, you can use Dutch-processed cocoa for a deeper taste, but avoid sweetened cocoa powder, as it could change the recipe’s sweetness.
Sour Cream or Greek Yogurt: Both add moisture and richness. If you’re aiming for a lighter version, you can substitute with unsweetened applesauce or even buttermilk for a different flavor twist.
Butter: I prefer unsalted butter for better control of saltiness. If you’re looking for a dairy-free option, use coconut oil or a plant-based butter substitute. Both work well in this recipe!
How Do I Ensure My Zucchini Bread Comes Out Moist?
The key to moist chocolate zucchini bread lies in how you prepare the zucchini and mix your ingredients. First, make sure to grate the zucchini using the larger holes of a box grater. Leave the peel on for extra nutrients, but remember to squeeze out excess water using a clean kitchen towel afterward.
- Mix the wet ingredients gently to avoid over-mixing, which can lead to a dense texture.
- Check for doneness by inserting a toothpick; if it comes out with a few moist crumbs, you’re good!
- Let the bread cool in the pan for a bit before transferring it to a wire rack to cool completely. This helps retain moisture.
Moist Chocolate Zucchini Bread Recipe
Ingredients You’ll Need:
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup sour cream or plain Greek yogurt
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 55 to 65 minutes of baking time. After baking, allow an additional 10 minutes to cool in the pan and then transfer to a wire rack for complete cooling. In total, you’re looking at around 1 hour and 30 minutes to enjoy your delicious zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan, or you can choose to line it with parchment paper for easier removal of the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined; this helps the bread rise properly.
3. Cream the Butter and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes and creates a lovely base for your bread.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Once incorporated, stir in the vanilla extract to add that wonderful flavor.
5. Incorporate Zucchini and Sour Cream:
Now, mix in the grated zucchini and sour cream (or Greek yogurt) gently until just combined. This will add extra moisture and texture to your bread.
6. Combine Dry and Wet Ingredients:
Gradually fold the dry ingredients into the wet ingredients. Be careful not to over-mix; stir gently until you don’t see any flour streaks. If you’d like some extra chocolatey goodness, you can fold in the mini chocolate chips at this point.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Make sure it’s evenly distributed to ensure even baking.
8. Bake:
Bake in the preheated oven for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
9. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps the moisture to settle and enhances the flavors.
10. Enjoy!
Slice your delicious, moist chocolate zucchini bread and enjoy it warm or at room temperature! It’s perfect on its own, or you can add a pat of butter for an extra treat.
Frequently Asked Questions (FAQ)
Can I Use Skim Milk Instead of Sour Cream or Greek Yogurt?
Skim milk can be used in a pinch, but it may result in a drier bread. If you opt for milk, consider adding a tablespoon of vinegar or lemon juice to create a buttermilk substitute, which will help retain moisture.
How Do I Store Leftover Chocolate Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just make sure to thaw it in the fridge before enjoying!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. For best results, use half whole wheat and half all-purpose flour to maintain moisture while adding some whole grain goodness.
What Should I Do If My Bread is Too Dense?
If your zucchini bread turns out too dense, it could be due to overmixing the batter or too much flour. Make sure to mix the ingredients gently and spoon the flour into your measuring cup rather than scooping it directly, which can lead to excess flour. If you find it’s too dense after baking, serve it with butter or cream cheese to enhance the flavor!
