This moist chocolate zucchini bread is a delicious treat that combines rich chocolate flavor with healthy zucchini. It’s perfect for breakfast or a sweet snack!
I love how sneaky this bread is. You get all the chocolate goodness, and no one even notices the veggies! It’s a win-win, especially when my kids gobble it up! 😄
Making it is super easy! Just mix the ingredients, add the shredded zucchini, and bake. It’s a fabulous way to use up extra zucchini from the garden, too!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you’re looking for a healthier option, you can use whole wheat flour, but it may change the texture slightly, making it a bit denser.
Cocoa powder: Unsweetened cocoa adds rich chocolate flavor. If you want a sweeter taste, you can substitute with a sweeter cocoa powder, but you might need to adjust the sugar levels.
Vegetable oil: I usually use vegetable oil for moisture, but olive oil or melted coconut oil are great alternatives. They can give a different flavor and texture.
Grated zucchini: Make sure to squeeze out extra moisture from the zucchini to keep the bread from getting too soggy. If you’re out of zucchini, applesauce can work as a substitute, adding moisture and sweetness.
How Do I Prevent My Zucchini Bread from Being Soggy?
The key to a great zucchini bread is controlling the moisture. Here are some tips:
- After grating the zucchini, squeeze it tightly in a clean kitchen towel to remove excess liquid. This helps keep the bread firm.
- Use a fresh zucchini without any soft spots. Older zucchinis tend to have more water.
- Don’t skip the baking soda and powder. These leavening agents help the bread rise and create a nice texture.
- Always let the bread cool before slicing. This helps it firm up further!
By following these simple tips, you’ll ensure your chocolate zucchini bread turns out perfectly moist and delicious every time!
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 granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
- 1/2 cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50 to 60 minutes to bake. Plus, you’ll want to let it cool for about 15 minutes in the pan and then fully on a wire rack before slicing. So, you’re looking at about 1 hour and 30 minutes in total—perfect for a cozy afternoon at home!
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 or line it with parchment paper to make it easier to remove the bread later. This will give your bread a nice crust and prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until they are well combined. This step ensures even distribution of the leavening agents, which helps your bread rise nicely. Set this mixture aside.
3. Combine Wet Ingredients:
In a large bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 2 minutes. Next, add the vegetable oil and vanilla extract, mixing until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Now it’s time to add those dry ingredients to the wet mixture. Gradually pour the dry mix into the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make your bread tough. It’s okay if a few lumps remain!
5. Add Zucchini and Chocolate Chips:
Fold in the grated zucchini until it’s evenly distributed throughout the batter. If you’re using mini chocolate chips, add them now as well! This adds extra chocolaty goodness to your bread.
6. Pour and Spread:
Pour the batter into your prepared loaf pan, spreading it evenly to ensure even baking.
7. Bake to Perfection:
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. To check for doneness, insert a toothpick into the center of the bread. It should come out clean or with just a few moist crumbs attached.
8. Cool and Serve:
Once baked, remove the bread from the oven. Let it cool in the pan for about 15 minutes, then gently transfer the bread to a wire rack to cool completely before slicing. This step is important to keep the texture just right!
Enjoy your moist and chocolaty zucchini bread! It pairs wonderfully with a cup of coffee or tea, and the best part is knowing you’re sneaking in some veggies!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out the excess moisture before adding it to the batter. This will help maintain the bread’s texture and prevent it from becoming soggy.
What Can I Substitute for Eggs?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed meal egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Let it sit for a few minutes until it thickens before adding it to the wet ingredients.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Just thaw it in the fridge overnight before enjoying!
Can I Add Nuts or Other Ingredients?
Absolutely! Feel free to customize your bread by adding 1/2 cup of chopped walnuts or pecans for extra crunch. You could also try adding dried fruits like cranberries or even spices like cinnamon for added flavor!
