This moist chocolate zucchini bread is a fun twist on a classic treat. It’s packed with rich chocolate flavor and sneaky veggies, making it a delightful surprise for everyone!
You won’t even taste the zucchini—promise! I love to have a slice with my morning coffee, but it also makes a great afternoon snack. Who knew veggies could be so tasty? 😄
Key Ingredients & Substitutions
All-purpose flour: This forms the base of the bread. For a gluten-free version, substitute with a gluten-free flour blend. I find that using a measure-for-measure blend works best!
Cocoa powder: Unsweetened cocoa is crucial for that chocolatey flavor. If you want a sweeter option, use Dutch-processed cocoa for a deeper taste. I love the richness it brings.
Granulated and brown sugar: Both sugars add sweetness and moisture to the bread. If you’re looking to reduce sugar, try using coconut sugar—it’s a great natural substitute. Just keep the ratios the same!
Zucchini: Make sure to squeeze out some of the moisture before adding it. If you’re out of zucchini, you can use finely grated carrots or applesauce. Both add sweetness and moisture, plus it’s a fun twist!
Vegetable oil: This keeps the bread moist. You can replace it with melted coconut oil, applesauce, or even Greek yogurt if you want a lighter texture!
How Do I Get My Zucchini Bread to Rise and Stay Moist?
Getting the right texture and moisture level is key. Here’s how you can ensure your chocolate zucchini bread turns out perfectly:
- Don’t skip the resting time: Let your batter sit after mixing but before pouring it into the pan. This helps with moisture.
- Grate the zucchini finely and squeeze out excess moisture with a clean cloth. Too much water can make the bread soggy.
- Be careful not to overmix the batter—mix until just combined to keep it tender!
- Use a toothpick to check doneness. It should come out clean but may have a few moist crumbs when it’s perfect.
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 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
- 1/2 cup mini chocolate chips (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread takes about 15 minutes of prep time and 55-65 minutes of baking time. Once it’s done, let it cool for about 15 minutes in the pan, and then you can slice and enjoy it! Total time: around 1 hour and 30 minutes including cooling.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your bread bakes evenly! Next, prepare your 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper. This will help prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon until everything is well combined. This ensures that all the leavening agents are evenly distributed in the bread.
3. Combine Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract using a whisk or electric mixer. Mix until the mixture is smooth and creamy, and all the sugars are dissolved.
4. Combine Dry and Wet Ingredients:
Gradually add the bowl of dry ingredients to the bowl with wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—this will help keep your zucchini bread tender!
5. Add Zucchini and Chocolate Chips:
Gently fold in the finely grated zucchini and the mini chocolate chips (if you’re using them) until the batter is evenly mixed. This is where all that sneaky veggie goodness comes in!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Your kitchen will smell amazing!
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan on a wire rack for about 15 minutes. After that, remove the bread from the pan and let it cool completely on the rack before slicing. Trust me, it’s worth the wait!
8. Enjoy!
Now it’s time to slice up that delicious, moist chocolate zucchini bread! It’s perfect as a snack or dessert. If you have leftovers, wrap them in foil or store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Happy baking!
FAQ – Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but the texture may be denser. If you want to maintain a lighter texture, consider blending half all-purpose flour and half whole wheat flour.
What Should I Do If I Don’t Have Zucchini?
No zucchini? No problem! You can substitute with finely grated carrots or even unsweetened applesauce. Both options will keep your bread moist and add a hint of natural sweetness.
How Do I Store Leftover Chocolate Zucchini Bread?
Store any leftovers wrapped in foil or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap before freezing!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add chopped nuts, like walnuts or pecans, or even swap in dark chocolate chips for a richer flavor. Just keep the total amount of add-ins to about 1 cup to maintain the right batter consistency.
