This moist chocolate zucchini bread is a fun way to sneak in some veggies! It’s soft, rich, and loaded with chocolatey goodness. Plus, who can say no to chocolate?
I love how the zucchini keeps this bread super moist. It’s perfect for breakfast or a sweet snack. Trust me, you won’t even taste the veggies—just the yummy chocolate! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of the recipe. If you’re looking for gluten-free options, you can try using a 1:1 gluten-free flour blend, which works well in baking.
Cocoa powder: Unsweetened is key for that rich chocolaty flavor. You could substitute with Dutch-processed cocoa for a milder taste, just remember it may slightly alter the color.
Zucchini: Grated zucchini is what makes the bread moist. If you don’t have zucchini, try using grated carrots or even apples for a fun twist.
Vegetable oil: Using coconut oil adds a nice flavor, but if you prefer a lighter taste, stick with vegetable oil or canola oil.
Chocolate chips: Semisweet is a classic choice, but you can use dark chocolate or white chocolate chips for something different. You can also skip them entirely if you prefer a less sweet bread.
How Do I Get My Zucchini Bread to Be Extra Moist?
The key to a moist zucchini bread is in how you prepare the zucchini. Make sure to squeeze out as much excess water as you can after grating it. This helps prevent the batter from becoming too watery while baking.
- Use a clean kitchen towel or cheesecloth to wring out the grated zucchini.
- Don’t skip the oil; it adds richness. If you’re using coconut oil, let it cool a bit before adding to avoid scrambling the eggs.
- Avoid overmixing the batter—mix just until the ingredients are combined for the lightest texture.
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
Optional Add-ins:
- ½ cup chocolate chips (optional)
- ½ cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This delicious chocolate zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. Just make sure to let it cool for a bit before slicing. Your patience will be rewarded with a moist and chocolaty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it with butter or cooking spray, and then dusting it with flour. Alternatively, you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk these together until they are well mixed. Set this bowl aside, as we’ll combine it with the wet ingredients later.
3. Create the Wet Mixture:
In a large mixing bowl, use a mixer or whisk to beat the eggs and granulated sugar together until the mixture is smooth and slightly thickened. This should take about 2-3 minutes.
4. Incorporate Oil and Zucchini:
Add the vegetable oil and vanilla extract to your egg and sugar mixture, mixing until everything is well combined. Then, gently fold in the grated zucchini, ensuring it is evenly distributed throughout the mixture.
5. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined—it’s okay if a few lumps remain, but be careful not to overmix as this can lead to a dense bread.
6. Add Optional Ingredients:
If you’re using chocolate chips or nuts, gently fold them in now until they are evenly mixed throughout the batter.
7. Pour and Bake:
Pour the batter into the prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake for 50-60 minutes. Start checking for doneness at around 50 minutes by inserting a toothpick into the center. If it comes out mostly clean (with a few moist crumbs), the bread is ready!
8. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your moist, chocolaty zucchini bread with family and friends!
FAQ for Moist Chocolate Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. For the best results, try using half whole wheat and half all-purpose flour to keep it light and moist.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and refrigerate, or freeze it for up to 3 months.
Can I Use Unsweetened Applesauce Instead of Oil?
Absolutely! Unsweetened applesauce is a great substitute for oil. Use the same amount, but keep in mind it will make the bread slightly less rich. You can also use half oil and half applesauce for a balance of flavor and moisture.
What Other Add-ins Can I Include?
Feel free to get creative! You can add nuts like walnuts or pecans, dried fruits like cranberries, or even spices like nutmeg for a warm flavor boost. Just be sure not to add too much, as it can affect the texture of the bread.
