This moist chocolate zucchini bread is a delightful treat that combines rich chocolate flavor with sneaky veggies! You won’t even taste the zucchini, I promise!
Trust me, it’s the perfect way to use up extra zucchini from your garden. I love pairing a slice with my morning coffee for a tasty breakfast surprise. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you want a gluten-free option, try using a gluten-free flour blend. I’ve found that almond flour also works well for a nutty touch.
Cocoa powder: Unsweetened cocoa powder gives a rich chocolate flavor. If you’re looking for a lighter option, you can use Dutch-processed cocoa, but remember it tends to be less bitter and more mellow.
Granulated and brown sugar: Together, they keep the bread moist and add sweetness. If you’re watching sugar intake, feel free to substitute with coconut sugar or a sugar alternative like stevia, but check the packaging for the right amounts.
Zucchini: Grated zucchini is the star here, hiding its veggie goodness! You can also use yellow squash if zucchini isn’t available. Just ensure it’s finely grated.
Sour cream or Greek yogurt: Both add moisture to the bread. If you need a dairy-free option, try using unsweetened almond milk yogurt instead.
What’s the Best Way to Grate Zucchini?
Grating zucchini can be tricky if you want to avoid excess moisture in your bread. Here’s how to do it right:
- Use the large holes of a box grater for quick grating.
- Once grated, place the zucchini in a clean kitchen towel or cheesecloth.
- Squeeze out as much moisture as you can; this helps prevent a soggy loaf.
By removing some of the excess moisture, you’ll achieve a perfectly moist chocolate zucchini bread without it becoming too dense!
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or Greek yogurt
- ½ cup chocolate chips (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then 50-60 minutes of baking time. After you’ve baked your bread, let it cool for around 10 minutes in the pan, and voila! You’ll have a deliciously moist zucchini bread ready to enjoy.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step to ensure your bread bakes evenly. While it’s heating, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This helps ensure all the dry ingredients are evenly distributed and ready to mix with the wet ingredients.
3. Combine Wet Ingredients:
In a larger bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until everything is well combined. You want a nice smooth mixture here!
4. Add Zucchini and Sour Cream:
Next, stir in the grated zucchini and sour cream (or Greek yogurt) until they are fully incorporated into the wet mixture. You won’t even taste the zucchini, but it keeps the bread so moist!
5. Mix Dry and Wet Ingredients:
Gradually add your dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Optional Chocolate Chips:
If you’d like to use chocolate chips, fold them into the batter now. They add a lovely touch of extra chocolate flavor, but feel free to skip them if you prefer plain chocolate zucchini bread.
7. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in your preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The smell will be amazing!
8. Cooling Time:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This will help it set and enhance the flavor.
Enjoy your moist, chocolatey zucchini bread as a delightful snack or dessert! It’s sure to be a hit with family and friends.
Frequently Asked Questions (FAQ)
Can I Substitute the Sugar in This Recipe?
Absolutely! If you’re looking for a lower-sugar option, you can use coconut sugar or a sugar alternative like monk fruit or stevia. Keep in mind that substitutions may alter the sweetness, so taste as you go!
Can I Use Gluten-Free Flour Instead?
Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just make sure it contains xanthan gum, which helps with the texture and binding of the bread!
How Do I Store Leftover Zucchini Bread?
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, consider freezing it!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to fold in some walnut or pecan pieces along with the chocolate chips for added crunch. Just keep the total volume of mix-ins in check to maintain the bread’s texture and moisture!
