This moist chocolate zucchini bread is a tasty treat that’s both sweet and secretly healthy! With rich cocoa and fresh zucchini, it’s a chocolate lover’s dream.
Trust me, no one will guess there’s zucchini hiding in there. It’s perfect for breakfast or a snack, and makes your kitchen smell amazing. Just grab a slice and enjoy! 😊
Key Ingredients & Substitutions
Zucchini: Shredded zucchini keeps the bread moist without adding much flavor. You can substitute it with grated carrots for a different twist, or even use applesauce for moisture.
Gluten-Free Flour Blend: Choose a blend with xanthan gum to help the bread hold its shape. If you can’t find it, you can use almond flour or oat flour, but you might need to adjust the amount a bit for texture.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you need a substitute, you can use carob powder, but it will change the taste slightly.
Greek Yogurt: This adds moisture and a bit of tang. If you prefer, you can replace it with applesauce, mashed banana, or a dairy-free yogurt for a lighter option.
Chocolate Chips: These are optional, but they add a nice touch of sweetness. You could substitute with dried fruit like chopped dates or walnuts if you want to switch it up!
How Can I Ensure My Zucchini Bread is Extra Moist?
Keeping your zucchini bread moist relies on a couple key steps. First, make sure to remove excess water from your shredded zucchini; too much moisture can affect the texture. Pat it down with a kitchen towel gently. Second, using yogurt adds that needed moisture, making your bread tender and fluffy. Also, avoid overmixing: fold in the dry ingredients slowly. This helps maintain a light texture.
- Prep your zucchini properly by squeezing out extra moisture.
- Incorporate yogurt as it gives that wonderful softness.
- Mix just until combined to keep the crumb airy.
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
- 2 cups shredded zucchini (about 2 medium zucchini)
- 3/4 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or dairy-free yogurt (for moisture)
- 1/2 cup chocolate chips (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread takes about 15 minutes to prepare, and then you’ll need to bake it for 50-60 minutes. After baking, allow it to cool for about 10-15 minutes in the pan before transferring it to a wire rack. So, in total, you’re looking at about 1 hour and 30 minutes, giving you a tasty treat ready to go!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Shredding the Zucchini:
Wash your zucchini and shred it using a grater or food processor. Make sure to pat it dry gently with a towel to remove any excess moisture. This will help keep your bread from getting too wet.
3. Mixing Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This ensures an even distribution of the dry ingredients throughout the batter.
4. Preparing the Wet Ingredients:
In a large bowl, beat the eggs with brown sugar and granulated sugar until well combined. Then, add the vegetable oil, vanilla extract, and Greek yogurt to the wet mixture and mix thoroughly until smooth.
5. Combining the Mixtures:
Gradually add the dry ingredients into the wet mixture, folding gently to combine them. Be careful not to overmix; you just want everything blended together.
6. Adding Zucchini and Chocolate Chips:
Now, fold in the shredded zucchini and chocolate chips (if you’re using them), ensuring they are evenly distributed within the batter.
7. Baking the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
8. Cooling Time:
Once baked, let the bread cool in the pan for 10-15 minutes. Afterward, carefully transfer it to a wire rack to cool completely. This helps maintain its moist texture.
9. Slicing and Enjoying:
Once cooled, slice the bread and enjoy! It’s perfect for breakfast, dessert, or just a lovely snack throughout the day!
This recipe yields a rich, moist bread with a tender crumb, thanks to the zucchini and yogurt moisture combination. Perfect for a gluten-free dessert or snack!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Sugar?
Absolutely! You can substitute the brown and granulated sugar with coconut sugar or a sugar substitute like stevia or erythritol. Keep in mind that using a substitute may alter the sweetness and moisture level slightly.
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 freeze it for up to 3 months. Just thaw it overnight in the fridge before enjoying!
Can I Substitute the Zucchini with Other Vegetables?
Yes, you can substitute the zucchini with shredded carrots or even cooked and pureed pumpkin for a different flavor and texture. Keep in mind that different vegetables may affect the sweetness and moisture of the bread.
What’s the Best Way to Serve This Bread?
This chocolate zucchini bread is delicious on its own, but you can enhance it by spreading a bit of nut butter, cream cheese, or a sprinkle of powdered sugar on top. It’s also great served warm, straight from the oven!
