This Moist Chocolate Zucchini Bread is a chocolate lover’s dream! Packed with rich cocoa flavor and created with sneaky veggies, it’s like having dessert for breakfast.
Honestly, no one will guess there’s zucchini hiding in there. I’ve seen my friends go for seconds without knowing it! 🍞😄 It’s easy to whip up and tastes oh-so-good!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found that it works pretty well!
Cocoa Powder: Unsweetened cocoa powder gives the bread its rich chocolate flavor. Don’t have any? You can use Dutch-process cocoa, but it may change the flavor slightly. Just a heads-up!
Sugar: The mix of granulated and brown sugar adds sweetness and moisture. If you’re watching sugar intake, you can replace some of it with a sugar substitute or use coconut sugar for a different flavor.
Zucchini: Fresh zucchini is key for moisture. If it’s out of season or you can’t find it, try using finely grated carrots for a different twist, although they will add a bit of their flavor.
Chocolate Chips: Semi-sweet chips add extra chocolatey goodness! You can use dark chocolate chips or even milk chocolate if you prefer it sweeter. I’m a fan of the bittersweet variety for balance!
How Can I Avoid Overmixing When Combining Ingredients?
Mixing the batter just right is crucial to keep the bread tender and moist! Here’s how you can do it:
- After combining your wet ingredients, pour the dry ingredients in all at once. This helps minimize stirring.
- Use a folding technique instead of stirring. That means gently scooping from the bottom and folding over the top until you see no dry flour. There can still be a few lumps!
- As soon as you reach that point, stop mixing. Overmixing can lead to a dense texture, which is not what we want!
Follow these tips, and you’ll find the perfect balance for your chocolate zucchini bread. Enjoy your baking!
Moist Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
- ½ cup milk or buttermilk
- ¾ cup semi-sweet chocolate chips (optional for extra chocolatey texture)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 50-60 minutes to bake, plus 15 minutes of cooling time. You’ll have delicious, moist chocolate zucchini bread ready in about 1.5 hours!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later. This will ensure your bread doesn’t stick!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Mix until everything is well combined. This helps the baking powder activate properly when you mix it with wet ingredients.
3. Preparing the Wet Ingredients:
In a large mixing bowl, beat the eggs with the granulated sugar and brown sugar using a whisk or an electric mixer until the mixture is smooth and creamy. Then, add the vegetable oil and vanilla extract, mixing until everything is well combined.
4. Adding Zucchini and Milk:
Stir in the finely shredded zucchini and your choice of milk (or buttermilk). This will add moisture and keep your bread soft and tender. Make sure it’s mixed evenly!
5. Combining Dry and Wet Ingredients:
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix here; a few lumps are perfectly fine!
6. Adding Chocolate Chips:
If you love extra chocolate flavor, fold in the semi-sweet chocolate chips at this stage. They will melt beautifully while baking, making your bread even more delicious!
7. Baking the Bread:
Pour the batter into your prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs attached.
8. Cooling and Serving:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your delicious, moist chocolate zucchini bread!
This tasty bread keeps well in an airtight container for up to 4 days and freezes beautifully for later enjoyment. Enjoy your baking!
FAQ for Moist Chocolate Zucchini Bread
Can I Substitute the Zucchini for Other Vegetables?
Yes! If you don’t have zucchini on hand, you can use finely grated carrots or even mashed bananas. Just keep in mind that the flavor and moisture may vary slightly!
How Can I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour. Just note that it may make the bread slightly denser, so you might want to add a tablespoon of liquid to compensate.
What Can I Do If My Bread Is Too Dense?
If your bread turns out too dense, it might be due to overmixing the batter or not measuring your flour correctly. Next time, try not to overmix after adding the dry ingredients, and ensure you’re spooning the flour into your measuring cup rather than scooping it directly from the bag!
