Moist Chocolate Zucchini Bread Recipe

Category: Desserts

This moist chocolate zucchini bread is a delicious way to use up extra zucchini! With rich chocolate flavor, it’s perfect for breakfast or a sweet snack.

Seriously, who knew veggies could be this tasty?! I love surprising friends with a slice, and they never guess there’s zucchini hiding inside. It’s a sneaky treat! 😊

Key Ingredients & Substitutions

All-Purpose Flour: This is the base of the bread. If you want to make it gluten-free, a 1:1 gluten-free flour blend can work well too!

Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. You can swap it for Dutch-processed cocoa for a milder taste, but be aware it might change the color a bit.

Zucchini: This is what keeps the bread moist! You can also use yellow squash if that’s what you have on hand. Just make sure you grate and slightly squeeze it to remove excess moisture.

Vegetable Oil: I find this gives a great texture. If you prefer, you could use melted coconut oil or applesauce for a lower fat option.

Sugar: Feel free to use brown sugar instead of granulated for a deeper flavor, or substitute a sugar alternative if you want to cut down on calories.

How Do I Grate Zucchini Without Making a Mess?

Grating zucchini is easy but can get messy! Here’s how to do it like a pro:

  • Choose a medium-sized zucchini, wash it, and cut off the ends.
  • Using a box grater or food processor, grate the zucchini using the large holes.
  • Once grated, place the zucchini in a clean kitchen towel and twist it to squeeze out excess moisture. This keeps the bread from getting too soggy.
  • Make sure to measure after squeezing so you have the right amount for the recipe.

A little prep goes a long way, and now you’re all set to enjoy a deliciously moist chocolatey treat! Happy baking!

Moist Chocolate Zucchini Bread Recipe

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 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, packed, squeezed lightly to remove excess moisture)
  • ½ cup mini chocolate chips (optional)
  • ½ cup chopped walnuts or pecans (optional)

How Much Time Will You Need?

This delicious chocolate zucchini bread takes about 15 minutes to prepare and will need about 50 to 60 minutes in the oven. Make sure to let it cool for about 15 minutes before slicing. So, in total, set aside about 1.5 hours for the entire process, and you’ll have a fantastic treat ready to enjoy!

Step-by-Step Instructions:

1. Preheat and Prepare:

Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking. This little step makes a big difference!

2. Mix Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This helps to evenly distribute the leavening and prevent any clumping. Just give it a good stir!

3. Combine Wet Ingredients:

In a separate large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. Then, add in the vegetable oil and vanilla extract, mixing everything together well.

4. Combine Both Mixtures:

Now, gently stir the dry ingredients into the wet ingredients. Mix until they are just combined—don’t worry if there are a few lumps; that’s okay! We don’t want to overmix it.

5. Add the Zucchini and Optional Ingredients:

Fold in the grated zucchini carefully, making sure it’s evenly distributed. If you’re using chocolate chips or nuts, you can add those in now too. It’s like adding a little surprise in every bite!

6. Pour into Pan:

Carefully pour the batter into your prepared loaf pan, smoothing the top gently with a spatula.

7. Bake!

Pop your loaf pan into the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center. If it comes out mostly clean with just a few moist crumbs, it’s ready!

8. Cool:

Once baked, take the bread out of the oven and let it cool in the pan for about 15 minutes. After that, carefully move it to a wire rack to cool completely. Patience will be rewarded!

9. Serve and Enjoy:

Once cooled, slice it up and serve plain or spread with a little butter. This chocolate zucchini bread stays moist and delicious for several days if kept wrapped tightly or in an airtight container. Enjoy your tasty creation!

Happy baking, and enjoy every chocolaty slice!

Moist Chocolate Zucchini Bread Recipe

FAQ for Moist Chocolate Zucchini Bread

Can I Use Whole Wheat Flour Instead of All-Purpose Flour?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour. Just keep in mind that it may give the bread a denser texture. Adding a tablespoon of extra liquid can help maintain moisture.

What If I Don’t Have Cocoa Powder?

If you’re out of cocoa powder, you can use Dutch-processed cocoa or carob powder as a substitute. If you need a non-chocolate option, consider making a simple zucchini bread by omitting the cocoa and adding cinnamon or nuts instead!

How Should I Store Leftover Zucchini Bread?

Store leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it wrapped tightly in plastic wrap and then foil for up to 3 months.

Can I Omit the Nuts and Chocolate Chips?

Absolutely! If you prefer a simpler version, you can omit both the nuts and chocolate chips. This will still result in a deliciously moist bread that highlights the flavor of the zucchini and chocolate.

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