This Super Moist Double Chocolate Zucchini Bread is a delicious treat that combines rich chocolate and healthy zucchini. It’s like having dessert for breakfast without the guilt!
Who knew veggies could taste this good? I love sneaking this into my day, and my friends can’t believe there’s zucchini in it! Perfect for sharing or keeping all to yourself. 😄
It’s so easy to whip up! Just mix the ingredients and bake. The result is a moist, chocolatey delight that’s perfect with a cup of coffee or anytime you crave a sweet treat!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you need a gluten-free option, gluten-free all-purpose flour works well here!
Unsweetened cocoa powder: It gives the bread a deep chocolate flavor. You could use Dutch-processed cocoa, but it will alter the flavor a bit. Avoid sweetened varieties to keep it balanced!
Zucchini: Freshly grated zucchini is key for moisture. You can substitute it with grated carrots for a different twist, but adjust the spices to match!
Vegetable oil: This helps keep the bread moist. If you’re looking for a healthier option, you can use applesauce instead; it will sweetness and moisture without the added fat.
Chocolate chips: Semi-sweet are perfect for balancing out the bitterness of the cocoa. Feel free to use dark chocolate or even white chocolate if you’re feeling adventurous!
How Do You Ensure Your Zucchini Bread Is Moist?
One of the challenges with zucchini bread is keeping it moist without being soggy. Here are some tips:
- Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This prevents the bread from getting too wet.
- Don’t overmix the batter; this can lead to a tough texture. Mix until just combined.
- Use an oven thermometer to ensure your oven is at the right temperature. An inaccurate oven can lead to overbaking or underbaking.
With these tips, you’ll have deliciously moist and chocolatey zucchini bread every time! Enjoy!
Super Moist Double Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon
Wet Ingredients:
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- â…“ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Other Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ¾ cup semi-sweet chocolate chips (plus extra for topping if desired)
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and around 50-60 minutes to bake. Allow for some cooling time afterward—totaling about 1 hour and 30 minutes before you can slice into this delicious treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, lightly grease a 9×5 inch loaf pan or line it with parchment paper to make it easy to remove your bread later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This helps distribute the leavening agents evenly, ensuring your bread rises perfectly!
3. Combine the Wet Ingredients:
In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended. This creates a nice base for your bread.
4. Combine Wet and Dry Ingredients:
Gently pour the wet mixture into the bowl containing the dry ingredients. Stir together until just combined; be careful not to over-mix, as this can make the bread tough.
5. Add Zucchini and Chocolate Chips:
Now, fold in the grated zucchini and ¾ cup of chocolate chips into the batter gently. This is what makes your bread moist and delicious!
6. Prepare to Bake:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. If you’re feeling extra chocolatey, sprinkle a few more chocolate chips on top for a delightful finishing touch!
7. Bake the Bread:
Slide the loaf pan into the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs.
8. Cool and Serve:
Once done, let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps the loaf set and makes it easier to cut!
9. Enjoy!
Your Super Moist Double Chocolate Zucchini Bread is now ready to be enjoyed! Perfect for breakfast, a snack, or even dessert—indulge in its rich, chocolatey goodness!
This recipe yields a deeply chocolate-flavored, moist zucchini bread loaded with melty chocolate chips both inside and on top—perfect for a decadent snack or dessert. Enjoy every bite!
Frequently Asked Questions (FAQ)
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. You might want to use a mix of both for a lighter loaf. Additionally, consider adding a tablespoon or two of liquid to compensate for the increased absorbency of whole wheat flour.
What Should I Do If My Zucchini Bread Turns Out Too Moist?
If your zucchini bread is too moist, it might be due to excess moisture in the zucchini. Always squeeze out the excess water from the grated zucchini before adding it to the batter. If it’s already baked and too moist, try slicing it and toasting each piece lightly in a toaster or oven to help dry it out a bit.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can slice it and freeze it for up to 3 months. Just wrap each slice tightly in plastic wrap and place it in a zip-lock bag before freezing.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts, like walnuts or pecans, or even a swirl of peanut butter for extra flavor. Just fold them in with the zucchini and chocolate chips to ensure even distribution throughout the bread!