This Super Moist Double Chocolate Zucchini Bread is a chocolate lover’s dream! It’s rich, tender, and secretly hides some healthy zucchini inside. You won’t believe how good it tastes!
Honestly, it’s so moist that you’ll keep going back for more. I like to enjoy mine with a cup of coffee. Who knew veggies could be this tasty? 😄
Making this bread is super easy! Just mix everything together, pop it in the oven, and watch it disappear in minutes. Perfect for breakfast or a sweet snack anytime!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend. I’ve tried both, and they work well!
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. You can swap it with Dutch-processed cocoa if you want a smoother taste, but don’t use sweetened cocoa, as it will alter the sweetness of the bread.
Granulated & Brown Sugar: This combination offers both sweetness and moisture. Feel free to use coconut sugar for a healthier alternative, but keep in mind it may slightly change the texture.
Zucchini: Fresh grated zucchini adds moisture. If you’re in a pinch, you can use shredded carrots or finely mashed banana, but the flavor will change a bit.
Sour Cream or Greek Yogurt: Both add moisture and richness. You can use plain yogurt if that’s what you have, or even applesauce for a lower-fat version!
How Do I Squeeze the Moisture Out of Zucchini?
Squeezing out excess moisture from zucchini is key for a perfect bread. Too much moisture can make your bread soggy. Here’s how I do it:
- Grate your zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or several layers of paper towels.
- Squeeze the towel tightly over the sink to remove as much liquid as possible. Aim for it to be fairly dry.
This simple step really helps achieve that super moist texture without making the bread overly wet!
Super Moist Double Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Add-ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- ¾ cup semi-sweet chocolate chips, divided
- ½ cup sour cream or plain Greek yogurt (for extra moistness)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50–60 minutes to bake, plus about 15 minutes for cooling. So, you’ll want to set aside about 1 hour and 30 minutes for the entire process before enjoying your delicious bread!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 9×5 inch loaf pan and grease and flour it, or use parchment paper for easy removal later. This will help your bread come out without sticking.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This helps to ensure that everything is evenly mixed and prevents any clumpy bites of baking soda later!
3. Combining Wet Ingredients:
In a large bowl, use a hand or stand mixer to blend the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until everything is well combined and nice and smooth.
4. Adding the Creaminess:
Next, stir in the sour cream (or Greek yogurt). This is where our bread gets that lovely moisture that makes it so delicious! Mix until everything is ultra-smooth.
5. Bringing It All Together:
Now, it’s time to combine the dry ingredients with the wet ones. Gradually add the dry mix to the wet ingredients, stirring just until combined. Don’t overmix—it’s okay if there are a few small lumps!
6. Folding in Zucchini and Chips:
Gently fold in the grated zucchini and half of the chocolate chips into the batter with a spatula. This gives your bread its signature chocolatey goodness with a healthy twist!
7. Pouring and Topping:
Pour the batter into your prepared loaf pan. It will be thick and rich! Sprinkle the remaining chocolate chips on top for that extra melty chocolate experience.
8. Baking to Perfection:
Bake in your preheated oven for 50–60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs—perfect!
9. Cooling Down:
Finally, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing and digging in!
Enjoy your delicious, super moist double chocolate zucchini bread! It’s sure to be a hit with everyone!
FAQ about Super Moist Double Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just make sure to thaw the frozen zucchini and squeeze out the excess moisture before adding it to the batter. This will help maintain the bread’s moisture without making it soggy.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze slices for up to 3 months. Just thaw and enjoy whenever you’re ready!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes! You can substitute whole wheat flour, but expect a slightly denser texture. You might want to use a mix of whole wheat and all-purpose flour for the best results—around 50/50 works well!
What Should I Serve with Zucchini Bread?
This chocolate zucchini bread is delicious on its own, but you can enjoy it with a spread of butter or cream cheese. Pair it with a cup of coffee or a glass of cold milk for an extra treat!
