Ultimate Moist Chocolate Zucchini Bread Recipe!

Okay, Get Ready for the Best Moist Chocolate Zucchini Bread Ever!

Okay, flavor adventurers, gather ’round! I’ve got something truly epic to share: my ultimate, mind-blowing moist chocolate zucchini bread.

This isn’t your grandma’s zucchini bread (unless your grandma is a total flavor rebel, in which case, HIGH FIVE!). We’re talking intensely chocolatey, perfectly moist chocolate zucchini bread that’s so good, it’s practically dessert disguised as breakfast.

I remember the exact moment I knew this moist chocolate zucchini bread was a winner. I pulled a loaf fresh from the oven, still warm and fudgy. The chocolate aroma filled the kitchen, promising pure indulgence. My neighbor, Maria, popped over. I handed her a slice, steaming hot.

She took one bite, closed her eyes, and said, “Quinn, I think I just saw God.” Okay, maybe a little dramatic, but that’s the effect this moist chocolate zucchini bread has on people!

It was the fudgy texture that got me. The rich chocolate flavor singing in harmony with the subtle zucchini sweetness. She took another bite and said this moist chocolate zucchini bread reminded her of a family gathering from her childhood. It made me smile.

That’s what I’m all about. Turning ordinary ingredients into flavor adventures that make every day feel like a celebration. And this moist chocolate zucchini bread? It’s the Cuba Queen philosophy in loaf form.

I’m practically bursting to share this chocolate zucchini bread recipe with you. Get ready to bake up a batch of pure happiness!

INGREDIENTS You Need for This

This ingredient list is SHORT but mighty! The secret to epic moist chocolate zucchini bread is using BUTTERMILK instead of regular milk. Trust me, it’s a total game-changer. You’ll find the best cocoa powder for this delicious and moist chocolate zucchini bread at specialty spice shops. Splurge on this one ingredient – trust me. For budget-friendly flavor, substitute some of the chocolate chips with chopped walnuts or pecans. Store your zucchini in the fridge until you’re ready to grate it – this will help it stay firm and prevent it from getting mushy.

• 2 cups all-purpose flour: The foundation of our moist chocolate zucchini bread.
• ¾ cup unsweetened cocoa powder: Don’t skimp here! Go for the good stuff. A high-quality cocoa powder will make all the difference in flavor.
• 1 teaspoon baking soda: For that perfect rise and fluffy texture.
• ½ teaspoon baking powder: A little extra lift never hurt anyone.
• ½ teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
• 1 cup granulated sugar: Sweetness is key, but we’re not going overboard.
• ½ cup packed brown sugar: This is the secret weapon for moist chocolate zucchini bread. It adds a depth of flavor and a chewy texture that’s absolutely irresistible.
• ½ cup vegetable oil: Keeps things super moist. You can also use melted coconut oil for a slightly different flavor profile.
• 2 large eggs: To bind everything together and add richness.
• 1 teaspoon vanilla extract: A flavor enhancer. Don’t skip it!
• 1 cup buttermilk: My other secret weapon! Buttermilk adds tang and tenderness. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes, and voila!
• 2 cups grated zucchini: The star of the show! Don’t bother peeling it – the skin adds a nice color and extra nutrients. Just be sure to squeeze out any excess moisture after grating.
• 1 cup chocolate chips: Because why not? Semi-sweet, dark, milk – whatever your heart desires!

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Don’t stress – your incredibly moist chocolate zucchini bread is going to be incredible.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures everything is evenly distributed.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, vanilla extract, and buttermilk. Make sure everything is well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing can lead to a tough moist chocolate zucchini bread.
5. Gently fold in the grated zucchini and chocolate chips. Pro tip for moist chocolate zucchini bread perfection: don’t squeeze ALL the moisture out of the zucchini. A little moisture is what keeps it, well, moist!
6. Pour the batter into the prepared loaf pan and spread evenly. In my kitchen, this easy moist chocolate zucchini bread takes exactly 55-65 minutes to bake.
7. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Your moist chocolate zucchini bread should smell divine and have a rich, dark color.
8. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is where your moist chocolate zucchini bread transforms into pure magic.

Here’s where most people mess up their moist chocolate zucchini bread – they overbake it! Keep a close eye on it during the last 15 minutes of baking. If the top starts to get too dark, tent it with foil. Your moist chocolate zucchini bread should feel firm to the touch but still have a slight springiness. While your moist chocolate zucchini bread is working its magic, grab your camera – this is Instagram gold!

PRESENTATION

Presentation is key to enjoying this moist chocolate zucchini bread. Slice it up and serve it warm with a pat of butter or a scoop of vanilla ice cream. It’s also amazing with a dollop of whipped cream and a sprinkle of cocoa powder. This super moist chocolate zucchini bread is the perfect addition to a brunch spread, a cozy afternoon tea, or even a decadent dessert. People absolutely lose their minds when I serve this at potlucks.

For an Instagram-worthy presentation, dust the loaf with powdered sugar or drizzle it with melted chocolate. Want to get really fancy? Make a chocolate ganache and pour it over the top. Leftovers can be transformed into amazing French toast or bread pudding. This recipe for moist chocolate zucchini bread absolutely slays at dinner parties! During the fall, I love adding a hint of cinnamon and nutmeg to the batter for a warm and cozy twist on this moist chocolate zucchini bread.

Speaking of flavor combinations, pairing this moist chocolate zucchini bread with a strong cup of Cuban coffee or a glass of cold milk is a must. It’s the perfect balance of sweet and bitter, rich and refreshing. For more bold flavor adventures, check out my Chocolate Zucchini Muffins.

FAQs

Q: Can I make this moist chocolate zucchini bread spicier?

A: Absolutely! Add a pinch of cayenne pepper to the dry ingredients for a subtle kick. Or, for a more intense heat, use Mexican chocolate chips that already have chili powder in them.

Q: What if I don’t have buttermilk for my moist chocolate zucchini bread?

A: No problem! You can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes, and it will thicken up to a buttermilk-like consistency.

Q: How do I know when my incredibly moist chocolate zucchini bread is perfectly done?

A: The best way to tell is to insert a wooden skewer into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready. Be careful not to overbake it, as this will make it dry.

Q: Can I freeze this unbelievably moist chocolate zucchini bread?

A: Yes! Wrap the cooled loaf tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. To thaw, simply leave it at room temperature for a few hours.

Q: Can I reduce the sugar in this bake sale winning moist chocolate zucchini bread?

A: You can reduce the sugar by up to ¼ cup without significantly affecting the texture. However, keep in mind that sugar does contribute to the moisture and tenderness of the bread, so reducing it too much may result in a drier loaf.

Q: Can I make this recipe vegan?

A: Yes, you can! This Vegan Double Chocolate Zucchini Bread – Thank You Berry Much is a great resource to help.

Q: Can I add nuts to this wonderful moist chocolate zucchini bread?

A: Absolutely! Chopped walnuts, pecans, or even macadamia nuts would be delicious additions. Add them to the batter along with the chocolate chips.

CONCLUSION

This moist chocolate zucchini bread is more than just a recipe; it’s a testament to the power of bold flavors and unexpected combinations. It represents everything Cuba Queen stands for: taking everyday ingredients and turning them into something extraordinary. So, here’s a recipe that will make you forget store-bought bread is an option.

My Power Tips:

• Don’t overmix the batter: This is crucial for a tender loaf.
• Don’t overbake: Keep a close eye on it during the last 15 minutes.
• Let it cool completely: This allows the flavors to fully develop and the texture to set.

I’ve created countless versions of this moist chocolate zucchini bread, including one with peanut butter chips, another with a swirl of Nutella, and even a savory version with cheddar cheese and jalapenos (don’t knock it ’til you try it!). If your kids love this moist chocolate zucchini bread, they’ll go crazy for my Pumpkin Zucchini Bread!

But honestly, the classic and easy moist chocolate zucchini bread recipe gets the biggest reactions every time. It’s my go to! It really doesn’t disappoint. I have a friend who also really enjoys the Healthy Chocolate Zucchini Bread – iFoodReal.com for a lighter but just as moist option.

I’m confident that you, flavor adventurer, can make this fudgy moist chocolate zucchini bread your own signature dish. So, go ahead, grab your ingredients, and get baking!

I know you are going to love the double chocolate zucchini bread – smitten kitchen version!

Don’t forget to share your results with me! I can’t wait to see your culinary creations and hear your flavor adventures. This moist chocolate zucchini bread is waiting to be made. And with every bite you will make delicious memories!

 
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moist chocolate zucchini bread

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Pin Recipe

This moist chocolate zucchini bread is packed with flavor and incredibly easy to make. The shredded zucchini adds moisture, while the chocolate chips make it a decadent treat perfect for breakfast or dessert.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Yield: 1 loaf
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini, excess moisture squeezed out
• 1 cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the shredded zucchini and chocolate chips.
6. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, use dark chocolate chips or add a streusel topping before baking.