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Ultra Moist Chocolate Zucchini Bread

A close-up of a slice cut from a very Moist Chocolate Zucchini Bread loaf topped with chocolate chips.
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This recipe yields a rich, deeply chocolate quick bread that stays exceptionally moist due to the addition of grated zucchini and melted butter.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup melted unsalted butter
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup finely grated zucchini, squeezed dry
  • 1/2 cup buttermilk or whole milk mixed with 1/2 teaspoon lemon juice
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, melted butter, vegetable oil, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients. Mix gently until just combined. Do not overmix.
  5. Fold in the squeezed, grated zucchini and the buttermilk mixture. Mix only until incorporated. A few streaks of flour are acceptable.
  6. If using, fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter.
  9. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeeze as much liquid as possible from the grated zucchini using a clean kitchen towel or paper towels. This prevents a gummy texture.
  • Using both melted butter and oil contributes significantly to the final moist texture.
  • Do not substitute the buttermilk; its acidity reacts with the leaveners to give a tender crumb.

Nutrition

Find it online: https://afripaket.com/moist-chocolate-zucchini-bread-recipe/