Why Is My Double Chocolate Zucchini Bread Too Wet?

Double Chocolate Zucchini Bread should have a moist, fudgy crumb, but it should not be wet or raw in the center. Excess moisture can result from underbaking, using too much zucchini, or measuring the dry ingredients incorrectly. Bake until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. Remember that a narrower loaf pan may require several additional minutes in the oven.

Do I Need to Squeeze the Zucchini Before Baking?

Freshly shredded zucchini does not need to be squeezed dry for this Double Chocolate Zucchini Bread. Its natural moisture helps create the soft and tender texture that makes this chocolate quick bread so appealing. If you are using previously frozen zucchini, thaw it first and lightly blot away excess water. Avoid removing all the moisture, since the zucchini still needs to contribute tenderness to the loaf.

Can I Freeze Double Chocolate Zucchini Bread?

Yes. Double Chocolate Zucchini Bread freezes exceptionally well, making it a convenient make-ahead recipe. Allow the baked loaf to cool completely, wrap it securely, and store it in freezer-safe packaging for up to three months. You can also freeze individual slices. Thaw them overnight in the refrigerator or bring them to room temperature before serving.

Easy Double Chocolate Zucchini Bread

Name: Double Chocolate Zucchini Bread
Prep time: 15 min
Cook time: PT-496295H12M15S
Total time: PT-496295H12M15S
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour; 1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder; 3/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon espresso powder; 3/4 cup (135g) semi-sweet chocolate chips, plus extra for topping if desired; 2 large eggs, at room temperature; 1/4 cup (60ml) avocado oil, olive oil, melted coconut oil, vegetable oil, or canola oil; 1/3 cup (80g) plain Greek yogurt or sour cream, at room temperature; 2/3 cup (135g) granulated sugar; 1 teaspoon pure vanilla extract; 1 1/2 cups (about 185g) freshly shredded zucchini

Description

Double Chocolate Zucchini Bread is a rich, moist, and fudgy quick bread made with fresh shredded zucchini, cocoa powder, Greek yogurt, and plenty of semi-sweet chocolate chips. The zucchini adds natural moisture without a noticeable vegetable flavor, while espresso powder enhances the deep chocolate taste. This easy homemade loaf is perfect for breakfast, snacks, or dessert and freezes well for make-ahead enjoyment.

Ingredients

Scale

1 cup (125g) all-purpose flour
1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon espresso powder
3/4 cup (135g) semi-sweet chocolate chips, plus extra for topping if desired
2 large eggs, at room temperature
1/4 cup (60ml) avocado oil, olive oil, melted coconut oil, vegetable oil, or canola oil
1/3 cup (80g) plain Greek yogurt or sour cream, at room temperature
2/3 cup (135g) granulated sugar
1 teaspoon pure vanilla extract
1 1/2 cups (about 185g) freshly shredded zucchini

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Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or an 8.5×4.5-inch loaf pan with nonstick spray.
Wash the zucchini, trim the bottom end, and shred it using the large holes of a box grater. There is no need to peel or blot fresh zucchini.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until evenly combined.
Stir the semi-sweet chocolate chips into the dry ingredients and set the bowl aside.
In a separate medium bowl, whisk the eggs, oil, Greek yogurt or sour cream, granulated sugar, and vanilla extract until smooth.
Slowly pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid overmixing.
Fold in the shredded zucchini with a spatula. The batter will be very thick, which is normal.
Spread the batter evenly into the prepared loaf pan. Sprinkle additional chocolate chips over the top if desired.
Bake for 45 to 55 minutes. Loosely cover the loaf with aluminum foil about halfway through baking if the top begins to darken too quickly.
Begin checking for doneness around 45 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs and no raw batter.
Remove the loaf from the oven and cool it in the pan on a wire rack for about 1 hour.
Remove the bread from the pan and transfer it directly to the wire rack. Allow it to cool completely before slicing for the best texture and flavor.

Notes

Do not squeeze or blot freshly shredded zucchini because its natural moisture helps keep the bread soft and fudgy.
If using frozen zucchini, thaw it completely and lightly blot away excess liquid before adding it to the batter.
The zucchini does not need to be peeled, although peeling is optional if you want to hide all visible green flecks.
Espresso powder enhances the chocolate flavor without making the bread taste strongly of coffee. It can be omitted or replaced with about 1 teaspoon instant coffee powder.
Greek yogurt may be replaced with regular plain yogurt or sour cream.
Avocado, vegetable, canola, olive, melted coconut oil, or melted butter can be used as the fat.
For a sweeter loaf, the granulated sugar can be increased to 3/4 cup (150g).
A 9×5-inch loaf pan generally bakes closer to 45 minutes, while a smaller 8.5×4.5-inch pan may require closer to 55 minutes.
Store the cooled bread tightly covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Freeze the completely cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before serving.
The recipe can be doubled and divided evenly between two loaf pans.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Quick Bread, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 246 kcal
Sugar: 20 g
Sodium: 76.4 mg
Fat: 11.9 g
Saturated Fat: approximately 4.5 g
Unsaturated Fat: approximately 7 g
Trans Fat: 0 g
Carbohydrates: 33.2 g
Fiber: approximately 2.5 g
Protein: 5.4 g
Cholesterol: 37.6 mg