Should you squeeze water out of zucchini for bread ?

Yes, but only lightly. Squeezing out some moisture helps keep the loaf from becoming soggy. Use a clean towel or paper towels to gently press out excess liquid without drying the zucchini completely.

Why does my zucchini bread always sink in the middle

This can happen if the bread is underbaked or the leavening agents are not fresh. Always test with a toothpick near the center and replace baking soda and baking powder every six months for best results.

How to keep chocolate chips from sinking in zucchini bread

Toss the chocolate chips with a spoonful of flour before folding them into the batter. This helps them stay suspended throughout the loaf instead of settling at the bottom.

Why is my chocolate zucchini bread dry

Dry bread is usually the result of too much flour or overbaking. Make sure to measure flour using the spoon and level method and check your oven early to avoid drying it out. Adding a little extra zucchini can also boost moisture.

Easy Chocolate Zucchini Bread (Moist & Fudgy)

Description

Rich, moist, and loaded with chocolate flavor, this chocolate zucchini bread is the perfect way to use up garden zucchini while satisfying your sweet tooth.

Ingredients

Scale

For the base

2 cups shredded zucchini, about 2 medium zucchini

2 cups all-purpose flour

½ cup unsweetened cocoa powder, Dutch-process for deeper color and flavor

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon, optional but adds warmth

For the wet mixture

1 cup granulated sugar

½ cup packed brown sugar, for extra moisture and depth

½ cup vegetable oil, or use canola or melted coconut oil

3 large eggs, lightly beaten and at room temperature

1 teaspoon pure vanilla extract

Add-ins

1 cup semisweet chocolate chips, or chunks if preferred for gooey texture

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Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.

2. Shred the zucchini using a box grater. Do not peel. Set aside. If it’s very watery, lightly pat with a paper towel but do not squeeze it dry.

3. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This helps distribute the leavening agents evenly.

4. In a large mixing bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and fully blended.

5. Add the shredded zucchini to the wet mixture and stir to combine. The batter will look loose at first but will thicken once the dry ingredients are added.

6. Gradually add the dry ingredients to the wet mixture. Stir just until no dry streaks remain. Overmixing can lead to dense bread.

7. Gently fold in the chocolate chips using a spatula. This helps keep the batter light and evenly distributes the chocolate.

8. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

9. Bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.

10. Let the bread cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps lock in moisture and prevents crumbling.

Notes

If you have an abundance of zucchini, you can either use a box grater or the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2-cup portions and use for more zucchini bread in the future.

When slicing, don’t use an overly serrated knife. Make sure to clean the blade between each slice.

This can also be made as muffins by adjusting your bake time to only 18 to 24 minutes (depending on the oven).

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 411
Sugar: 29g
Sodium: 242mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 48g
Fiber: 4g
Protein: 6g
Cholesterol: 63mg