Go Back
- 1 medium zucchini, grated (about 1 cup) - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder In this recipe, grated zucchini adds moisture and a subtle flavor. It helps keep the bread soft and tender. Use fresh zucchini for the best taste. All-purpose flour gives structure. It provides the right balance to the moist ingredients. Cocoa powder adds rich chocolate flavor. It ensures you enjoy the chocolatey goodness in every bite. - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil or melted coconut oil I use both granulated and brown sugar for depth. Granulated sugar makes it sweet, while brown sugar gives a hint of caramel. For fats, vegetable oil or melted coconut oil keeps the bread moist. Coconut oil adds a slight coconut flavor, which pairs well with chocolate. - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon Eggs bind the ingredients together. They also add richness to the bread. I like using vanilla extract for warmth. It enhances the overall flavor profile. Cinnamon adds a cozy spice note. This small touch makes the bread feel more comforting and inviting. {{ingredient_image_1}} To start, grab a medium zucchini. Grate it until you have about one cup. Sprinkle a pinch of salt on the grated zucchini. Let it sit for ten minutes. This will draw out moisture. After ten minutes, take the zucchini and squeeze it gently. Remove as much liquid as you can. Set the squeezed zucchini aside. This step makes your bread moist but not soggy. Now, take a medium bowl. In it, whisk together key dry ingredients. Combine one cup of all-purpose flour, half a cup of unsweetened cocoa powder, half a teaspoon of baking soda, half a teaspoon of baking powder, a quarter teaspoon of salt, and half a teaspoon of cinnamon. Make sure there are no lumps. Set this dry mixture aside for later. Next, grab a large mixing bowl. Add half a cup of granulated sugar and a quarter cup of brown sugar. Pour in half a cup of vegetable oil or melted coconut oil. Crack in two large eggs and add one teaspoon of vanilla extract. Mix everything until smooth. Now, slowly add the dry mixture to the wet ingredients. Stir gently until just combined. Avoid overmixing; it helps keep the bread fluffy. Then, fold in the grated zucchini. Also, add half a cup of semi-sweet chocolate chips, half a cup of white chocolate chips, and half a cup of dark chocolate chunks. Make sure the chocolate is evenly mixed in. Now it’s time to bake! Pour the batter into a prepared 9x5 inch loaf pan. Smooth the top with a spatula for an even finish. Place the pan in a preheated oven at 350°F (175°C). Bake for 45 to 55 minutes. To check if the bread is done, insert a toothpick into the center. If it comes out clean, your bread is ready. Let it cool for ten minutes in the pan, then transfer it to a wire rack. To get the best texture, avoid overmixing the batter. When you mix too much, the bread can turn out tough. Stir gently until everything is just combined. Also, pay attention to ingredient temperature. Use room temperature eggs and oil for even mixing. Cold ingredients can make it hard to blend well. You can enhance the flavor by adding spices or nuts. A pinch of nutmeg or some chopped nuts can add a nice crunch. Using quality chocolate makes a big difference. Choose good semi-sweet, white, and dark chocolate for rich flavor. The better the chocolate, the more your bread will shine. For a lovely finish, dust the top with powdered sugar. It gives a nice look and a sweet touch. Serve warm slices with a dollop of whipped cream or a scoop of ice cream. This makes each bite even more delightful. Enjoy your treats! Pro Tips Use Fresh Zucchini: Choose firm, fresh zucchini for the best flavor and texture. Older zucchini may be more watery and less flavorful. Don't Skip the Salting: Salting the grated zucchini helps to draw out excess moisture. Be sure to squeeze it well before adding it to the batter to prevent a soggy loaf. Mix Gently: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense bread. Storage Tips: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months. {{image_2}} You can make some smart swaps to boost nutrition. - Substituting whole wheat flour: Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients without changing the taste much. - Using alternative sweeteners: Try using honey or maple syrup instead of regular sugar. This gives a unique flavor and lowers refined sugar intake. Switching up flavors can make your bread special. - Different types of chocolate: Use milk chocolate chips instead of semi-sweet for a sweeter taste. Dark chocolate chunks add a nice richness, too. - Adding nuts or dried fruit: Pecans or walnuts bring a crunchy texture. You can also add raisins or dried cranberries for a fruity twist. You can adapt this recipe for different diets. - Vegan modifications: Replace the eggs with flaxseed meal or applesauce. These work well and keep the loaf moist. - Gluten-free options: Use a gluten-free flour blend to make this bread gluten-free. It still turns out delicious and moist. To keep your Triple Chocolate Zucchini Bread fresh, wrap it tightly in plastic wrap. Store the wrapped bread at room temperature for up to three days. If you want to keep it longer, place it in an airtight container. This helps prevent it from drying out. If you want to freeze your bread, first let it cool completely. Once cooled, wrap it in plastic wrap and then in aluminum foil. This double wrapping protects it from freezer burn. You can freeze it for up to three months. To thaw, simply remove it from the freezer and let it sit at room temperature for a few hours. At room temperature, the bread lasts about three days. In the fridge, it can last up to a week. However, refrigeration can change the texture slightly. For the best taste, enjoy it fresh or within a few days of baking. Yes, you can use frozen zucchini. Just make sure to thaw it first. After thawing, squeeze out as much water as possible. This step is key. Too much moisture can make the bread soggy. Once drained, use it just like fresh grated zucchini. To check if your bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your bread is ready. Look for a nice dome shape and a slight crack on top. The edges should pull away from the pan slightly. Yes, you can use mini loaf pans. Divide the batter into smaller portions. Bake them for about 25-30 minutes. Keep an eye on them. Check for doneness with a toothpick, just like with the larger loaf. This bread pairs well with many treats. Try serving it warm with a dollop of whipped cream. A scoop of vanilla ice cream also makes a great match. You could even enjoy a slice with some fresh fruit or a cup of coffee. This blog post covered everything you need for Triple Chocolate Zucchini Bread. We explored key ingredients like zucchini, flour, and cocoa. I shared step-by-step instructions to ensure baking success. Tips helped you achieve texture and flavor, while variations catered to different diets. Remember to store it properly for long-lasting freshness. Next time you crave a sweet treat, keep this recipe close. Enjoy creating your loaf! You will love the rich taste and moist texture. Happy baking!

Triple Chocolate Zucchini Bread

A deliciously moist zucchini bread packed with three types of chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 medium zucchini, grated (about 1 cup)
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup dark chocolate chunks

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, combine the grated zucchini with a pinch of salt and let it sit for 10 minutes. Then squeeze out excess moisture and set aside.
  • In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  • In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
  • Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
  • Gently fold in the grated zucchini along with the semi-sweet chocolate chips, white chocolate chips, and dark chocolate chunks until evenly distributed.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Dust the top with powdered sugar and serve warm with whipped cream or vanilla ice cream.
Keyword chocolate, dessert, zucchini bread