Go Back
To make this delicious Triple Chocolate Zucchini Bread, you'll need a few simple ingredients. Here’s the list: - 1 medium zucchini, grated (about 1 cup) - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup white chocolate chips - 1/2 cup dark chocolate chunks Each ingredient plays a key role in making the bread rich and moist. The zucchini adds moisture and texture, while the sugars give the bread its sweetness. The variety of chocolate chips makes each bite a chocolate lover's dream. Using both cocoa powder and chocolate chips helps to deepen the chocolate flavor. This combination ensures that your bread is not just tasty but also has a delightful texture. Make sure to prepare all your ingredients before starting. This way, you can mix them smoothly and create the best bread possible. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Grease a 9x5 inch loaf pan with cooking spray or butter. You can also line it with parchment paper. This makes it easy to remove the bread later. - In a large bowl, mix the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. You want to stir until the mixture is smooth and well blended. - In another bowl, whisk together your flour, cocoa powder, baking soda, baking powder, and salt. Make sure these dry ingredients are mixed well. - Gradually add the dry mix to the wet zucchini mix. Stir gently until just combined. A few lumps are okay; do not overmix. - Carefully fold in the semi-sweet chocolate chips, white chocolate chips, and dark chocolate chunks. Make sure they spread evenly in the batter. - Now, pour the batter into your greased or lined loaf pan. Use a spatula to smooth the top. - Place the pan in the oven and bake for 50-60 minutes. To check if it's done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. - Once baked, let the zucchini bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This allows the air to circulate and helps it cool evenly. To keep your zucchini bread light and moist, avoid overmixing. Once you add the dry mix to the wet mix, stir just until blended. A few lumps are okay. This way, you prevent tough bread. Melting chocolate can be tricky. Use a microwave or a double boiler. If using a microwave, heat in short bursts of 15 seconds. Stir in between until smooth. This helps you mix chocolate easily into your batter without burning it. Serve your Triple Chocolate Zucchini Bread warm for the best taste. Slice it and arrange it on a wooden board. Dust with powdered sugar for a nice look. You can also pair it with a scoop of vanilla ice cream. This adds a creamy contrast to the rich chocolate flavor. Pro Tips Grate Zucchini Properly: Make sure to use a box grater for even shreds, and if your zucchini is particularly watery, squeeze out excess moisture using a clean kitchen towel before adding it to the batter. Mix with Care: When combining wet and dry ingredients, stir until just combined to avoid a tough texture. A few lumps are okay; overmixing can lead to dense bread. Customize Your Chocolate: Feel free to mix and match your favorite types of chocolate chips or chunks. Adding a sprinkle of sea salt on top before baking can enhance the chocolate flavor. Cool Completely: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents sogginess. {{image_4}} To make this bread gluten-free, you can swap out the all-purpose flour. Use a gluten-free flour blend that works for baking. Look for one that contains xanthan gum, as this helps with texture. You can also try almond flour or oat flour, but results may vary. Adjust the liquid if needed since some flours absorb moisture differently. You can easily make this bread vegan. Replace the eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. For the dairy, use plant-based milk like almond or oat milk. You can also use vegan chocolate chips for a fully plant-based treat. Want to enhance the flavor? Add nuts like walnuts or pecans for crunch. Chop them coarsely and fold them into the batter. Dried fruits like raisins or cranberries can also add a sweet twist. Aim for about half a cup of either, mixing them in just before baking. This adds texture and depth to your delicious bread. To keep your Triple Chocolate Zucchini Bread fresh, use an airtight container. This method helps seal in moisture and flavor. You can also wrap the bread tightly in plastic wrap before placing it in the container. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing it. Freezing zucchini bread is easy. First, let it cool completely after baking. Next, wrap the bread tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This method prevents freezer burn. You can freeze the bread for up to three months. When you want to enjoy it, just thaw it overnight in the fridge. To reheat your zucchini bread, I recommend slicing it first. This way, it warms evenly. You can use a toaster or oven set to 350°F (175°C). Heat for about 10-15 minutes, or until warm. For a special touch, add a pat of butter on top before reheating. This makes each slice even more delicious! Yes, you can use frozen zucchini. Thaw it first and drain excess water. Fresh zucchini has a better texture, but frozen works in a pinch. Just remember, fresh zucchini gives a lighter loaf. Besides the toothpick test, look for a few signs. The top should be firm and slightly cracked. The edges may pull away from the pan. When you tap the top, it should sound hollow. Dense bread often comes from too much flour or overmixing. Make sure to measure flour correctly. Use a spoon to scoop flour into the measuring cup. Mix just until combined for a lighter texture. Yes, you can reduce sugar. Try cutting it by a third. Add a splash of vanilla for extra flavor. You can also use unsweetened applesauce to keep moisture and sweetness. This blog post guided you through making delicious Triple Chocolate Zucchini Bread. You learned about each ingredient, step-by-step mixing, and baking techniques. We also covered tips to prevent overmixing, variations for dietary needs, and storage tips to keep your bread fresh. In the end, this recipe is flexible and fun. You can easily add your own twist! Enjoy creating this treat that everyone will love. Share it, savor it, and make it your own!

Triple Chocolate Zucchini Bread

A moist and decadent zucchini bread loaded with three types of chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 medium zucchini, grated (approximately 1 cup)
  • 1 cup granulated sugar
  • 1 2 packed brown sugar
  • 1 2 vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup white chocolate chips
  • 0.5 cup dark chocolate chunks

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter, or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir vigorously until all ingredients are well blended and the mixture is smooth.
  • In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until they are evenly combined.
  • Gradually add the dry mixture to the wet zucchini mixture, stirring gently until just incorporated. Be cautious not to overmix; a few small lumps are perfectly fine.
  • Carefully fold in the semi-sweet chocolate chips, white chocolate chips, and dark chocolate chunks, ensuring they are evenly dispersed throughout the batter.
  • Pour the prepared batter into the greased or lined loaf pan, using a spatula to smooth the surface and ensure an even top.
  • Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
  • Once baked, let the zucchini bread cool in the pan for about 10 minutes. Then gently transfer it to a wire rack to cool completely, allowing air to circulate around the loaf.

Notes

For an elegant touch, slice the bread and arrange it artfully on a rustic wooden board, lightly dusted with powdered sugar.
Keyword chocolate, dessert, zucchini bread