Go Back
To make this rich and moist bread, you need: - 1 ½ cups grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking soda - ½ teaspoon baking powder - ¼ teaspoon salt - ½ teaspoon cinnamon - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup semi-sweet chocolate chips - ½ cup white chocolate chips - ½ cup dark chocolate chunks Grated zucchini is the star of this recipe. It adds moisture and a subtle flavor. Cocoa powder gives the bread a deep chocolate taste. The mix of sugars creates a perfect balance of sweetness. Gather these tools to make your baking easier: - A 9x5 inch loaf pan - Mixing bowls (one large, one medium) - Whisk for mixing - Spatula for folding - Grater for zucchini - Toothpick to check doneness Having the right tools helps you work faster and easier. A good loaf pan ensures even baking. You can add some fun flavors with these optional items: - Chopped nuts like walnuts or pecans - Spices like nutmeg for warmth - A pinch of espresso powder for depth These extras can make your zucchini bread even more special. You can mix and match to find your favorite combination. Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, grease your 9x5 inch loaf pan. Use butter or cooking spray to avoid sticking. Make sure the pan is ready before you mix your batter. In a medium bowl, combine the following dry ingredients: - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking soda - ½ teaspoon baking powder - ¼ teaspoon salt - ½ teaspoon cinnamon Whisk these ingredients together. This helps to mix them well and adds air. Proper blending ensures your bread rises evenly. In a large bowl, mix the wet ingredients. Start with: - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil Add two large eggs, one at a time. Whisk after each egg. This makes the mixture smooth. Stir in 1 teaspoon of vanilla extract. This adds great flavor to your bread. Now, fold in 1 ½ cups of grated zucchini. Make sure it’s well mixed. Then, gently add the chocolate. Use: - ½ cup semi-sweet chocolate chips - ½ cup white chocolate chips - ½ cup dark chocolate chunks Mix carefully. You want to keep the batter light and fluffy. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center. It should come out clean, with just a few moist crumbs. If there’s wet batter, bake a bit longer. Once ready, let the bread cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. Enjoy the rich, chocolatey aroma! To get the best texture, use fresh zucchini. Grate it finely for even mixing. After grating, squeeze the zucchini gently to remove some excess moisture. This step helps the bread stay soft without being too wet. When mixing your ingredients, stir just enough to combine them. Overmixing can make the bread dense. Aim for a moist, fluffy loaf that has a nice rise. One common mistake is not measuring the flour correctly. Too much flour can lead to dry bread. Use the spoon-and-level method to measure flour. Another pitfall is forgetting to grease the loaf pan. Always grease it well to prevent sticking. Lastly, do not skip the cooling step. Letting the bread cool properly helps it set and enhances flavor. You can easily add more zucchini to this recipe. Simply increase the grated zucchini to 2 cups. This adds moisture and boosts nutrition. Just be sure to watch the baking time. More zucchini may require a few extra minutes in the oven. Keep an eye on it and use a toothpick to check for doneness. {{image_2}} You can make this bread gluten-free. Use a gluten-free all-purpose flour instead of regular flour. Make sure it has a good blend of starches and proteins for the best result. You can also add a little xanthan gum if your blend does not contain it. This will help the bread rise and hold together better. The taste will still be rich and chocolatey, and the zucchini will keep it moist. Nuts can add a nice crunch to your bread. Walnuts or pecans work well. Chop them into small pieces and fold them in with the chocolate. You can also add dried fruits like raisins or cranberries for natural sweetness. Just keep the total mix-ins to about one cup to avoid changing the bread's texture. These additions boost flavor and add extra nutrients. You can switch up the chocolate types for fun flavors. Try using milk chocolate chips for a sweeter taste. You might also mix in some dark chocolate for a richer flavor. If you love white chocolate, you can add more white chocolate chips instead of semi-sweet. Each type of chocolate brings a unique taste, making your zucchini bread exciting every time you bake it. To keep your leftover zucchini bread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This helps maintain its moisture and flavor. Store it at room temperature for up to three days. If you live in a warm area, it’s best to keep it in the fridge. For longer storage, freezing is a great option. First, let the zucchini bread cool completely. Slice it into pieces for easy thawing later. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. This bread can last up to three months in the freezer. To reheat your zucchini bread, you can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10 minutes. If using a microwave, heat for about 15-20 seconds per slice. This will keep the bread soft and tasty. Enjoy it warm for the best flavor! Yes, you can use applesauce instead of oil. This swap makes the bread lower in fat. Applesauce adds moisture and sweetness. Use the same amount of applesauce as oil. This change may also give a slight apple flavor. Triple chocolate zucchini bread stays fresh for about 3 to 4 days. Store it in an airtight container. You can also refrigerate it to extend its life. If frozen, it can last up to three months. Just make sure to wrap it tightly to avoid freezer burn. Yes, frozen zucchini works well in this recipe. Thaw the zucchini and drain any excess water. This helps keep the bread from becoming too soggy. Frozen zucchini can be just as tasty as fresh zucchini. You can serve this bread with a variety of tasty options. It pairs well with whipped cream or a scoop of ice cream. You might enjoy it with a drizzle of chocolate sauce. Fresh berries or a sprinkle of nuts can also add a nice touch. You learned how to make delicious triple chocolate zucchini bread in this post. We covered key ingredients, tools, and tips for the best taste and texture. I also shared easy steps for mixing, baking, and storing your bread. Experiment with variations like gluten-free options or adding nuts. Always remember to avoid common mistakes for perfect results. With the knowledge you now have, make your kitchen a fun place. Enjoy baking and sharing this treat!

Triple Chocolate Zucchini Bread

Indulge in the ultimate sweet treat with this Triple Chocolate Zucchini Bread recipe! Packed with grated zucchini and loaded with semi-sweet, white, and dark chocolate, this moist bread is a delightful twist on a classic favorite. Perfect for breakfast or dessert, it's easy to make and sure to impress. Click to explore the full recipe and treat yourself to a slice of chocolatey goodness today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup semi-sweet chocolate chips

½ cup white chocolate chips

½ cup dark chocolate chunks

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

    In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk together until well blended.

      In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, whisking after each addition until smooth. Stir in the vanilla extract.

        Fold the grated zucchini into the wet mixture until evenly incorporated.

          Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

            Gently fold in the semi-sweet chocolate chips, white chocolate chips, and dark chocolate chunks.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay but no wet batter).

                  Once baked, remove the zucchini bread from the oven, allowing it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: Slice the bread and serve on a wooden board, dust with powdered sugar for an elegant look, and garnish with a few extra chocolate shavings for an indulgent touch.