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- 1 medium zucchini, grated (about 1 cup) - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract The grated zucchini adds moisture and a subtle flavor. It makes the bread soft and rich. I like to use medium-sized zucchini, as it yields about one cup when grated. The sugars sweeten the bread and help it rise. They balance the cocoa powder’s bitterness. Eggs and oil bring the ingredients together, creating a smooth batter. - 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 All-purpose flour is the base for the bread. It provides structure and strength. Cocoa powder gives a deep, rich chocolate flavor. Baking soda and baking powder work together to make the bread rise. Salt enhances all the flavors, making each bite better. - 1 cup semi-sweet chocolate chips - 1/2 cup white chocolate chips - 1/2 cup dark chocolate chunks I love using three types of chocolate. Semi-sweet chocolate chips bring a classic taste. White chocolate adds sweetness and creaminess. Dark chocolate chunks give a bold flavor. Together, they create a chocolate lover's dream in every slice! {{ingredient_image_1}} First, set your oven to 350°F. This temperature ensures even baking. Next, grab a 9x5 inch loaf pan. You can grease it well with butter or oil. If you prefer, line it with parchment paper. This makes removing the bread easier later. In a large bowl, add the grated zucchini. This should be about one cup. Then, mix in one cup of granulated sugar and half a cup of brown sugar. Next, pour in half a cup of vegetable oil. Add two large eggs and one teaspoon of vanilla extract. Stir all these ingredients until they blend well. This mixture should be smooth and creamy. In another bowl, whisk together one and a half cups of all-purpose flour. Add half a cup of unsweetened cocoa powder. Now, toss in one teaspoon of baking soda, half a teaspoon of baking powder, and half a teaspoon of salt. Mix these dry ingredients together. Gradually add this dry mix to your wet ingredients. Stir gently until just combined; don't overmix. Finally, fold in one cup of semi-sweet chocolate chips, half a cup of white chocolate chips, and half a cup of dark chocolate chunks. This adds a rich chocolate flavor. Pour your batter into the prepared loaf pan. Use a spatula to smooth the top. Place the pan in the preheated oven. Bake for 50 to 60 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your bread is ready. Allow it to cool in the pan for about ten minutes. Then, transfer it to a wire rack to cool completely. Enjoy the rich and decadent treat! To make great zucchini bread, avoid overmixing your batter. Mix just until your dry and wet ingredients blend. Overmixing can lead to tough bread. Next, ensure your zucchini has the right moisture. Grate your zucchini and let it sit in a clean cloth. Squeeze out excess water before adding it to your batter. This helps keep your bread from being too soggy. You can add spices like cinnamon or nutmeg for extra warmth. Chopped nuts, like walnuts or pecans, can also add a nice crunch. For serving, think about pairing your bread with a scoop of vanilla ice cream. It makes a perfect dessert. You can also enjoy it with a cup of coffee or tea for a lovely snack. For a creative serving idea, slice your bread and serve it on a wooden board. Dust it with powdered sugar for a pretty touch. You can also use fresh berries or mint leaves as garnishes. These add color and make your dish look more appealing. Enjoy your delicious Triple Chocolate Zucchini Bread! Pro Tips Fresh Zucchini is Key: Choose firm, fresh zucchini for the best flavor and moisture. Older zucchini might have a bitter taste and an uneven texture. Don't Skip the Cooling: Let the bread cool in the pan for at least 10 minutes. This helps it set properly and makes it easier to remove without falling apart. Mixing Method Matters: Avoid overmixing the batter. Gently fold the dry ingredients into the wet to maintain a tender crumb. Storage Secrets: Store the zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep it fresh. {{image_2}} You can make this bread a bit better for you. Try using whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also swap some sugar for a sugar substitute. This keeps the sweet taste while cutting calories. Adding nuts or seeds gives you a nice crunch. Chopped walnuts or pumpkin seeds work well here. Change the types of chocolate to mix things up. You can use milk chocolate or dark chocolate instead of semi-sweet. Each choice gives a unique taste. Want to add more depth? Consider spices like nutmeg or cinnamon. You could also add fruits like chopped cherries or bananas for a fun twist. Use seasonal ingredients to keep the bread fresh and exciting. In fall, add pumpkin puree or spices like allspice. In summer, throw in fresh berries for a burst of flavor. These additions can change the bread's taste while keeping it delightful. Experiment with what is in season for the best results. To keep your zucchini bread fresh, wrap it well. You can use plastic wrap or aluminum foil. Place it in an airtight container too. This helps avoid drying out. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is an option. Just remember, cold can change the texture a bit. If you want to freeze your zucchini bread, let it cool first. Once cool, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This keeps it safe from freezer burn. For best quality, eat it within three months. When ready to enjoy, take it out and let it thaw in the fridge overnight. You can also warm it in the oven for a few minutes. I love serving zucchini bread warm. It brings out the chocolate flavors. You can pop it in the oven at a low heat to warm it up. However, it tastes great cold too. Many enjoy it straight from the fridge. It all comes down to your personal taste. Yes, you can! Some good alternatives are: - Carrots - Squash - Apples (for a sweeter bread) These options add moisture and flavor. Each choice can change the taste a bit, so pick what you love. To make Triple Chocolate Zucchini Bread vegan, swap out the eggs and dairy. Use: - 1/4 cup unsweetened applesauce for each egg - Non-dairy milk instead of dairy milk - Use coconut oil or another plant-based oil in place of vegetable oil These swaps keep the bread moist and tasty. This bread pairs well with many treats. Try: - A scoop of vanilla ice cream - Fresh berries - A drizzle of chocolate sauce These pairings enhance the chocolate flavor and add fun textures. Triple Chocolate Zucchini Bread is a treat that combines taste and health. You learned about key ingredients, step-by-step instructions, and useful tips for success. Finally, I shared variations to keep your baking exciting. Embrace the joy of creating this delicious bread. Enjoy it fresh, or try freezing for later. Each slice can be a delight! Try your own twists and make it your own. Happy baking!

Triple Chocolate Zucchini Bread

A rich and moist zucchini bread loaded with three types of chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 1 medium zucchini, grated (about 1 cup)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon 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

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix well until the ingredients are fully incorporated.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
  • Fold in the semi-sweet chocolate chips, white chocolate chips, and dark chocolate chunks until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth 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.
  • Allow the zucchini bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the bread and serve it on a wooden board, dusted with powdered sugar for an elegant finish, or enjoy it warm with a scoop of vanilla ice cream on the side.
Keyword chocolate, dessert, zucchini bread