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- 1 medium zucchini, grated (approximately 1 cup) - 1/2 cup semi-sweet chocolate chips - 1/2 cup white chocolate chips - 1/2 cup dark chocolate chunks Zucchini is the star here, adding moisture and a subtle flavor. Choose a medium zucchini for the best results. The three types of chocolate create a rich, multi-layered taste. Semi-sweet brings sweetness, while white chocolate adds creaminess. Dark chocolate gives a bold flavor that makes this bread special. - 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 ground cinnamon The dry mix is key to the bread’s texture. Flour forms the base, while cocoa powder gives that deep chocolate flavor. Baking soda and baking powder help the bread rise. A pinch of salt balances sweetness, and cinnamon adds warmth. - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/2 cup vegetable oil or melted coconut oil - 2 large eggs - 1 teaspoon vanilla extract The wet ingredients create a smooth batter. Granulated and brown sugars sweeten and add moisture. Oil keeps the bread soft. Eggs bind everything together while adding richness. A splash of vanilla enhances the overall taste. {{ingredient_image_2}} Start by grating your zucchini. You need about one cup of grated zucchini. Place it in a medium bowl and sprinkle a pinch of salt over it. Let it sit for ten minutes. This helps to draw out excess moisture. After ten minutes, grab a clean kitchen towel. Use it to squeeze the zucchini tightly, removing as much water as you can. Set the drained zucchini aside for later use. In a separate bowl, combine your dry ingredients. Add one cup of all-purpose flour and half a cup of unsweetened cocoa powder. Then, mix in half a teaspoon of baking soda, half a teaspoon of baking powder, a quarter teaspoon of salt, and half a teaspoon of ground cinnamon. Whisk these together until they blend well. This step is key for even flavor and texture in your bread. Now, it's time to mix the wet ingredients. In a large bowl, combine half a cup of granulated sugar with a quarter cup of packed brown sugar. Add half a cup of vegetable oil or melted coconut oil, two large eggs, and one teaspoon of vanilla extract. Use a whisk or mixer to blend these ingredients until the mixture is smooth. Next, slowly add your dry ingredient mix to the wet mix. Fold gently until just combined. Be careful not to overmix, as this can make the bread tough. Now, fold in the prepared zucchini along with 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 everything is evenly distributed. Finally, pour the batter into your prepared loaf pan. Smooth the top with a spatula, and you're ready to bake! Moisture is key for tasty zucchini bread. It keeps the bread soft and rich. Zucchini contains a lot of water, so it helps. Grate the zucchini and sprinkle it with a pinch of salt. Let it sit for ten minutes. This pulls extra water out. After that, squeeze the zucchini to remove more moisture before mixing it in. This step makes sure your bread stays moist and delicious. To bake your bread just right, timing matters. Set your oven to 350°F (175°C). Pour the batter into your pan and bake for 45 to 55 minutes. To check if it's done, use a toothpick. Stick it in the center; it should come out clean or have a few moist crumbs. If it's too wet, give it a bit more time. Let it cool in the pan for ten minutes before moving it to a wire rack. This step helps keep it moist. Overmixing is a big no. When you combine wet and dry ingredients, mix just until they come together. If you mix too much, the bread can turn out tough. Also, watch your ingredient ratios. Too much flour or sugar can make a big difference. Stick to the recipe for best results. Remember, baking is about balance. Pro Tips Use Fresh Zucchini: Freshly grated zucchini will provide the best moisture and flavor. Avoid using older zucchini as it may be too watery or have an off taste. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf instead of a light and airy texture. Customize Your Chocolate: Feel free to experiment with different types of chocolate chips or chunks, such as milk chocolate or even flavored varieties, to create your perfect loaf. Storage Tips: To keep your zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. {{image_4}} You can make your Triple Chocolate Zucchini Bread even better with fun mix-ins. Here are some ideas: - Nuts: Try adding chopped walnuts or pecans. They add crunch. - Fruits: Diced bananas or apples can add moisture and flavor. - Spices: A pinch of nutmeg can enhance the taste. Cinnamon is also great! These mix-ins add texture and taste. Get creative and try your favorites! Different types of chocolate can change the flavor. Here’s a breakdown: - Dark Chocolate: This adds a rich taste. It makes the bread less sweet. - Milk Chocolate: This gives a sweeter flavor. If you love sweet, use more milk chocolate. You can mix these chocolates or use just one kind. It’s all about what you enjoy! Want to make your bread a bit healthier? Here are some swaps: - Sugars: You can use honey or maple syrup instead of granulated sugar. This adds a unique taste. - Oils: Replace vegetable oil with applesauce for a lower fat option. It keeps the bread moist. These swaps can make your bread lighter. Enjoy your tasty, healthier treat! To keep your Triple Chocolate Zucchini Bread fresh, store it in an airtight container. This helps avoid spoilage and keeps it moist. You can also wrap it tightly in plastic wrap or foil. For added freshness, place a slice of bread in the container. This keeps the bread soft and tasty. You can freeze zucchini bread for later use. First, let it cool completely. Then, wrap the loaf in plastic wrap tightly. After that, place it in a freezer-safe bag. Make sure to remove as much air as possible. To thaw, take it out and leave it at room temperature for a few hours or overnight. You can also heat slices in the microwave for a quick treat. At room temperature, your zucchini bread can stay fresh for about 3 to 5 days. Make sure to keep it in a cool, dry place away from sunlight. If you want it to last longer, consider refrigerating it. It can last up to a week in the fridge, but it may lose some moisture. Yes, you can! To make gluten-free triple chocolate zucchini bread, swap all-purpose flour for a gluten-free flour blend. Look for a blend that includes xanthan gum, as it helps with the texture. Make sure to check the baking powder and any other packaged ingredients for gluten. Follow the same steps in the recipe, and your bread will still be moist and tasty. If you want to skip eggs, there are great replacements. You can use: - 1/4 cup unsweetened applesauce per egg - 1/4 cup mashed banana per egg - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes) These options keep the bread moist and add flavor. They work well in this recipe! To check if your zucchini bread is ready, insert a toothpick into the center. It should come out clean or with a few moist crumbs. The top will look set and slightly cracked. If it jiggles in the center, it needs more time. Baking usually takes 45 to 55 minutes, but always check a bit early to avoid over-baking. Zucchini bread is fun and easy to make. We covered key ingredients like zucchini and chocolate types. I shared detailed steps for preparing, mixing, and baking. You learned tips for moisture, baking, and avoiding mistakes. We explored tasty variations and smart storage methods. Remember, you can adapt the recipe to fit your needs. Experiment with flavors and enjoy your delicious loaf. Happy baking!

Triple Chocolate Zucchini Bread

A moist and delicious zucchini bread loaded 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 200 kcal

Ingredients
  

  • 1 medium zucchini, grated (approximately 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 ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 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). Grease a 9x5 inch loaf pan or line it with parchment paper for effortless removal.
  • In a medium bowl, mix the grated zucchini with a pinch of salt. Let it rest for 10 minutes to draw out excess moisture. Afterward, firmly squeeze the zucchini to remove the moisture and set it aside.
  • In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly blended. Set this mixture aside.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract. Use a whisk or mixer to blend the ingredients until smooth and well integrated.
  • Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
  • Carefully fold in the grated zucchini along with the semi-sweet chocolate chips, white chocolate chips, and dark chocolate chunks, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
  • Bake in the preheated oven for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely.

Notes

For an extra touch of elegance, dust the top with powdered sugar before serving. Pair with whipped cream, or enjoy warm with a scoop of creamy vanilla ice cream.
Keyword chocolate, dessert, zucchini bread