Triple Chocolate Chip Zucchini Bread (Quick & Easy)
This Triple Chocolate Chip Zucchini Bread is made with three forms of chocolate: dutch processed cocoa, melted chocolate in the batter, and of course a TON of chocolate chips! The result? A chocolate zucchini bread that is ULTRA rich and fudgy, with a texture almost reminiscent of a hybrid between brownies and triple chocolate cake!
Table of Contents
- Why you’ll love this chocolate zucchini bread recipe
- Ingredient notes
- How to make triple chocolate zucchini bread
- Tips & tricks
- Equipment required
- How to store the zucchini chocolate chip bread
- FAQ
- Variations
- Related recipes
Why you’ll love this chocolate zucchini bread recipe
Zucchini: This bread is a great way to use up extra zucchini from the garden, or if you prefer store-bought, zucchini is also available year round in store!
Freezes well: This bread freezes super well, so feel free to make multiples if you’re trying to use up a bunch of zucchini.
Great way to sneak in extra veggies: Got a picky eater on your hands, or just looking to indulge while still maintaining balance, then this recipe is for you!
Soft and Moist: The addition of zucchini makes the chocolate bread SO MOIST.
Rich and chocolatey: Made with three forms of chocolate, this triple chocolate loaf cake is FULL of fudgy, rich, chocolate flavour.
Quick and easy: As this is a chocolate quick bread at its core, this bread is super easy to make and is prepped in less than 15 minutes.
Ingredient notes
SO MUCH Chocolate: Chocolate chips, melted semi-sweet chocolate, and dutch processed cocoa powder make this a ‘triple chocolate zucchini bread.
Zucchini: Zucchini makes the bread extremely moist and tender, with the added benefit of some health benefits!
Oil: Oil is used in this recipe, instead of butter, as it makes the loaf more fudgy and moist.
Instant Coffee: The small amount of instant coffee really amplifies the chocolate flavour.
How to make triple chocolate zucchini bread
1. Melt Chocolate: Add chopped chocolate to a microwave safe bowl, then place into the microwave, and microwave in 30 second intervals, stirring in between, until melted. Pour in the oil, then whisk to combine.
2. Combine wet ingredients: Add the eggs and vanilla, to the bowl with the melted chocolate and oil, then whisk together until smooth and well-combined.
3. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, sugar, sifted cocoa, baking powder, baking soda, salt, and instant coffee.
4. Add the dry & wet together: Pour the dry mixture into the wet mixture, and whisk together until mostly smooth.
5. Fold in chocolate chips and zucchini: Add the chocolate chips and shredded zucchini to the batter, then lightly fold them in until fully dispersed and well combined.
6. Add to pan & bake: Pour the chocolate quick bread batter into a prepared 9×5” pan, top with additional chocolate chips, then place into the oven to bake!
Tips & tricks
Use Dutch processed cocoa powder: Dutch cocoa is less acidic and tastes more rich and chocolatey in flavour. Here is a link to my favorite brand.
Use quality chocolate chips and quality melted chocolate: You’ll just want to make sure they are both real chocolate!
Use room temperature ingredients: Using room temperature ingredients means that the zucchini chocolate chip bread can bake more evenly, meaning you’ll get a softer, fluffier chocolate loaf cake.
Don’t overbake: Overbaking will dry the bread out! Be sure to check the bread at 60 minutes (or even earlier if you know your oven runs hot).
Weigh your ingredients: Weighing the ingredients will yield the best and most consistent results. Volumetric measurement can be off by significant amounts, leading to inconsistent baking.
Equipment required
9×5” loaf pan: Here is one I love – its non-stick and it is lighter in color, meaning it bakes more evenly!
Microwave: A microwave makes melting the chocolate easier – however, you can also melt it over a bain-marie, too.
Box Grater: I love this one – it’s nice and sharp and gets the job done quickly and easily.
How to store the zucchini chocolate chip bread
Room Temperature: The fully cooled zucchini bread can be kept at room temperature in an airtight container for 4-5 days.
Fridge: The bread can also be stored in the fridge, in an airtight container, for up to a week.
Freezer: The bread can wrapped in plastic wrap, then placed into a freezer bag to be frozen for up to 3 months. The loaf can be frozen as a whole, or sliced up.
FAQ
Variations
Love other types of chocolate chips? Feel free to swap out the regular chocolate chips for any flavour you’d like! I think white chocolate chips, peanut butter or butterscotch would be amazing in this zucchini loaf!
Related recipes
Tahini Chocolate Chip Banana Bread
Chocolate Chip Loaf with Dulce de Leche
Double Chocolate Chip Bakery Style Muffins
SunButter Double Chocolate Chip Loaf Cake
Get the Recipe: Triple Chocolate Chip Zucchini Bread
Ingredients
- 1½ cups (180g) All Purpose Flour
- 1 cup (200g) White Sugar
- ½ cup (50g) Dutch-processed Cocoa Powder,, sifted
- 1 tsp Instant Coffee
- ¾ tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Kosher Salt
- 1/3 cup (65g) Finely Chopped Semi-Sweet Chocolate
- 2/3 cup (150g) Vegetable Oil
- 3 Large Eggs,, at room temperature
- 2 tsp Vanilla
- 1½ cups (220g) Packed Shredded Zucchini
- 1 cup (180g) Semi-sweet Chocolate Chips,, plus more for topping
Instructions
- Preheat oven to 350°F. Prepare a 9×5” loaf pan with baking spray and parchment. In a large mixing bowl, add the flour, sugar, sifted cocoa, baking powder, instant coffee, baking soda, and salt. Whisk together to combine. Set aside.
- In a separate large mixing bowl, add chopped chocolate, then place into the microwave, and microwave in 30 second intervals, stirring in between, until fully melted and smooth. Pour in the vegetable oil, then whisk with the chocolate until smooth.
- Add in the eggs, one at a time, fully incorporating after each addition, then add in vanilla, and whisk again until smooth. Pour the dry ingredients into this bowl, then fold together until full incorporated and smooth.
- Add in the shredded zucchini and chocolate chips, fold to incorporate, then transfer into the prepared loaf pan. Top with additional chocolate chips, then place into the oven to bake for 60-70 minutes, or until an inserted toothpick comes out clean. Allow to cool to warm before slicing and enjoying.
