Triple Chocolate Zucchini Bread
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It’s squash season! Here’s me and my Tromboncino squash! One of my favorite squash to grow in my garden! This recipe calls for green zucchini but it should work with most mild squashes!
It’s Squash Season!!
So apparently August is the time of the year where everyone has SO much zucchini that they have no idea what to do with it!! As a first year gardener, this isn’t my problem…YET but if you are a pro gardener or just love zucchini, this recipe is for you!
A little look at our first summer garden! I am so happy with how everything turned out! We have lots of tomatoes, cucumbers, peppers, and squash growing in the garden. I am SO excited to begin our Fall garden. Fall is my favorite season and even though we don’t really have much of a Fall in Los Angeles, I am still excited. I have actually never experienced a real Fall before!! I have been dreaming of going to Vermont to experience Fall for years…I think this may be the year! I can’t wait to test some recipes in a little cabin in the forest somewhere…ugh what a dream!
Anyways, to get into the cozy Fall spirit and still enjoy our late Summer harvest this is the perfect recipe!
Triple Chocolate Zucchini Bread
Summary
This triple chocolate zucchini bread is rich, fudgy, and packed with chocolate in every bite. Cocoa powder gives the loaf a deep chocolate base, while semisweet chocolate chips and milk chocolate chunks melt throughout the center and across the top.
The finely shredded zucchini keeps the bread incredibly moist without making it taste like vegetables, and a little espresso powder helps deepen the chocolate flavor. It is somewhere between a classic quick bread and a soft, tender chocolate cake + it tastes even better the next day.
The milk chocolate chunks leave small pockets of chocolate throughout the bread which is such a lovely touch!
Makes: 1 loaf
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 20 minutes, plus cooling
Ingredients
1½ cups (180 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon espresso powder, optional
½ cup (113 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) packed brown sugar
¼ cup (50 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
¼ cup (60 g) sour cream or full-fat Greek yogurt
1½ cups (about 180 g) finely shredded zucchini
1 cup (170 g) semisweet chocolate chips, divided
½ cup (85 g) milk chocolate chunks, divided
Instructions
Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough overhang on the sides to lift the bread from the pan after baking.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder, if using.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and fully combined.
Add the eggs one at a time, whisking well after each addition. Add the vanilla and sour cream, then whisk until the mixture is smooth.
Fold the finely shredded zucchini into the wet ingredients. There is no need to squeeze the zucchini dry unless it is releasing an excessive amount of water.
Add the dry ingredients to the wet ingredients and fold gently just until a few streaks of flour remain.
Fold in ¾ cup of the semisweet chocolate chips and ¼ cup of the milk chocolate chunks. Be careful not to overmix the batter.
Spread the batter evenly into the prepared loaf pan.
Sprinkle the remaining ¼ cup semisweet chocolate chips and ¼ cup milk chocolate chunks over the top.
Bake for 50 to 60 minutes, or until the top is set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter. Melted chocolate on the toothpick is completely fine.
Let the bread cool in the pan for 15 to 20 minutes.
Use the parchment overhang to carefully lift the bread from the pan and transfer it to a wire rack.
For clean, sturdy slices, allow the bread to cool for another 30 minutes. For warm, slightly steamy slices, let it rest for only another 5 to 10 minutes before cutting gently with a sharp serrated knife.
Notes
Finely shred the zucchini so it melts into the loaf. There is no need to peel it.
Do not squeeze the zucchini unless it is unusually wet. Its moisture helps create the soft, fudgy texture.
For an extra-fudgy loaf, remove it from the oven as soon as the center is set. Overbaking is the main thing that can make the bread dry.
The bread may appear very soft while it is hot. The crumb will continue to set as it cools.
Store the bread tightly covered at room temperature for up to 3 days or refrigerate it for up to 5 days. It becomes even richer and more chocolatey the next day.
Cook With Me!
Shop This Recipe: My Current Favorite Baking Set
I’ve been LOVING Greenpan recently! They have the cutest baking sets and cookware that is such incredible quality. If you are getting into baking, I’d recommend this 8-piece set that comes with baking pans, baking sheets, wire racks, and the perfect loaf pan for making this zucchini bread!
I pulled this photo from the Greenpan website! This is the baking set I have. I love the blue with gold accents. They have other colors like sage etc as well!
Hungry For More?
Looking for another way to use summer produce? Try my Lemony Ricotta Pancakes Topped With Creme Fraiche & Jammy Burst Blueberry Compote next! You may also like my Cozy & Fresh Summer Peach Crumble!
A Recipe by Madeline May
Triple Chocolate Zucchini Bread
This triple chocolate zucchini bread is rich, fudgy, and packed with chocolate in every bite. Cocoa powder gives the loaf a deep chocolate base, while semisweet chocolate chips and milk chocolate chunks melt throughout the center and across the top.
The finely shredded zucchini keeps the bread incredibly moist without making it taste like vegetables, and a little espresso powder helps deepen the chocolate flavor. It is somewhere between a classic quick bread and a soft, tender chocolate cake—and it tastes even better the next day.
Ingredients
Triple Chocolate Zucchini Bread
Instructions
- Prepare the panPreheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough overhang on the sides to lift the bread from the pan after baking.
- Mix the dry ingredientsIn a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder, if using.
- Mix the wet ingredientsIn a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and fully combined. Add the eggs one at a time, whisking well after each addition. Add the vanilla and sour cream, then whisk until smooth.
- Add the zucchiniFold the finely shredded zucchini into the wet ingredients. There is no need to squeeze the zucchini dry unless it is releasing an excessive amount of water.
- Finish the batterAdd the dry ingredients to the wet ingredients and fold gently just until a few streaks of flour remain. Fold in ¾ cup of the semisweet chocolate chips and ¼ cup of the milk chocolate chunks, being careful not to overmix.
- Fill the panSpread the batter evenly into the prepared loaf pan. Sprinkle the remaining ¼ cup semisweet chocolate chips and ¼ cup milk chocolate chunks over the top.
- BakeBake for 50 to 60 minutes, or until the top is set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter. Melted chocolate on the toothpick is completely fine.
- Cool and sliceLet the bread cool in the pan for 15 to 20 minutes, then use the parchment overhang to lift it onto a wire rack. For clean slices, cool for another 30 minutes. For warm, slightly steamy slices, wait another 5 to 10 minutes and cut gently with a sharp serrated knife.
Storage
Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days. The loaf becomes even richer and more chocolatey the next day.
Before You Begin
Finely shred the zucchini so it melts into the loaf. Do not squeeze it unless it is unusually wet. For the fudgiest texture, remove the bread from the oven as soon as the center is set and avoid overbaking.
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Triple Chocolate Zucchini Bread