This triple chocolate zucchini bread is like my great grandmother’s bread on chocolate steroids! Every bite is loaded with intensely rich chocolate flavor that is addicting for chocolate lovers like me. I’ve made this recipe nearly a dozen times, and it is by far my favorite quick bread recipe. The zucchini adds so much moisture (without any veggie flavor), giving it the perfect texture.

Plus, it’s super easy to make, which means it’s perfect for last minute company or a sudden sweet craving. Bust out your bread pans and get baking—it’ll be love at first bite!

 

Ingredients

2 cups grated zucchini
1.5 cups all purpose flour
1.25 cups whole wheat flour
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
2 eggs
1 cup vegetable oil
1 cup granulated sugar
1 tsp vanilla
2 oz. unsweetened chocolate (melted)
3/4 cup semi-sweet chocolate chips

Directions

Preheat the oven to 350.  Prepare a 9 by 5 loaf pan. Grate the zucchini so that you end up with two packed cups.  Set aside.  Sift together the flours, baking soda, baking powder, and cinnamon.  Set aside.
In a large bowl, lightly beat the eggs.  Mix in the oil, sugar, and vanilla.  Pour in the melted chocolate and blend well.  Add the sifted ingredients and mix just to incorporate.  Fold in the zucchini and chocolate chips.  The batter is very thick but the zucchini thins it somewhat.
Spoon into pans and bake for 1 hour 15 minutes.  Cool in the pans for 15 minutes and then unmold.

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Quick tip: Line your pan with parchment paper with a piece large enough to overhang both sides of the pan to make removing the cool break quick and easy.

Recipe and image courtesy of Megan’s Sweet Life.