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Ultra Moist Triple Chocolate Zucchini Bread

triple chocolate zucchini bread - featured image
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A rich, moist, and chocolatey zucchini bread featuring a triple chocolate combo of cocoa powder, chocolate chips, and melted dark chocolate. Perfect for sneaking in veggies while enjoying a decadent treat.

Ingredients

Scale
  • 2 cups grated zucchini (about 250g), squeezed lightly to remove excess water
  • 1 ¾ cups all-purpose flour (220g)
  • ½ cup unsweetened cocoa powder (50g), preferably Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup sugar (200g), granulated or a mix of white and brown sugar
  • ½ cup vegetable oil (120ml), can substitute with melted coconut oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips (130g), mix of semi-sweet and dark
  • ¼ cup melted dark chocolate (45g), optional but recommended
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate zucchini finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out some excess moisture; keep it moist but not dripping.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In a separate bowl, whisk sugar and vegetable oil until well combined. Add eggs one at a time, whisking after each addition until smooth. Stir in vanilla extract.
  5. Fold grated zucchini and melted dark chocolate into the wet mixture gently.
  6. Gradually add dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
  7. Fold in chocolate chips and nuts if using, distributing evenly.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Start checking at 50 minutes.
  10. Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Do not over-dry the zucchini; keep it moist for tender bread.’, ‘Mix ingredients by hand and fold gently to avoid tough bread.’, ‘Use room temperature eggs for better texture.’, ‘Dutch-processed cocoa powder gives richer flavor.’, ‘Use a mix of semi-sweet and dark chocolate chips for complexity.’, ‘Start checking the bread at 50 minutes to avoid overbaking.’, ‘Prep zucchini the day before and store in fridge to improve moisture control.’, ‘If top browns too quickly, tent with foil halfway through baking.’, ‘Let bread cool completely before slicing to avoid crumbling.’]

Nutrition

Keywords: zucchini bread, chocolate zucchini bread, triple chocolate, moist bread, easy zucchini bread, homemade dessert, chocolate chips, healthy dessert

Find it online: https://oracooks.com/ultra-moist-triple-chocolate-zucchini-bread-recipe-easy-homemade-moist-and-delicious/