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Triple Chocolate Chip Zucchini Bread

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This rich and decadent chocolate chip zucchini bread is moist, satisfying, and packed with cocoa powder, melted baking chocolate and dark chocolate chips. It is an easy recipe Mixed together in 10 minutes and baked in about an hour, you’ll be able to enjoy this zucchini bread treat in no time!

A slice of chocolate zucchini bread.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card.

Chocolate Zucchini Bread is my favorite treat during the fall when you can buy fresh produce at farmers markets. It’s easy to make and if you’re looking for something different this year, try adding some pumpkin spice mix or cinnamon! It might just be the best chocolate chip zucchini bread recipe ever!

Why I Love this Triple Chocolate Chip Zucchini Bread!

This Chocolate Zucchini Bread Recipe combines all of the best flavors into one delicious treat. This quick bread recipe calls for shredded fresh zucchini which makes each bite moist and flavorful and is a great way to get your kids to eat zucchini without tasting like vegetables! And don’t worry about your secret getting out – no one will know they are eating veggies in their chocolatey dessert!

Ingredients for Chocolate Zucchini Bread.

Ingredients:

*Ingredient amounts are located in the recipe card at the end of this post.

Unsweetened Baking Chocolate Bar- Using unsweetened chocolate allows you to add an intense chocolate flavor without adding too much sweetness. One or two squares will do it!

Grated Zucchini- Everyone knows zucchini bread has the best flavors when you add in shredded zucchini. It makes each bite moist and flavorful without tasting like vegetables!

All-Purpose Flour- All purpose flour is what is used in most baked goods and is in almost every pantry.

Cocoa Powder- Cocoa powder can be a less intense chocolate in terms of taste, but it is usually paired with an unsweetened chocolate that gives bread a rich flavor. This can be found on the baking aisle at the grocery store.

A bite out of a slice of zucchini bread.

Salt– Salt brings out the flavors in baked goods and doesn’t add any extra saltiness.

Baking Soda- Baking soda is another leavening agent that helps the bread to rise and gives it a softer texture.

Baking Powder- Baking powder is an acidic ingredient that reacts with the alkaline of the baking soda when heated, which causes baked goods to rise.

Cinnamon- Cinnamon is a versatile fall spice that gives the bread a nice kick and it brings out other flavors in the chocolate.

Eggs- Eggs add richness to your baked goods while also binding them together. Letting your eggs come to room temperature before mixing will help everything combine together more easily. I used large eggs in this recipe.

Slices of chocolate zucchini bread.

Sugar– brings out other flavors in zucchini bread and keeps it sweet and moist.

Brown Sugar– Brown sugar is another sweetener that keeps the bread moist and gives it a hearty flavor.

Vegetable Oil- Vegetable oil is typically used because of its neutral flavor.

Vanilla Extract- Vanilla extract is another standard baking ingredient that helps to bring out the flavor of chocolate. I like to use pure vanilla extract, but imitation will be fine in a pinch.

Chocolate Chips- Chocolate chips add a simple sweetness and richness to the bread that everyone loves.

Slices of chocolate Zucchini Bread.

Helpful Kitchen Tools

How to Make Triple Chocolate Zucchini Bread

[1] Combine the flour, cocoa powder, salt, baking powder, baking soda, and cinnamon in a large bowl.

A bowl of dry ingredients for chocolate zucchini bread.

[2] Melt the unsweetened chocolate in a medium bowl, in the microwave at 50% power in 30 second increments.

A bowl and spoon of melted chocolate.

[3] In a separate mixing bowl, lightly beat the eggs. Add the melted chocolate, sugar, brown sugar, grated zucchini, oil, and vanilla extract and mix together.

A bowl of beaten eggs.

[4] Add the wet ingredients to the dry ingredients (flour mixture) and stir until just moistened.

Chocolate zucchini bread batter in a bowl.

[5] Spray 2 loaf pans with nonstick cooking spray. Pour batter into the prepared pan, filling 2/3 full.

Two loaf pans filled with zucchini bread batter.

[6] Bake at 325 degrees for 50-60 minutes until a toothpick or cake tester inserted into the center of the loaf, comes out clean.

A slice of chocolate zucchini bread.

[7] Allow the bread to cool on a cooling wire rack, then remove from the pan and serve in individual slices!

Slices of chocolate zucchini bread.

This Triple Chocolate Zucchini Bread is moist, rich, and decadent. The recipe calls for shredded zucchini which makes each bite moist and flavorful without tasting like vegetables!

And don’t worry about your secret getting out – no one will know they are eating veggies in their chocolatey dessert! With this easy to follow recipe you’ll be able to enjoy this amazing Zucchini Bread Treat in no time!

Other Recipes You Might Like:

Tips for Making the Best Zucchini Bread

-Use a food processor to shred your zucchini. It’s much faster than doing it by hand!

-Add in a cup of nuts for extra flavor and texture.

-Try using different kinds of chocolate chips like white chocolate, milk chocolate, or even peanut butter chips!

-Bake mini loaves in a small loaf pan and freeze them for quick and easy snacks later on.

-Make sure you remove as much excess water from the zucchini as possible.

How to Store Chocolate Chip Zucchini Bread

This bread can be stored in an airtight container on the counter for up to 5 days. You can also keep it in the pan and cover with aluminum foil. For longer storage, wrap in plastic wrap and then place in a freezer bag and freeze for up to 3 months.

Thaw overnight in the refrigerator before serving.

To make ahead, bake the bread and then wrap tightly in plastic wrap. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and then reheat in a 350 degree oven for 10 minutes or until warmed through.

Frequently Asked Questions

Do you peel zucchini before shredding for bread?

No, there is no need to peel the zucchini before shredding. The skin is actually quite thin and you won’t even notice it once it’s been shredded.

Can I use a different type of oil?

Yes, you can use a different type of oil in this recipe if you prefer. Vegetable oil or Canola oil are great because of their neutral taste in baked goods.

Why is my zucchini bread wet in the middle?

There are a few reasons why your zucchini bread might be wet in the middle. First, make sure you squeeze out as much water from the shredded zucchini as possible. Second, check the expiration date on your baking powder and baking soda to make sure they are still fresh. Finally, make sure you are using all-purpose flour and not self-rising flour.

My zucchini bread is too dense, what can I do?

There are a few things you can do to avoid a dense zucchini bread. First, make sure you are using all-purpose flour and not self-rising flour. Second, be careful not to overmix the batter. Stir until just combined. Finally, make sure your baking powder and baking soda are fresh.

Why does my zucchini bread crumble when I cut it?

There are a few reasons why your zucchini bread might crumble when you cut it. First, make sure you let the bread cool completely before slicing. If it’s still warm, it will be more likely to crumble. Second, check the expiration date on your baking powder and baking soda to make sure they are still fresh.

How many zucchinis is 2 cups grated?

Two cups of grated zucchini is about two medium zucchinis.

Do you remove the seeds when making zucchini bread?

No, there is no need to remove the seeds when making zucchini bread. The seeds are actually quite small and you won’t even notice them once the zucchini is shredded.

How fine Do I grate zucchini for bread?

You can grate the zucchini however fine or coarse you like, but I prefer to grate it on the finer side so that there are not some chunks of zucchini in the bread.

What is the best way to shred zucchini?

The best way to shred zucchini is with a food processor. It’s much faster than doing it by hand and you’ll get a more consistent texture.

Can I Rebake undercooked zucchini bread?

Yes, you can rebake undercooked zucchini bread. Just place it back in a 350 degree oven for 10-15 minutes or until cooked through.

How do I know when zucchini bread is done?

Zucchini bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs.

How do you salvage wet bread?

If your bread is wet, you can try to salvage it by placing it back in a 350 degree oven for 10-15 minutes or until cooked through.

A slice of chocolate zucchini bread.

Triple Chocolate Zucchini Bread

Yield: 2 Loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This rich and decadent chocolate zucchini bread is moist, satisfying, and packed with cocoa powder, melted baking chocolate and dark chocolate chips. Mixed together in 10 minutes and baked in about an hour, you'll be able to enjoy this zucchini bread treat in no time!

Ingredients

  • 2 Ounces Unsweetened Chocolate
  • 2 Cups Zucchini, Grated
  • 2 Cups All-Purpose Flour
  • 1/4 Cup Cocoa Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 3 Eggs
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 1 Cup Vegetable Oil or Canola Oil
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chocolate Chips

Instructions

  1. Combine the flour, cocoa powder, salt, baking powder, baking soda, and cinnamon in a large mixing bowl.
  2. Melt the unsweetened chocolate in the microwave at 50% power in 30 second increments.
  3. In a separate mixing bowl, lightly beat the eggs. Add the melted chocolate, sugar, brown sugar, grated zucchini, oil, and vanilla extract and mix together.
  4. Add the wet ingredients to the dry ingredients and stir until just moistened.
  5. Spray 2 loaf pans with nonstick cooking spray. Pour in the batter, filling 2/3 full.
  6. Bake at 325 degrees for 50-60 minutes until a toothpick inserted comes out clean.
  7. Allow the bread to cool on a cooling rack, then remove from the pan and serve!
Nutrition Information:
Yield: 24 Serving Size: 1 Slice
Amount Per Serving: Calories: 250Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 164mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g

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Triple Chocolate Zucchini Bread.

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reba

Tuesday 27th of September 2022

can you make muffins from the batter? how long to bake if using mini loaf pans?

reba

Sunday 7th of August 2022

if i use mni loaf pans how long do i bake for?

Mindy

Tuesday 9th of August 2022

20 - 25 minutes

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