Triple Chocolate Zucchini Bread
User Reviews
5
Triple Chocolate Zucchini Bread
Description
Triple Chocolate Zucchini Bread uses shredded zucchini combined with cocoa powder and chocolate chips to create a moist and rich quick bread. The batter is sweetened with honey and brown sugar and enhanced with cinnamon and vanilla, which complements the chocolate flavor well. Baking in two loaf pans produces tender loaves with a soft texture that balances a subtle vegetable moisture from the zucchini with deep chocolate notes from the cocoa and chips.
The shredded zucchini adds moisture and a faint vegetal texture without overpowering the chocolate taste, making it a satisfying option when looking to incorporate vegetables into a sweet treat. The recipe calls for melting coconut oil to bind ingredients smoothly and uses baking soda and powder for lift, ensuring the bread is not dense despite the heavy cocoa content.
This bread suits an afternoon snack or dessert and can be served plain or with a light spread like butter or cream cheese. The combination of semi-sweet and milk chocolate chips offers variation in sweetness and texture throughout the bread.
If freezing, it's best done with whole loaves to maintain freshness. Using a plastic or nylon tool when loosening the bread helps prevent pan scratching. Experimenting with different flavored chips can slightly alter the taste profile, such as adding butterscotch or peanut butter chips alongside the chocolate.
Ingredients
- 4 egg
- 2/3 cup honey
- 1/2 cup coconut oil
- 3/4 cup brown sugar light or dark
- 2 tsps vanilla extract
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 1/2 tsps baking soda
- 2/3 cups cocoa powder unsweetened
- 2 cups all-purpose flour
- 3 cups zucchini shredded
- 2 1/2 cups chocolate chips mixture of semi-sweet and milk chocolate
Instructions
- Preheat oven to 350 degrees (F).
- Grease and flour two loaf pans, each one measuring 8 1/2″ x 4 1/2″. Set aside.
- Grate or shred enough zucchini to make 3 cups. Set aside.
- Melt the coconut oil to use in the next step.
- Beat eggs, honey, melted coconut oil, brown sugar, and vanilla until smooth.
- Add salt, baking powder, baking soda, cinnamon, cocoa and flour. Mix well, but don’t overmix it.
- Stir in zucchini and 2 cups of chocolate chips.
- Pour batter into prepared loaf pans and sprinkle remaining chocolate chips on top.
- Bake 60 minutes or until toothpick inserted into the middle comes out clean.
- Remove bread from oven. Let bread rest in pan for 15 minutes.
- Run knife around the edge of pans to help loosen the bread. Remove from pans and let cool completely.
Notes
- Freeze the bread as whole loaves for longer freshness rather than slicing before freezing.
- Grating zucchini yields smaller pieces that better blend into the bread texture if you prefer to hide the vegetable presence.
- Use a plastic knife or nylon spatula to loosen the bread from the pan to avoid scratching.
- Feel free to try different chip varieties like peanut butter or caramel mixed with chocolate for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 738 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 738kcal | 37% |
| Carbohydrates | 112g | 37% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 579mg | 24% |
| Potassium | 390mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 80g | 160% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 142mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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