This Triple Chocolate Chip Zucchini Bread is made with three forms of chocolate: dutch processed cocoa, melted chocolate in the batter, and of course a TON of chocolate chips! The result? A chocolate zucchini bread that is ULTRA rich and fudgy, with a texture almost reminiscent of a hybrid between brownies and triple chocolate cake!
Zucchini: This bread is a great way to use up extra zucchini from the garden, or if you prefer store-bought, zucchini is also available year round in store!
Freezes well: This bread freezes super well, so feel free to make multiples if you’re trying to use up a bunch of zucchini.
Chocolate Zucchini Cake
Great way to sneak in extra veggies: Got a picky eater on your hands, or just looking to indulge while still maintaining balance, then this recipe is for you!
Quick and easy: As this is a chocolate quick bread at its core, this bread is super easy to make and is prepped in less than 15 minutes.
1.Melt Chocolate:Add chopped chocolate to a microwave safe bowl, then place into the microwave, and microwave in 30 second intervals, stirring in between, until melted. Pour in the oil, then whisk to combine.
Dark Chocolate Zucchini Bread Coconut Glaze
2.Combine wet ingredients:Add the eggs and vanilla, to the bowl with the melted chocolate and oil, then whisk together until smooth and well-combined.
3.Whisk together the dry ingredients:In a separate mixing bowl, add the flour, sugar, sifted cocoa, baking powder, baking soda, salt, and instant coffee.
5.Fold in chocolate chips and zucchini:Add the chocolate chips and shredded zucchini to the batter, then lightly fold them in until fully dispersed and well combined.
Zucchini Bread: Cinnamon Spice & Triple Chocolate
6.Add to pan & bake:Pour the chocolate quick bread batter into a prepared 9×5” pan, top with additional chocolate chips, then place into the oven to bake!
Use Dutch processed cocoa powder: Dutch cocoa is less acidic and tastes more rich and chocolatey in flavour. Here is alink to my favorite brand.
Use room temperature ingredients: Using room temperature ingredients means that the zucchini chocolate chip bread can bake more evenly, meaning you’ll get a softer, fluffier chocolate loaf cake.
Triple Chocolate Avocado Zucchini Bread
Don’t overbake: Overbaking will dry the bread out! Be sure to check the bread at 60 minutes (or even earlier if you know your oven runs hot).
Weigh your ingredients: Weighing the ingredients will yield the best and most consistent results. Volumetric measurement can be off by significant amounts, leading to inconsistent baking.
Freezer: The bread can wrapped in plastic wrap, then placed into a freezer bag to be frozen for up to 3 months. The loaf can be frozen as a whole, or sliced up.
Moist Chocolate Zucchini Bread
I wouldn’t recommend it, as regular chocolate melts more than chocolate chips, so the chocolate will melt into the loaf too much.
It’ll last 1 week if stored in an airtight container in the fridge, or 4-5 days on the counter at room temperature.
Love other types of chocolate chips? Feel free to swap out the regular chocolate chips for any flavour you’d like! I think white chocolate chips, peanut butter or butterscotch would be amazing in this zucchini loaf!
Double Chocolate Chunk Zucchini Bread (vegan+gf)
This rich and Fudgy Triple Chocolate Chip Zucchini Bread is made with three forms of chocolate: dutch processed cocoa, melted chocolate in the batter, and of course a TON of chocolate chips!Uber-moist, fudgy, and rich, this triple chocolate zucchini bread is loaded with chocolate chips and drizzled with even more chocolate on top! This is the ultimate chocolate-lovers dream!
Are you fresh from the farmers market and not sure what to do with all that zucchini? I have you covered with my recipes for: Zucchini Sheet Cake, Chocolate Pumpkin Zucchini Cake, and Zucchini Cookies with Brown Butter Cream Cheese Frosting.
This zucchini bread? It’s basically chocolate paradise. Three types of chocolate, plus zucchini makes for a rich, fudgy, moist bread without being gooey. It doesn’t taste or feel underbaked, just a super duper fudgy and rich chocolate zucchini bread, thanks to all of that shredded zucchini and the Greek yogurt I snuck in for good measure.
Gluten Free Triple Chocolate Zucchini Bread
Chocolate – Have I mentioned chocolate yet? I mean, if you’re a chocoholic like me, then this chocolate zucchini bread is sure to satisfy. There’s not one, not two, but THREE hearty doses of chocolate packed into thiszucchini bread recipe. First, you’ve got chocolate cocoa powder in the batter. Then we stir in a truckload of chocolate chips. Lastly, drizzle or spread a whole bunch of chocolatey goodness right on top of the bread to finish it off. You asked for it, you got it.
Greek yogurt – In addition to adding some extra protein and moisture, Greek yogurt is a great substitute for more fattening ingredients like butter or sour cream. Think of it as another healthy ingredient to go alongside the zucchini!
Zucchini – I mean, this bread wouldn’t be zucchini bread without zucchini, right? Of course not. So, it kinda goes without saying that this recipe wouldn’t work without the zucchini. But the zucchini (in addition to being tasty) also gives this bread such a great texture and moistness that I haven’t been able to replicate with other ingredients. The trick is to keep all that moisture from shredding it and not squeezing it out!
Triple Chocolate Banana Bread
Easy – This zucchini bread only takes 90 minutes, and 60 of that is total hands-off time, where you can sit back and relax and read a book while the bread bakes.
Uber-moist and rich chocolate zucchini bread loaded with chocolate chips and drizzled with even more chocolate on top! This is the ultimate chocolate-lovers dream!
You can get about 10 thick slices (like the ones in the photographs) from this bread, or more if you slice it thinner.
Triple Chocolate Chip Zucchini Bread (quick & Easy)
Calories: 160 kcal , Carbohydrates: 34 g , Protein: 5 g , Fat: 2 g , Saturated Fat: 1 g , Trans Fat: 1 g , Cholesterol: 33 mg , Sodium: 259 mg , Potassium: 174 mg , Fiber: 2 g , Sugar: 22 g , Vitamin A: 85 IU , Vitamin C: 3 mg , Calcium: 45 mg , Iron: 2 mgThat satisfied “AHHHHH” we often sigh when cracking an ice cold beer at the end of a hectic day or while sipping ice cold tea on a hot day?
T’s the same sigh I let out each timemy darling threenager (who adorably insists on helping me test any and all recipes for this blog) squeaks “Momma we add chocolate?”
So of course, when I set out to bake banana bread with the last of the spotty bananas I was greeted with my chickpea holding a bag of chocolate chips.
Chocolate Zucchini Bread
Chocolate chips are always a welcome addition in my banana bread. While I was at it, I snagged the cocoa powder, avocado oil, and some zucchini for good measure.
Back when I had enough self control to keep a box of cake mix in my pantry(those days are long gone) I used to make this amazingChocolate Pumpkin Zucchini Bread recipe on the regular. Though the photos were atrocious (seriously so embarrassing!) the results were delicious! In fact many of my friends still make it on the regular, sending me photos of their chocolate creations.
I’m happy to say that the ultra luxe, triple chocolate loaf I’m sharing with you today has all the deliciousness of that original recipe, minus the box-o-cake and pumpkin. After making pumpkin burgers and muffins galore the second Fall hit, I am seriously pumpkin’d out y’all! I need a break.
Triple Chocolate Bread
A luscious trio of chocolate makes this banana zucchini bread totally crave-worthy. Snag a spotty banana or two and meet me in the kitchen for some epic dessert bread!
Tightly wrap any leftovers, this bread is great the next day! Leftovers will keep up to 4 days at room temperature and may be frozen. Enjoy!
Calories: 289 kcal , Carbohydrates: 37 g , Protein: 4 g , Fat: 15 g , Saturated Fat: 3 g , Cholesterol: 29 mg , Sodium: 186 mg , Potassium: 177 mg , Fiber: 2 g , Sugar: 21 g , Vitamin A: 100 IU , Vitamin C: 3.5 mg , Calcium: 38 mg , Iron: 1.5 mg
Best Triple Chocolate Pumpkin Bread Recipe
Vegan friends! I’ve made this bread with flax eggs and it’s awesome! Follow the steps here and make two flax eggs (or chia eggs) to sub for the large eggs in the recipe above.
Gluten- Free? If you have a GF flour blend (homemade or store bought) that you use for banana breads and other quickbreads without fail, then absolutely try it with this recipe!
No avocado oil? No problem! You can use extra light olive oil, canola oil, or even vegetable oil if that’s what you have on hand. Coconut oil (melted and cooled) would probably work great too!
Flourless Triple Chocolate Banana Bread
When it comes to banana bread, the riper your banana are – the better! Snag the spottiest bananas you can find or tuck this recipe away for when you have some handy.
Looking to use up more than one lone spotty banana? No problem! This recipe is easily doubled to yield two 9×5 loaves. That way you’ll have one to keep and one to gift. Or freeze one for later!
Lacking the proper sized pan? I’ve actually baked this bread in an8×4 inch loaf pan and,
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