Triple Chocolate Zucchini Bread
Try this Triple Chocolate Zucchini Bread recipe, or contribute your own.
Try this Triple Chocolate Zucchini Bread recipe, or contribute your own.
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1/3 cup sugar
- 1 cup flour
- 1/2 cup cocoa powder
- 2/3 cup brown sugar
- 1 1/2 cups shredded zucchini (about 1 medium-large zucchini do not squeeze excess liquid out)
- 1/2 cup plain greek yogurt (i used fat free)
- 1 1/4 cups chocolate chips divided (milk or semi-sweet, i prefer the semi-sweet)
- Carbohydrate 76.929287734367 g
- Cholesterol 49.866666666501 mg
- Fat 25.8329373411721 g
- Fiber 2.06039536734053 g
- Protein 3.46843537157134 g
- Saturated Fat 16.0606825246434 g
- Serving Size 1 1 Serving (142g)
- Sodium 2141.33439567641 mg
- Sugar 74.8688923670264 g
- Trans Fat 1.61858945701606 g
- Calories 533 calories
Step-by-step
- Preheat oven to 350 and grease a 9x5 inch bread pan.
- In a medium-large bowl combine zucchini, greek yogurt, sugars, eggs, and vanilla and mix well.
- Add flour, cocoa powder, baking soda, baking powder, and salt and mix until all ingredients are incorporated.
- Stir in 1 cup chocolate chips.
- Transfer batter to prepared bread pan and bake for 55-65 minutes until a toothpick inserted in the center of the bread comes out "dry" (it can have chocolate on it but shouldn't be covered in wet batter).
- Allow to cool completely, then gently run a knife around the edge of the pan to loosen the bread and remove it from the pan.
- Melt the remaining 1/2 cup chocolate chips and drizzle or spread on top of bread.
- Slice and serve or store in an airtight container for 4-5 days (at room temperature) or 5-10 days (chilled). If you want to store the bread to serve later, I recommend letting the drizzled chocolate cool completely (10-20 mins) before transferring to an airtight container.
Triple Chocolate Zucchini Bread: My Secret Weapon for Busy Mornings
As a working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time to bake often feels impossible. But let’s be honest, sometimes you just crave that warm, comforting feeling of a freshly baked treat. That's where this Triple Chocolate Zucchini Bread recipe comes in. It's become my go-to for satisfying those sweet cravings without sacrificing precious time or energy.
The beauty of this recipe lies in its simplicity and versatility. It's incredibly easy to whip up, even on a rushed weekday morning (trust me, I know!). The zucchini adds a surprising moistness without sacrificing the rich, decadent chocolate flavor. And let's be real, nobody can resist triple chocolate! My kids gobble it up faster than I can say "good morning," and even my usually picky husband asks for seconds. It's a win-win, especially when I can grab a slice on my way out the door.
I've perfected this recipe over the years, tweaking it to fit my busy schedule and my family's tastes. I've experimented with different types of chocolate chips – milk chocolate, semi-sweet, even a blend – and discovered that semi-sweet creates the perfect balance of sweetness and richness. The addition of Greek yogurt lends a subtle tanginess that complements the chocolate perfectly. This little trick makes the bread even more moist and adds a touch of healthy indulgence (shhh, don't tell the kids!).
Beyond its convenience, this bread is incredibly adaptable. It's perfect for breakfast, a midday snack, or even dessert. Slice it thick and enjoy it warm with a cup of coffee, or pack individual slices for school lunches. The remaining bread stores beautifully, keeping its moistness for several days. I often make a double batch on the weekend, ensuring I have a delicious treat readily available throughout the week. This recipe isn't just a quick and easy bake, it’s a time-saver and a stress-reliever—a secret weapon for any busy mom looking for a touch of sweet indulgence without the fuss.
One thing I love about this recipe is its ability to be customized. Feel free to experiment with different nuts or dried fruits to add extra texture and flavor. Or, if you're feeling creative, try adding a swirl of caramel or cream cheese frosting for an extra special treat. The possibilities are truly endless! I often add a sprinkle of sea salt on top of the melted chocolate drizzle before it cools. This is what gives the bread that little something extra. It also balances out the sweetness and adds a sophisticated touch without altering the overall taste in any way. And lastly, I’ve found that using the freshest possible ingredients results in a more intensely flavorful bread, so I always try to use high quality zucchini and chocolate chips.
This Triple Chocolate Zucchini Bread is more than just a recipe; it’s a testament to the power of simple ingredients, a little bit of love, and a whole lot of deliciousness. It’s a reminder that even amidst the chaos of everyday life, there's always time for a sweet moment – a moment that brings joy and satisfaction to both the baker and those lucky enough to taste it.
