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Triple Chocolate Zucchini Bread

I tortured myself all week with the promise that I would bake loaves of chocolate goodness come Saturday morning. It meant braving an hour of having the oven on while Chicago’s temperature climbed to 90-plus, but if you can’t stand the heat…

Most of my baking would classify as healthy: I use whole wheat flour, nuts, brown sugar instead of white, and the least amount of butter or oil necessary. But for this recipe, I was eager to create my version of the chocolate zucchini bread at the coffee shop up the street—a dark, rich, chocolaty, cake-like bread they cut into thick slices. It may be surprising how well vegetables lend themselves to baked goods, whether you use carrots, pumpkin, summer squash, or rhubarb.  But they all add flavor, moisture and texture, and make for wonderful quick breads and muffins.



The first recipe I saw that piqued my interest, in my CSA newsletter, used applesauce in place of some of the oil. Then I scouted other versions–they ran the gamut from less sugar or less fat to much, much more.

What I didn’t want to compromise on was the chocolate.  Most recipes used two kinds—either cocoa powder and chips, or melted chocolate and chips.  But for the deeply chocolaty taste I had in mind, I decided all three—the melted chocolate, the cocoa powder and the chips—deserved to be in there.  Plus, it meant I didn’t need quite as much sugar or fat either.  I hope I’ve found a happy medium that’s not nearly as sinful as it tastes. Enjoy!

Triple Chocolate Zucchini Bread

1 cup white flour
1 cup whole wheat flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1
teaspoon cinnamon
3 eggs
1 cup white sugar
1/4 cup brown sugar
1/2 cup canola oil
1/2 cup applesauce
1 teaspoon vanilla extract
2 (1-oz.) squares unsweetened chocolate, melted
2 cups grated zucchini or other summer squash
3/4 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Coat two 8-1/2 by 4-1/2 inch loaf pans with cooking spray.

2. Whisk flours, cocoa, baking soda, baking powder, salt and cinnamon in a medium bowl.

3. Whisk eggs, sugars, oil, applesauce, vanilla and melted chocolate in a large bowl until blended.  Add flour mixture and stir until just combined.  Fold in grated zucchini and chocolate chips.

4. Spoon batter into prepared pans and bake 55 to 60 minutes, or until a toothpick comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove loaves from pans and cool completely.

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5 comments to Triple Chocolate Zucchini Bread

  • Tim

    Looks absolutely delicious! I always understood that vegetables in baking added flavor, but it never really dawned on me that they are just as valuable for what they add in terms of texture and moisture. And I never would have thought to combine chocolate with zucchini, but this seems like the perfect way to make a simple breakfast of coffee or tea and quick bread just a bit elegant.

  • Jessica

    The site looks great! And so does that chocolate zucchini bread. I’m always a sucker for chocolate, especially if I hear triple chocolate!

  • leslie

    I made the bread and everyone LOVED it. I think it’s more accurate to call it chocolate cake that happens to contain zucchini. 🙂

    Thank goodness I have two more zucc’s on the vine…can’t wait to make more.

  • Aubrey

    Just made it. The house smells awesome and this stuff tastes amazingly good. I’ve reposted the link for my Facebook friends to enjoy.

    By the way, this site is fantastic. Nice job so far!

  • Diana

    Why does that loaf of triple chocolate bread have my name on it? Super scrumptious blog…yummers.