Rich Triple Chocolate Zucchini Loaf

Cocoa, miniature chocolate morsels, and almond bark bits turn this triple chocolate zucchini loaf into a rich, cake-like treat. It comes together quickly – perfect for sampling in just sixty minutes!

I suddenly had zucchini sitting in my refrigerator that demanded to be used.

This memory sparked back to the sole season I sowed three zucchini vines in our backyard plot. Little did I realize at planting time how abundant three plants could be. I set out to find every possible zucchini preparation.

I cannot say if I sampled chocolate zucchini bread back then, but it was delightful now. With cocoa, semi-sweet morsels, and almond bark bits, it boasts triple the cocoa. A dash of instant espresso powder deepens the chocolate profile. If you favor dark cocoa, you will adore this zucchini loaf – it tastes remarkably like cake!

Components required:

Note: A printable recipe card with precise measurements follows below for your ease.

• Finely shredded zucchini
• All-purpose flour
• Unsweetened cocoa powder
• Leavening soda
• Leavening powder
• Fine sea salt
• Instant espresso powder – intensifies the cocoa notes
• Mini semi-sweet chocolate morsels
• Grade A large eggs
• Neutral vegetable oil
• Strained Greek yogurt
• Granulated sweetener
• Pure vanilla extract
• Almond bark bits – for crowning the top

Preparation walkthrough:

This is a genuine hands-off quick bread – no stand mixer required and no proofing time needed. Begin by finely shredding the zucchini, then whisk all components together and transfer the mixture to a greased loaf pan. Bake until a skewer emerges spotless, then immediately dust the almond bark bits over the still-hot surface so they soften slightly. Allow a brief cooling period before portioning into slices.

Is it possible to freeze this chocolate zucchini bread?

Absolutely; it keeps wonderfully frozen. Ensure it is securely wrapped using plastic wrap, a ziploc bag, or a container with a tight seal. Stored correctly, this frozen zucchini bread maintains quality for about 3 months.

How do I stop the white chocolate chips from melting on top of the zucchini bread?

I added the white chocolate chips right after taking the bread out of the oven to prevent them from melting onto the surface.

What should I do if I lack parchment paper for the loaf pan?

That is not an issue; simply grease the pan using cooking spray or a light layer of butter. I advise against using wax paper. More details can be found here: “Can I put wax paper in the oven?”

For additional swift bread recipes, consider reviewing these earlier articles:

• Buttermilk Banana Bread
• Peanut Butter Chocolate Chip Banana Bread
• Pumpkin Bread (made with cake mix!)

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The inspiration for this recipe came from Sally’s Baking Addiction