Dark chocolate cocoa, chocolate chips, and chocolate ganache come together with fresh summer zucchini to make the best triple chocolate zucchini bread. It reads a little like brownie bread, or maybe chocolate cake…in either case it has zucchini in it so you’re getting your veggies!
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Triple Chocolate Zucchini Bread
It’s not your momma’s zucchini bread. It’s loaded with chocolate but still it has zucchini so we can feel good about that…right? However you feel about it, it tastes amazing. You should know too that I used Swerve sugar substitute and Lilys milk chocolate chips (sugar free) so this is a completely sugar free recipe…with zucchini…so eat it for breakfast my precious.
A FEW IMPORTANT THINGS TO KNOW:
- You must…MUST make sure that you get as much water out of the zucchini as possible. I layered my shredded zucchini on three paper towels, with three paper towels on top, a layer of aluminum foil and then a heavy book. I left it for an hour.
- If you want edit the recipe and add more zucchini, you will need to add more flour. Otherwise it will become a soupy mess.
- This takes a while to cook (as most quick breads do) so make sure you have enough time to follow through.
- If you don’t have the Lily’s milk chocolate chips, you can omit them; it doesn’t effect the essential structure of the recipe.
INGREDIENTS YOU NEED FOR CHOCOLATE ZUCCHINI BREAD
- Fresh Zucchini: You just need 1 cup, but it makes the most moist zucchini bread.
- Flour: All purpose.
- Eggs: Three eggs boost the leavening power.
- Oil: Gives that silky crumb. You can probably substitute butter but you will need to melt it.
- Baking Powder: Leavening.
- Vanilla Extract: A whole tablespoon. Yes, a whole tablespoon is responsible for that amazing bakery flavor.
- Salt: Just a pinch to boost up the flavor level.
- Swerve: The granular variety. Swerve is a sugar substitute that works 1:1 just like sugar. You can of course just use sugar in the same amounts in the recipe.
- Dark Chocolate Cocoa Powder: If you love dark chocolate, go for it. If you want to use regular cocoa powder you can do that too.
- Lily’s Milk Chocolate Chips: Lily’s Milk Chocolate Chips…so good and no sugar! But no worries, you can totally use regular chocolate chips too!
- Heavy Cream: You will use just a little bit for the chocolate ganache topping.
THE EASIEST WAY TO SHRED ZUCCHINI IS WITH A FOOD PROCESSOR
The easiest way to shred zucchini fast is with a food processor fitted with the shredder attachment. I have previous professed my love for this method in How To Freeze A Block of Cheddar Cheese. It gets the zucchini perfectly shredded every time, with no box grater.
HOW TO MAKE MOIST ZUCCHINI BREAD
- Preheat oven to 350°.
- Whisk together flour, salt, baking powder, and cocoa powder.
- Whisk together eggs, oil, vanilla, and Swerve.
- Stir the wet ingredients into the dry ingredients.
- Stir in the chocolate chips and shredded zucchini.
- Spray a 4.5 x 8.5 glass Pyrex loaf dish with cooking spray or grease with butter and pour in batter.
- Bake uncovered for 1 hour.
- Using a double boiler method or my bottle warmer method (below), whisk together heavy cream and 1/2 cup chocolate chips until melted and slightly thickened being careful not to over cook.
- Loosely cover loaf pan with foil and return to oven for 20 minutes.
- Remove from oven and pour on ganache topping.
HOW TO USE A BOTTLE WARMER TO MAKE CHOCOLATE GANACHE
Let me tell you a secret. A bottle warmer makes the easiest hands off chocolate ganache you’ve ever seen. I have a baby so I discovered this recently and it is a game changer! You simply add the ingredients into a mason jar and set it into this bottle warmer with water added. No need to watch, just stir when you think it’s ready and voila…ganache.
THIS TRIPLE CHOCOLATE ZUCCHINI BREAD GOES GREAT WITH:
- Grilled Chicken Caesar Pasta Salad
- Brothy Baked White Beans With Ham
- Instant Pot Oxtail Spaghetti Sauce
- Chicken Sausage Hoagies With Spinach and Onion
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Triple Chocolate Zucchini Bread
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Diet: Vegetarian
Description
Dark chocolate cocoa, chocolate chips, and chocolate ganache come together with fresh summer zucchini to make the best triple chocolate zucchini bread. It reads a little like brownie bread, or maybe chocolate cake…in either case it has zucchini in it so you’re getting your veggies!
Ingredients
1 cup all purpose flour
1 1/2 tsp baking powder
3/4 cup cocoa powder ( I used dark chocolate cocoa powder)
1/8 tsp salt
1 1/2 cup Swerve
1/2 cup vegetable oil
1 Tbsp vanilla extract
3 eggs
1/2 cup Lilys Milk Chocolate Baking Chips
1 cup shredded zucchini (from one skinny zucchini), drained and dried with paper towels see recipe notes.
FOR THE GANACHE:
1/2 cup Lilys Milk Chocolate Baking Chips
1/4 cup heavy cream
Instructions
- Preheat oven to 350°.
- Whisk together flour, salt, baking powder, and cocoa powder.
- Whisk together eggs, oil, vanilla, and Swerve.
- Stir the wet ingredients into the dry ingredients.
- Stir in the chocolate chips and zucchini.
- Spray a 4.5 x 8.5 glass Pyrex loaf dish with cooking spray or grease with butter and pour in batter.
- Bake uncovered for 1 hour.
- Using a double boiler method or my bottle warmer method (see notes), whisk together heavy cream and 1/2 cup chocolate chips until melted and slightly thickened being careful not to over cook.
- Loosely cover loaf pan with foil and return to oven for 20 minutes.
Notes
BOTTLE WARMER GANACHE: Simply add the ingredients into a mason jar and set into this bottle warmer with water added. No need to watch, just stir when you think it’s ready and voila…ganache.
- You must…MUST make sure that you get as much water out of the zucchini as possible. I layered my shredded zucchini on three paper towels, with three paper towels on top, a layer of aluminum foil and then a heavy book. I left it for an hour.
- Category: Dessert
- Method: Bake
- Cuisine: North American
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Looks so good!
★★★★★
It is SO. GOOD!
Please devise this recipe to be KETO friendly! No flour!
★★
Hi Libby, I’m not sure what you mean.