Triple Chocolate Zucchini Bread

Who knew sneaking veggies into dessert could be so delicious? Kids will love this chocolate zucchini bread from the pioneer woman before they even find out it’s got a green secret.  

You Will Need:

1/2 cup vegetable oil, plus more for the pans
1 cup bittersweet chocolate chips
1 cup milk chocolate chips
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp. instant espresso powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
4 large eggs
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup sour cream
1 Tbsp. vanilla extract
3 cups coarsely grated zucchini (from 1 lb. zucchini, about 2 medium zucchini)
Flaky salt, for serving (optional)

What to Do: 

1. Preheat the oven to 350°F. Grease 2 (9-by-5-inch) loaf pans with oil and line each with parchment paper, leaving an overhang on each long side. Grease the parchment and set aside. In a small bowl, combine the bittersweet and milk chocolate chips. 

2. In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. In a second large bowl, whisk together the oil, eggs, granulated sugar, brown sugar, sour cream, and vanilla until well combined. Add the wet ingredients to the dry ingredients and stir until just combined, then fold in the zucchini and all but 1/2 cup of the chocolate chips. The batter will be thick. 

3. Divide the batter between the prepared pans, smoothing the tops with a spoon or small offset spatula. Sprinkle the reserved chocolate chips evenly over the batter. 

4. Bake the zucchini bread, rotating the pans once halfway through, for about 1 hour. When fully baked, the bread should spring back when gently pressed, the edges should begin to pull away from the pan, and a toothpick or skewer inserted in the centers of the loaves should come out with only a few crumbs attached. (You might run into chocolate chips when pricking the bread—don’t mistake that for batter!) Transfer the pans to a wire rack and cool for at least 30 minutes before carefully removing the loaves from the pans. Allow to cool completely before sprinkling with flaky salt (if you like), slicing, and serving. 

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References:

Recipe from Pioneer Woman web site
Photo by Stephanie Felzenberg