Our fantastic neighbors saved me two zucchinis from their garden just so that I could make us all some bread! Bless their hearts! 😀

I considered making a cake, or even some brownies this time, but I kept coming back to the idea of some decadent, moist, chocolatey bread!

I can grow plenty of things on my deck. Tomatoes and peppers galore! Herbs, chives and green onions, and even kale. But zucchini is one vegetable that I haven’t tried yet.

Wally has a regular in-ground garden next door, and had great luck this year growing cucumbers vertically in a wire cage. So I think maybe I’ll have to try my hand at that next year, and have my hubby set me up for some cucumbers! I had a blast making Garlic Dill and Sweet Butter Pickles from the cukes they gave me, and of course shared those with them, too.

Maybe, just maybe, I can find a spot in the yard for some zucchini next year. 😉

But for now, I’m just thankful for a few from the neighbors!

I didn’t have a whole lot of goodies in my baking basket to play with, but for this bread…..trust me…..you really don’t need all that extra “junk”.

Sometimes, things are best left simple. 😉

I used my doctored, basic formula from an old baking cookbook for the flour to sugar to leavening ratios, but I always like to kick up the amount of cocoa powder that it calls for for starters.

Since I wasn’t planning on adding too many extras, I upped the cocoa powder to a full cup this time instead of my usual 1/2 to 3/4 of a cup, depending on what all else I’m adding. It was very chocolatey and we loved it!

I had two kinds of chocolate chips, white and milk chocolate, and the hublet requested both. So both it was!

Who was I deny us of not one, but TWO kinds of chocolate chips? 😉

I had just a PINCH of espresso powder left in the bottom of the jar, too, so what the heck. In it went. Chocolate and coffee are two of my favorite flavors, and I love a little hint of espresso in the back!

But I still wanted to have a little more fun.

I really enjoy adding liqueurs to what I’m baking, so over to my little liquor cabinet I went!

I almost went “almond”, but then I spied the ultimate of all chocolate liqueurs … Godiva … come to mama! 😀

I don’t like to add too much that it disturbs the balance of the “baking science” and end up with a wet sponge, but usually you only need a little when adding liqueurs, so I added just 2 teaspoons, and that ended up working really well.

If almond is more your thing, you could use Amaretto, or if you’d like a slightly boozie effect, grab the bourbon! 😉

Just have fun and play with your food! Life is short, enjoy it! 😉

The only other basic changes that I like to make are to always use dark brown sugar instead of light, and replace half of the oil for unsweetened applesauce. Fifty, one hundred, five hundred years ago, the amount of oil added wasn’t as much of a concern as it is now.

Not saying that oil is the slap your forehead, EUREKA!!, it’s OIL that’s killing us (and preventing us from living to be 147!) But I’m betting that oil back then wasn’t as harmfully manufactured as it is today, either. 😉

So when I can in a recipe, that I know won’t ruin it, I do like to replace it with at least part unsweetened, natural applesauce.

Follow this recipe, and I think that you’ll agree, that this truly is one of THE BEST chocolate zucchini breads out there.

If you enjoy a deep, dark, delicious chocolate flavor, rich white and milk chocolate chips, a hint of espresso, a touch of liqueur, and so moist that it doesn’t need butter, or anything else for that matter spread on it, then look no further.

This is it. 😉

I hope you enjoy! 😀

2 loaves

Decadent Triple Chocolate Zucchini Bread

Ingredients

3 cups shredded raw zucchini (courgette), about 1 lb. (unpeeled)
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. instant espresso powder such as Medaglia D'Oro
3/4 cup quality* milk chocolate chips
3/4 cup quality* white chocolate chips
4 extra-large eggs
1/2 cup vegetable or canola oil
1/2 cup unsweetened applesauce (or 1 - 4 oz. individual serving pack)
1 cup granulated white sugar
1 cup firmly packed dark brown sugar
1 Tbl. Godiva Milk Chocolate Liqueur
2 tsp. pure vanilla extract

Instructions

Preheat oven to 350º and place rack in the center of the oven. Grease two 9 x 5 x 3" loaf pans with butter-flavored Crisco or spray with nonstick butter-flavored spray.

Grate zucchini using the larger holes of a box grater. Set aside.

In large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, espresso and cinnamon until very well mixed. Fold in both chocolate chips.

In large mixer bowl, beat the eggs. Add the oil, sugars, vanilla extract and liqueur and beat until well blended. Mix in the grated zucchini on low. Then fold in the flour mixture, stirring just until combined. Scrape the batter into the prepared pans.

Bake until the loaves have risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.

Place loaves on a wire rack to cool for about 10 minutes, run a sharp knife around the edges, then remove the loaves from the pan to cool completely.

When cool, wrap loaves tightly with plastic wrap.

This bread can be stored at room temperature or in the fridge for several days, or it can be frozen.

Notes

*I really enjoy Ghirardelli's chocolate chips, but just choose a nice, quality brand that you prefer.