Yield: 8

Triple Chocolate Zucchini Bread with White Chocolate Chips, Blueberry Craisins & Pecans

Triple Chocolate Zucchini Bread with White Chocolate Chips, Blueberry Craisins & Pecans

Ingredients

Dry Ingredients:

  • 3 cups flour
  • 1 tsp. salt
  • 1 Tbl. cinnamon
  • 1/2 tsp. Pumpkin Pie Spice
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. espresso powder
  • 1/3 cup unsweetened baking cocoa

Wet Ingredients:

  • 3 eggs
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 2 tsp. vanilla extract
  • 2 cups lightly packed peeled and grated zucchini
  • 1 (1 oz.) square unsweetened baking chocolate, melted and cooled down to just warm or room temp

Rest of Ingredients:

  • 1 1/2 cups white chocolate chips
  • 1 cup Ocean Spray Blueberry Juice Infused Craisins
  • 1/3 cup finely chopped pecans

Instructions

  • In large mixing bowl, whisk dry ingredients until very well mixed. Set aside.
  • In small bowl, melt baking chocolate according to directions, do not scorch, stir well and set aside to cool down.
  • In mixer, beat eggs until foamy, add rest of wet ingredients, except chocolate, and beat well. Scrape bowl and beat in one cup of the dry ingredients well, slowly add melted, cooled but still stirrable, chocolate. Beat in rest of dry ingredients.
  • Fold in chips, craisins and pecans. Pour into two 8 1/2" x 4 1/2" loaf pans that have been greased with butter-flavored Crisco shortening and lightly coated with flour. (Bottom and sides.)
  • Pop into preheated 350 degree oven and bake for 65-75 minutes. (Mine took 73 minutes, but all ovens bake differently.) Remove pans from oven and place on rack to cool for about 15-20 minutes.
  • Run a knife around edges if needed, and carefully turn out onto rack to cool completely. When cool, wrap each tightly with plastic wrap and refrigerate overnight or at least for several hours. Bread stays moist for days tightly wrapped.