Make Ree's Triple Chocolate Zucchini Bread with Your Summer Bounty

All zucchini recipes are wonderful any time of year, but this triple chocolate zucchini bread is especially nice during the height of summer when you have more zucchini on hand than you know what to do with and can't fathom eating another zucchini fritter or plate of zoodles. The bread is deeply chocolaty thanks to a triple chocolate combination of milk and bittersweet chocolate chips, along with cocoa powder. There's no need for an electric mixer; you just stir everything together in a big bowl, which makes it exceedingly easy! I love finishing this chocolate with a sprinkle of flaky salt to balance out some of the richness. This quick bread recipe makes two loaves—you can give one to a friend, or stash one in the freezer for a rainy day.

Should zucchini be peeled for bread?

Nope. Save yourself the time and don't peel the zucchini. Its skin is soft and totally edible. Once you grate the zucchini, you won't even notice the skin!

How do you grate zucchini for bread?

It's easy! Start by cutting the ends off of the zucchini. If your zucchini is especially large, you can cut it in half crosswise so it's easier to handle. Then grab a box grater and begin grating it on the side with the largest holes. That's it! If you have a food processor with a grating attachment, you can use that instead. But I find a box grater is easy enough to use.

Yields: 2

Prep Time: 15 mins

Total Time: 1 hour 15 mins

Ingredients

• 1/2 c.

  vegetable oil, plus more for the pans

• 1 c.

  bittersweet chocolate chips

• 1 c.

  milk chocolate chips

• 2 c.

  all-purpose flour

• 1 c.

  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 c.

  granulated sugar

• 1/2 c.

  packed light brown sugar

• 1/2 c.

  sour cream

• 1 tbsp.

  vanilla extract

• 3 c.

  coarsely grated zucchini (from 1 lb. zucchini, about 2 medium zucchini)

• Flaky salt, for serving (optional)

Directions

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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