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By Christie Vanover | Published August 11, 2013 | Last Updated December 28, 2022

I love when Zesties (Zestuous fans) request recipes. You all inspire me to try so many new things. Friday, I posted a comment on facebook, asking for suggestions.

Emily, a friend I made while we were stationed at Fort Riley, Kan., said that she enjoyed an amazing triple chocolate zucchini bread from a local farmer’s market, but she hasn’t been able to replicate the recipe.

She confirmed that the 3 chocolates were likely cocoa powder, semisweet chocolate chips and bittersweet chocolate chips. Her challenge is that the versions she tried using oil, applesauce and melted butter weren’t moist enough.

Whenever a muffin or cake batter is dry, add a box of sugar-free pudding. It works every time!

I revised my standard muffin recipe, using chocolate pudding instead of vanilla. I also added melted chocolate chips and half and half. You could use milk, or heck even chocolate milk, if you want to go choco-crazy. I won’t judge.

I also added a hint of cayenne pepper. This ingredient is optional. I added it because the chocolate is so rich you almost lose the other flavors. The cayenne awakens your palette from chocolate bliss and makes it appreciate the zucchini and walnuts.

Nuts are always optional, too, but I like the added texture. For more texture, you can slice the bread, spread both sides with butter and toast it in a pan on each side. It’s also great with a smear of cream cheese.

Zesties requested a couple of other recipes Friday, so I’ll work on those this week. Stay tuned, and always feel free to throw out your suggestions.

Triple Chocolate Zucchini Bread

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Ingredients

3 ¼ cups 450 grams all-purpose flour
1 cup 200 grams granulated sugar
1 small box sugar-free instant chocolate pudding
2 ½ tsp. baking powder
½ tsp. kosher salt
½ tsp. cinnamon
¼ tsp. cayenne pepper optional
½ cup 80 grams semisweet chocolate chips
½ cup 120 grams vegetable oil
1 ½ cups 360 grams half and half, or milk
3 eggs
¼ cup 75 grams honey
1 tsp. vanilla
1 cup 175 grams zucchini, chopped
½ cup 80 grams bittersweet chocolate chips
⅓ cup 35 grams chopped walnuts (optional)

Instructions

Preheat oven to 400F degrees (205C).
In a large bowl, whisk together the flour, sugar, pudding mix, baking powder, salt, cinnamon and optional cayenne pepper.
In a separate large bowl, melt the semisweet chocolate chips in a microwave for 30 seconds. Stir. Microwave for another 30 seconds. Whisk in the oil. Stir in the half and half, eggs, honey and vanilla.
Pour the wet ingredients into the dry ingredients and fold together, until thoroughly mixed.
Fold in the zucchini, bittersweet chocolate chips and optional walnuts.
Pour into two greased or lined loaf pans and bake for 30 minutes. Or pour into greased or lined mini muffin tins and bake for 10 minutes.