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Moist Double Chocolate Zucchini Walnut Bread

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A moist, fudgy chocolate bread with shredded zucchini and toasted walnuts, perfect for a wholesome snack or quick breakfast.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (can substitute with gluten-free flour blend)
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar (brown sugar can be substituted)
  • ½ cup (120ml) vegetable oil (can substitute with melted coconut oil or light olive oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 medium zucchinis (about 2 cups shredded, 200g), peeled or unpeeled
  • 1 cup (120g) chopped walnuts, toasted
  • ¾ cup (130g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. Shred the zucchini finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring often. Set aside to cool.
  4. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  5. In another bowl, beat sugar and oil until well combined. Add eggs one at a time, beating after each addition, then stir in vanilla extract.
  6. Fold the wet ingredients into the dry mixture gently using a spatula until just combined.
  7. Stir in shredded zucchini, toasted walnuts, and chocolate chips until evenly distributed.
  8. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on counter to release air bubbles.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. Bread should spring back lightly when pressed.
  10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze out excess moisture from shredded zucchini to prevent sogginess. Use room temperature eggs for better texture. Toast walnuts to enhance flavor. Tent with foil if top browns too quickly. Cool completely before slicing to avoid crumbling. For vegan or dairy-free versions, use flax eggs and dairy-free chocolate chips.

Nutrition

Keywords: double chocolate zucchini bread, chocolate zucchini bread, zucchini walnut bread, moist chocolate bread, healthy chocolate bread, snack bread, chocolate snack, zucchini recipe

Find it online: https://islatable.com/moist-double-chocolate-zucchini-walnut-bread-recipe-easy-and-perfect-for-snack-time/