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Moist Double Chocolate Zucchini Bread with Walnuts

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A rich and moist zucchini bread featuring double chocolate and crunchy walnuts, perfect for a satisfying snack or treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or gluten-free blend if needed)
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (can substitute melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • ½ cup (90g) semi-sweet chocolate chunks or chips
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
  2. Grate the zucchini using a box grater. Place it in a clean kitchen towel and squeeze to remove excess moisture.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. In another bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and combined.
  5. Gently stir the grated zucchini into the wet mixture until evenly distributed.
  6. Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  7. Fold in the chocolate chunks and toasted walnuts, reserving a few for topping if desired.
  8. Pour the batter into the prepared loaf pan, spread evenly, and sprinkle reserved walnuts and chocolate chips on top.
  9. Bake for 50-60 minutes, checking doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter. Tent with foil if the top browns too fast.
  10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid a tough crumb. Toast walnuts in a dry skillet for enhanced flavor. Always squeeze excess moisture from zucchini to prevent sogginess. Let bread cool completely before slicing for best texture. Mini loaves or muffins can be baked in 20-25 minutes. Variations include gluten-free flour, nut-free options, and adding cinnamon or raspberries.

Nutrition

Keywords: zucchini bread, double chocolate, walnuts, snack, easy baking, moist bread, chocolate zucchini bread, healthy snack

Find it online: https://freshforkful.com/moist-double-chocolate-zucchini-bread-recipe-easy-best-walnut-snack/