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Moist Double Chocolate Zucchini Bread Recipe with Walnuts Easy and Delicious

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A rich, fudgy, and moist double chocolate zucchini bread with walnuts that balances indulgent chocolate flavor with sneaky nutrition from zucchini. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (can substitute with whole wheat pastry flour)
  • ½ cup (50g) unsweetened cocoa powder (natural cocoa recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar (can swap half with brown sugar)
  • ½ cup (120ml) vegetable oil (can substitute with melted coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
  • ¾ cup (90g) chopped toasted walnuts
  • ¾ cup (130g) chocolate chips or chunks (semi-sweet or bittersweet preferred)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
  2. Grate zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine.
  4. In another bowl, beat sugar and vegetable oil until well blended. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
  5. Stir the squeezed zucchini into the wet mixture, then gently fold in chocolate chips.
  6. Gradually add dry ingredients to wet ingredients, folding carefully until just combined. Do not overmix.
  7. Fold in chopped toasted walnuts.
  8. Spoon batter into prepared loaf pan and smooth the top. Tap pan gently to release air bubbles.
  9. Bake for 50-60 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs but no wet batter. Tent with foil if top browns too fast.
  10. Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeezing the zucchini well is crucial to avoid sogginess. Toast walnuts before folding in to enhance flavor. Use room temperature eggs and oil for better mixing. If batter is too dense, add 1-2 tablespoons of milk. Tent with foil if top browns too quickly. Store wrapped tightly in foil or airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, double chocolate, chocolate zucchini bread, walnuts, moist bread, easy recipe, homemade, baked goods, chocolate dessert

Find it online: https://yumnode.com/moist-double-chocolate-zucchini-bread-recipe-with-walnuts-easy-and-delicious/