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Moist Double Chocolate Zucchini Walnut Bread

moist double chocolate zucchini walnut bread - featured image
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A rich and moist chocolate zucchini bread with walnuts that balances indulgent double chocolate flavor with a subtle veggie boost. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable or canola oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) finely grated zucchini, squeezed to remove excess water
  • ½ cup (120ml) buttermilk or plain yogurt
  • 4 oz (115g) bittersweet or semisweet chocolate, melted
  • ¾ cup (90g) chopped walnuts, toasted
  • Optional: ½ cup (90g) chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate about 1 cup (120g) of zucchini finely using the smallest holes on a box grater. Squeeze gently to remove excess moisture.
  3. Toast ¾ cup (90g) chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.
  4. In a large bowl, sift together 1 ½ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Whisk to combine.
  5. In a separate bowl, beat 2 large eggs with 1 cup granulated sugar until pale and fluffy (2-3 minutes). Add ½ cup vegetable oil, 1 teaspoon vanilla extract, ½ cup buttermilk, and 4 oz melted chocolate. Mix until smooth.
  6. Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing.
  7. Fold in the grated zucchini, toasted walnuts, and chocolate chips if using. The batter should be thick but pourable.
  8. Spoon the batter evenly into the prepared loaf pan and smooth the top. Optionally, sprinkle extra walnuts or chocolate chips on top.
  9. Bake for 55-65 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter. Tent with foil if the top browns too quickly.
  10. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Grate zucchini finely and squeeze out excess moisture to avoid soggy bread. Toast walnuts to enhance flavor. Avoid overmixing the batter to keep the crumb tender. Tent with foil if the top browns too fast. Let bread cool completely before slicing for best texture.

Nutrition

Keywords: zucchini bread, chocolate bread, walnut bread, double chocolate, moist bread, easy baking, homemade dessert, healthy dessert, zucchini recipe

Find it online: https://tinastirs.com/moist-double-chocolate-zucchini-walnut-bread-easy-homemade-recipe/