What’s up with this Chocolate Zucchini Bread Recipe?!
We love pretty much everything chocolate. And we’re big fans of zucchini bread. So we were thinking, why not combine these two flavors and incorporate them into a bread recipe?? Well, as it turned out, it was a recipe for success.
Chocolate
It’s considered double chocolate since it uses both cocoa powder for the dough and also uses chocolate chips to impart extra chocolaty flavor.
Walnuts
We realize that some people are fans of nuts in their bread and others aren’t. Since we had a bunch of extra walnuts lying around from a different recipe (Pumpkin Donuts & Muffins with Chai Cream Cheese Frosting), we figured why not throw them into this recipe too!!
Zucchini
Zucchini is the secret star of this Chocolate Zucchini Bread recipe. While it definitely doesn’t taste like vegetables, the shredded zucchini keeps this bread extra moist and light. It’s also a great way to sneak in extra vegetables into your diet. We found that the secret is to squeeze out some but not all excess liquid from the zucchini after shredding it.
Brown Sugar
While some zucchini bread recipes call for white sugar, we’ve found that using brown sugar creates a more rich and complex sweetness in this particular recipe.
Double Chocolate Walnut Zucchini Bread
Ingredients
- 1.5 cups shredded zucchini
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 2 eggs
- ¼ cup vegetable oil
- ¼ cup butter room temperature
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup brown sugar
- ½ cup walnuts loosely crushed
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a 9×5 inch loaf pan with parchment paper greased with some oil.
- Place shredded zucchini on paper towels for a few minutes to drain some but not all liquid. In one bowl, mix together the wet ingredients: shredded zucchini, eggs, oil, butter, vanilla extract, and brown sugar. In another bowl, mix together the flour, salt, cinnamon, cocoa powder, walnuts, baking powder, and baking soda. Gently fold the dry ingredients into the wet ones, stirring in ¾ cup chocolate chips.
- Once combined, pour mixture into the loaf pan and sprinkle over the remaining ¼ cup chocolate chips. Bake for 50-60 minutes (when a toothpick comes out clean) and let cool on a cooling rack. You can serve it hot, room temperature, or cold depending on your preference.
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