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The Ultimate Moist Chocolate Zucchini Bread with Walnuts

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This incredibly moist and fudgy chocolate zucchini bread is packed with shredded zucchini, semi-sweet chocolate chips, and crunchy walnuts. It’s the perfect way to sneak in veggies while enjoying a decadent treat that stays moist for days.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional but highly recommended)
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated and gently squeezed zucchini
  • ¾ cup (130g) semi-sweet chocolate chips
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze gently to remove excess water. Set aside.
  3. Toast the chopped walnuts on a small baking sheet in the preheating oven for 5-7 minutes until fragrant and lightly golden. Let cool.
  4. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
  5. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add the vegetable oil and vanilla extract, and whisk until fully combined.
  6. Fold the squeezed zucchini into the wet mixture using a rubber spatula until evenly distributed.
  7. Add the dry ingredients to the wet mixture in two additions, folding gently after each addition until no streaks of flour remain. Do not overmix.
  8. Reserve about 2 tablespoons of chocolate chips for topping. Gently fold the remaining chocolate chips and toasted walnuts into the batter.
  9. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with foil.
  11. Let the bread cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a cooling rack. Cool completely before slicing.

Notes

Don’t over-squeeze the zucchini—leave some moisture for tenderness. Room temperature eggs help the batter come together smoothly. Measure flour by spooning and leveling for accuracy. Let the bread cool completely before slicing for clean cuts. The bread stays moist for up to 4 days at room temperature and freezes well for up to 3 months.

Nutrition

Keywords: chocolate zucchini bread, moist zucchini bread, zucchini bread with walnuts, chocolate zucchini loaf, easy zucchini bread, vegetable dessert bread

Find it online: https://pokirecipes.com/the-ultimate-moist-chocolate-zucchini-bread-with-walnuts/