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Moist Double Chocolate Zucchini Bread Recipe with Walnuts

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A rich and indulgent double chocolate zucchini bread studded with crunchy walnuts, offering a moist texture and subtle earthiness from zucchini. Perfect for snack time or potlucks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis)
  • 3.5 oz (100g) melted dark chocolate
  • ¾ cup (90g) chopped walnuts
  • Optional: ½ cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter or oil, then dust with cocoa powder to prevent sticking.
  2. Grate 1 ½ cups of zucchini using a box grater or food processor; do not squeeze out moisture.
  3. In a large bowl, sift together 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
  4. Melt 3.5 oz dark chocolate gently in a microwave-safe bowl in 30-second bursts, stirring until smooth. Let cool slightly.
  5. In another bowl, whisk 1 cup granulated sugar and ⅓ cup vegetable oil until smooth. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  6. Slowly fold the cooled melted chocolate into the wet ingredients until fully incorporated.
  7. Add the grated zucchini to the wet mixture and stir gently to combine.
  8. Pour the wet mixture into the dry ingredients and fold together with a spatula just until combined; do not overmix.
  9. Fold in ¾ cup chopped walnuts and, if using, ½ cup chocolate chips.
  10. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  11. Bake for 50-60 minutes, checking doneness by inserting a toothpick in the center; it should come out with moist crumbs but no wet batter.
  12. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not drain the zucchini to keep the bread moist. Fold in melted chocolate for a fudgy texture. Use room temperature eggs for better emulsification. Toast walnuts briefly for extra crunch and aroma. Tent with foil if the top browns too fast. Let bread cool completely before slicing to avoid crumbling.

Nutrition

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

Find it online: https://sweetstirring.com/moist-double-chocolate-zucchini-bread-recipe-with-walnuts-easy-and-perfect-for-snack-time/