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Rich Double Chocolate Zucchini Bread with Walnuts

double chocolate zucchini bread - featured image

This easy one-bowl recipe yields a moist, fudgy zucchini bread loaded with chocolate chips and crunchy walnuts. It’s the perfect way to use up summer zucchini and satisfies any chocolate craving.

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
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) shredded zucchini (not squeezed)
  • ¾ cup (130g) semi-sweet chocolate chips, plus extra for topping
  • ½ cup (60g) chopped walnuts, plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. Add granulated sugar and brown sugar to the dry ingredients. Make a well and add eggs, oil, and vanilla. Stir until just combined.
  4. Fold in shredded zucchini. The batter will be thin.
  5. Fold in ¾ cup chocolate chips and ½ cup walnuts. Reserve some for topping.
  6. Pour batter into prepared pan. Sprinkle reserved chocolate chips and walnuts on top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Tent with foil if browning too quickly.
  8. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not squeeze the moisture out of the shredded zucchini; it is essential for a moist crumb. Toast walnuts for deeper flavor. Use room temperature eggs for best results. Measure flour by spooning into the cup and leveling off.

Nutrition

Keywords: zucchini bread, chocolate zucchini bread, double chocolate, walnut, easy, one bowl, moist, fudgy