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Moist Double Chocolate Zucchini Bread Recipe with Walnuts Easy and Best

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This moist double chocolate zucchini bread features glossy, molten pockets of dark chocolate and tender crumb thanks to zucchini moisture, complemented by crunchy toasted walnuts. It’s a rich, comforting treat perfect for brunch, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or 1 cup all-purpose + ½ cup whole wheat pastry flour for a nuttier taste)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) shredded zucchini, squeezed dry (about 1 medium zucchini)
  • ½ cup (120ml) buttermilk or plain yogurt
  • ½ cup (90g) bittersweet chocolate chunks or chips
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. Toast walnuts on a baking sheet for 5–7 minutes until fragrant, then chop roughly. Shred zucchini using a box grater and squeeze out excess moisture with a kitchen towel. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine evenly.
  3. In a separate bowl, whisk melted butter with sugar until just combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract, then buttermilk or yogurt until smooth.
  4. Fold shredded zucchini gently into the wet ingredients.
  5. Pour wet mixture into dry ingredients and fold together with a spatula until just combined. Batter will be thick and fudgy; avoid overmixing.
  6. Fold in toasted walnuts and bittersweet chocolate chunks evenly.
  7. Scrape batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes, checking at 50 minutes with a toothpick; it should come out with moist crumbs but no wet batter. Tent with foil if top browns too quickly.
  8. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely. Serve slightly warm or at room temperature.

Notes

Squeeze zucchini well to avoid sogginess; fold chocolate chunks in last to preserve molten pockets; toast walnuts to enhance flavor; tent with foil if top browns too fast; for dairy-free, substitute butter with coconut oil and buttermilk with plant milk plus lemon juice; for gluten-free, use gluten-free baking flour blend; resting bread overnight wrapped in cloth deepens flavor.

Nutrition

Keywords: double chocolate zucchini bread, chocolate zucchini bread, zucchini bread with walnuts, moist zucchini bread, chocolate bread, easy zucchini bread, healthy chocolate bread

Find it online: https://twinkletaste.com/moist-double-chocolate-zucchini-bread-recipe-with-walnuts-easy-and-best/