Double Chocolate Zucchini Bread with Walnuts

If you’re on the hunt for a rich, moist, and utterly delicious treat that combines the goodness of fresh zucchini with the decadence of chocolate, look no further than this Double Chocolate Zucchini Bread with Walnuts. This loaf is the perfect balance of chocolatey indulgence and subtle vegetable sweetness, with a satisfying crunch from toasted walnuts. Whether it’s for breakfast, a snack, or dessert, this bread promises to delight every time you slice into it.

Why You’ll Love This Recipe

This Double Chocolate Zucchini Bread with Walnuts is a showstopper for so many reasons. First, it’s a brilliant way to sneak some veggies into your baked goods without sacrificing flavor or texture. The zucchini keeps the bread incredibly moist and tender, while the cocoa powder and semi-sweet chocolate chips deliver that deep, luscious chocolate flavor that everyone craves. Plus, the walnuts add a contrasting crunch and a hint of earthiness that rounds out every bite. This bread is also straightforward to make, requiring simple pantry staples and one bowl, making it a perfect go-to for busy bakers.

If you love the idea of incorporating zucchini into your treats, you might also enjoy the Maple Pecan Zucchini Breakfast Cookies, another fantastic way to use that fresh zucchini in your kitchen.

Ingredient Checklist

• 1 cup grated zucchini – Fresh and finely shredded, not watery
• 1 cup all-purpose flour – The base for a tender crumb
• 1/2 cup unsweetened cocoa powder – For rich chocolate flavor
• 1/2 teaspoon baking soda – Helps the bread rise and lighten
• 1/2 teaspoon baking powder – Provides additional lift
• 1/4 teaspoon salt – Balances sweetness and enhances flavor
• 1/2 cup granulated sugar – Sweetness and structure
• 1/2 cup brown sugar – Adds moisture and caramel notes
• 1/2 cup vegetable oil – Keeps the bread moist and tender
• 2 large eggs – Binds ingredients and adds richness
• 1 teaspoon vanilla extract – Adds depth and aroma
• 1/2 cup semi-sweet chocolate chips – For melty pockets of chocolate
• 1/2 cup chopped walnuts – Adds crunch and nuttiness

Equipment & Tools

• Grater – To finely grate the zucchini without excess moisture
• Mixing bowls – One large bowl for dry ingredients and one for wet
• Measuring cups and spoons – For precise ingredient amounts
• Loaf pan (8×4 inches recommended) – To bake your zucchini bread perfectly
• Whisk or electric mixer – For combining wet ingredients smoothly
• Spatula – For folding in the zucchini, chocolate chips, and walnuts gently
• Cooling rack – To cool your bread evenly and prevent sogginess

Double Chocolate Zucchini Bread with Walnuts in Steps

Step 1: Prepare Your Zucchini

Grate 1 cup of fresh zucchini using a fine grater. Make sure to squeeze out any excess moisture gently using a clean kitchen towel or paper towels. This step ensures your bread won’t be too wet or dense.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. This combination will create a tender, fluffy crumb with a rich chocolate base.

Step 3: Combine Sugars and Wet Ingredients

In a separate bowl, whisk 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and slightly thickened. The sugars dissolve into the oil and eggs to create a luscious batter.

Step 4: Incorporate Dry into Wet

Slowly add the dry ingredients to the wet mixture, stirring gently but thoroughly until just combined. Avoid overmixing to keep the bread tender.

Step 5: Fold in Zucchini, Chocolate Chips, and Walnuts

Gently fold in the grated zucchini, 1/2 cup semi-sweet chocolate chips, and 1/2 cup chopped walnuts. The chocolate chips will create gooey pockets of chocolate, while the walnuts add a delightful crunch.

Step 6: Bake

Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined 8×4-inch loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Cool and Serve

Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and helps the bread set perfectly for slicing.

If you’re a fan of zucchini and chocolate combos, you might want to try these Double Chocolate Zucchini Muffins next, a portable and equally delicious alternative.

Nutrition-Minded Tweaks

• Swap half the all-purpose flour with whole wheat flour for added fiber and nutrients.
• Replace vegetable oil with unsweetened applesauce to reduce fat content while maintaining moisture.
• Use coconut sugar or maple syrup instead of refined sugars for a more natural sweetness.
• Add flaxseed meal or chia seeds to boost omega-3 fatty acids and fiber.
• Use dark chocolate chips with higher cocoa content for more antioxidants and less sugar.

Errors to Dodge

• Excess moisture in zucchini: Not squeezing out the zucchini well enough can make your bread dense and soggy.
• Overmixing the batter: Stirring too much after adding the flour can lead to a tough texture.
• Incorrect oven temperature: Baking at too high or too low a temperature can cause uneven baking or dryness.
• Skipping the cooling step: Cutting into the bread too soon can cause it to crumble or fall apart.

Leftovers & Meal Prep

This Double Chocolate Zucchini Bread with Walnuts stores beautifully. Keep leftovers wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually in freezer bags for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked taste any time of day.

Quick Questions

Can I use frozen zucchini for this recipe?

While fresh zucchini is preferred, you can use frozen zucchini if you thaw and squeeze out all excess moisture thoroughly before adding it to the batter.

Are walnuts necessary, or can I omit them?

Walnuts add a lovely crunch and flavor, but they can be omitted or replaced with other nuts like pecans or almonds, depending on your preference or allergies.

Can I make this bread gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs (not wet batter), the bread is done.

One Pan, More Ideas

• Maple Pecan Zucchini Breakfast Cookies – A healthy, portable snack packed with nuts and sweet maple flavor.
• Double Chocolate Zucchini Muffins – Perfect for on-the-go indulgence with the same chocolate-zucchini goodness.
• Classic Banana Bread – For an easy, comforting loaf that’s always a crowd pleaser.
• Carrot Cake Loaf – Another vegetable-forward sweet bread with warm spices and rich cream cheese frosting.

Make It Tonight

This recipe is incredibly simple to whip up after a busy day. With minimal prep and straightforward ingredients, you can have a warm, comforting loaf ready to enjoy by tomorrow morning or for an evening snack. Plus, the mix of chocolate and zucchini means it’s both indulgent and a little virtuous—perfect for satisfying those cravings without guilt. Grab your zucchini, preheat the oven, and get ready to bake a loaf that will quickly become a new favorite in your recipe rotation.

This Double Chocolate Zucchini Bread with Walnuts is sure to impress friends and family alike. Its moist, rich texture and balanced flavors make it a standout, whether you’re baking for a special occasion or just because you deserve a delicious treat. Don’t forget to share your baking success and savor each luscious slice!

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