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Homemade Double Chocolate Zucchini Bread with Walnuts recipe photo
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Double Chocolate Zucchini Bread with Walnuts

This Double Chocolate Zucchini Bread with Walnuts is rich, moist, and packed with chocolatey goodness and a crunchy walnut twist.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Chocolate, Easy, Nutty, Quick, Zucchini
Servings: 8 servings

Ingredients

  • 1 cup grated zucchini fresh and finely shredded, not watery
  • 1 cup all-purpose flour 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

Instructions

  • Grate 1 cup of fresh zucchini using a fine grater. Squeeze out excess moisture gently with a clean towel.
  • 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.
  • 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.
  • Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  • Gently fold in the grated zucchini, 1/2 cup semi-sweet chocolate chips, and 1/2 cup chopped walnuts.
  • Preheat oven to 350°F (175°C). Pour batter into greased or parchment-lined 8x4-inch loaf pan. Bake for 50-60 minutes until a toothpick comes out with a few moist crumbs.
  • Cool bread in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

Equipment

  • Grater
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Loaf pan (8x4 inches recommended)
  • Whisk or electric mixer
  • Spatula
  • Cooling Rack

Notes

  • Make sure to squeeze out excess moisture from zucchini to avoid a soggy bread.
  • Avoid overmixing the batter to keep the bread tender and moist.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or freeze slices for up to 3 months.