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Cozy Triple Chocolate Zucchini Bread Recipe with Walnuts

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A quick and easy triple chocolate zucchini bread with walnuts that is cozy, indulgent, and packed with zucchini goodness. Perfect for a comforting snack or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1/3 cup unsweetened cocoa powder (35g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup granulated sugar (150g)
  • 1/3 cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 1 medium-large zucchini)
  • 1/2 cup dark chocolate chips (90g)
  • 1/2 cup white chocolate chunks (90g)
  • 1/2 cup chopped walnuts, toasted (60g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the loaf pan lightly with butter or oil, or line with parchment paper for easy cleanup.
  2. Shred the zucchini using a box grater or food processor. No need to squeeze out moisture.
  3. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden. Set aside to cool.
  4. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and ground cinnamon until no lumps remain.
  5. In a separate bowl, beat the eggs with the granulated sugar until smooth. Slowly whisk in the vegetable oil and vanilla extract until fully incorporated.
  6. Fold the shredded zucchini into the wet mixture gently.
  7. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; some streaks of flour are okay.
  8. Fold in the dark chocolate chips, white chocolate chunks, and toasted walnuts, reserving a small handful to sprinkle on top.
  9. Pour the batter into the prepared loaf pan, spread evenly, and sprinkle the reserved walnuts and a few extra chocolate chips on top.
  10. Bake for 50-60 minutes. Check doneness by inserting a toothpick at 50 minutes; it should come out mostly clean with a few moist crumbs. If wet batter remains, bake another 5-10 minutes and check again.
  11. Cool completely on a wire rack before slicing.

Notes

Do not squeeze out zucchini moisture to keep bread moist. Toast walnuts for enhanced flavor. Mix batter just until combined to avoid toughness. Use room temperature eggs and oil for smooth mixing. Test doneness early to avoid overbaking. Cool completely before slicing for clean cuts. For gluten-free, substitute flour with gluten-free blend and adjust moisture. For dairy-free, use vegan chocolate chips and coconut oil.

Nutrition

Keywords: zucchini bread, triple chocolate, walnuts, chocolate zucchini bread, easy zucchini bread, quick bread, chocolate dessert, healthy snack

Find it online: https://rowanrecipes.com/cozy-triple-chocolate-zucchini-bread-recipe-with-walnuts-easy-and-perfect/