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Moist Chocolate Zucchini Bread with Walnuts

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A moist and tender chocolate zucchini bread with toasted walnuts, perfect for a cozy treat that balances rich chocolate flavor with the freshness of zucchini.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • ½ cup unsweetened cocoa powder (50g), preferably Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup granulated sugar (150g)
  • ¼ cup packed brown sugar (50g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml), or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
  • ¾ cup chopped walnuts (90g), toasted
  • Optional: ½ teaspoon espresso powder

Instructions

  1. Wash and dry one medium zucchini. Shred finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  2. Preheat a dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Remove from heat and let cool.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine evenly.
  4. In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and glossy. Stir in espresso powder if using.
  5. Pour the wet mixture into the dry ingredients bowl. Fold gently with a spatula until just combined; do not overmix.
  6. Fold in the drained shredded zucchini and toasted walnuts gently to distribute evenly.
  7. Lightly grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake at 350°F (175°C) for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  10. Allow the bread to cool in the pan for 15 minutes before transferring to a cooling rack. Let cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Toast walnuts separately for added crunch and flavor. Use room temperature eggs for better batter texture. Tent with foil if bread browns too quickly. Do not overmix batter to keep bread tender. Check doneness with a toothpick; a few moist crumbs are okay.

Nutrition

Keywords: chocolate zucchini bread, zucchini bread, chocolate bread, walnut bread, moist zucchini bread, easy zucchini bread, homemade bread, quick bread, seasonal baking

Find it online: https://tempotaste.com/moist-chocolate-zucchini-bread-with-walnuts-easy-homemade-recipe-to-try-today/