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Cozy Double Chocolate Chip Zucchini Bread Recipe with Walnuts Made Easy

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A moist and comforting double chocolate chip zucchini bread with walnuts, perfect for quick snacks or cozy breakfasts. This recipe balances the earthiness of zucchini with rich chocolate flavor and a satisfying nutty crunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (can substitute with gluten-free flour blend)
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1/3 cup (80ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis)
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (60g) chopped walnuts, toasted lightly

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with butter or oil and optionally line it with parchment paper.
  2. Wash and trim the zucchini, then shred it using a fine grater or food processor. Do not squeeze out the moisture.
  3. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk to combine.
  4. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
  5. Stir the shredded zucchini into the wet ingredients gently.
  6. Pour the wet mixture into the dry ingredients bowl. Gently fold together using a spatula until just combined, avoiding overmixing.
  7. Fold in most of the chocolate chips and walnuts, reserving a handful of each to sprinkle on top.
  8. Scrape the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips and walnuts on top.
  9. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It should come out with moist crumbs but no wet batter. If wet batter clings, bake an additional 5-10 minutes.
  10. Let the bread cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender. Keep the zucchini moisture for a moist texture. Lightly toast walnuts to enhance flavor. Use room temperature eggs and oil for smooth batter. Tent with foil if bread browns too fast. Cool bread before slicing to avoid crumbling.

Nutrition

Keywords: zucchini bread, double chocolate chip, walnuts, quick bread, moist bread, chocolate zucchini bread, easy baking, comfort food

Find it online: https://bitefuljoy.com/cozy-double-chocolate-chip-zucchini-bread-recipe-with-walnuts-made-easy/