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Moist Double Chocolate Chip Zucchini Bread Recipe with Walnuts

double chocolate chip zucchini bread - featured image
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A quick and easy homemade zucchini bread packed with rich cocoa, melty semi-sweet chocolate chips, and crunchy toasted walnuts. Moist, tender, and perfect for snack time or breakfast.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • ½ cup (45 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • ½ cup (120 ml) vegetable oil (or melted coconut oil for a tropical twist)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (175 g) semi-sweet chocolate chips
  • ½ cup (60 g) chopped walnuts, toasted

Instructions

  1. Prep the zucchini: Wash, trim ends, shred about 2 cups (2 medium zucchinis), and squeeze out excess moisture using a clean towel. Takes about 5-7 minutes.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until combined (about 3 minutes).
  4. Combine sugars and wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth (2-3 minutes).
  5. Stir shredded zucchini into the wet mixture until evenly incorporated.
  6. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Avoid overmixing; lumps are okay (about 2 minutes).
  7. Fold in chocolate chips and toasted walnuts.
  8. Pour batter into prepared loaf pan and smooth the top evenly.
  9. Bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter. If wet, bake a few more minutes and check again.
  10. Cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Drain zucchini thoroughly to avoid soggy bread. Do not overmix batter to keep bread tender. Toast walnuts for extra flavor and crunch. Check doneness starting at 50 minutes with a toothpick. Cool completely before slicing to prevent crumbling. Variations include nut-free, gluten-free, dairy-free, vegan, spiced, and extra fudgy versions.

Nutrition

Keywords: zucchini bread, double chocolate, chocolate chip, walnuts, moist bread, quick bread, homemade treat, easy recipe, snack, breakfast

Find it online: https://breezybake.com/moist-double-chocolate-chip-zucchini-bread-recipe-with-walnuts-easy-homemade-treat/