Chocolate Walnut Zucchini Bread

I love this bread, and I wish I could just simply provide you with a sample. But, since I cannot let me try my best to describe it… It is.. Soft on the inside, crunchy outside, sweet but not overly, chocolate-y, smooth, moist, addictive. Oh! And two year old and husband approved. Needless to say, I’m a fan, and I hope you will become one as well.

  • 2 cups All Purpose Flour
  • 3 tablespoons Cocoa Powder
  • 2 cups Sugar
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1/2 cup Semi-sweet Chocolate Chips
  • 1 cup Toasted Walnuts, Chopped
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Espresso Powder
  • 3 Large Eggs
  • 2 cups Shredded Zucchini
  • 1 1/4 cup Vegetable Oil
  • 1 tablespoon Vanilla Extract
  1. Preheat your oven to 350F and grease two 8×4 loaf pans. If your walnuts aren’t toasted already, add your walnuts to a medium frying pan over medium-high heat and toss occasionally for 5-6 minutes to toast. Take off the heat and let the nuts cool for a few minutes until cool enough to chop.
  2. In a large bowl combine all of your dry ingredients: flour, cocoa powder, sugar, baking soda, salt,chocolate chips,  cinnamon, espresso powder, and walnuts (reserving a small handful if you wish to top the loafs with them). Whisk well to combine.
  3. In a medium bowl, combine your eggs, vegetable oil, vanilla extract, and shredded zucchini. Mix to break up the eggs.
  4. Add the wet ingredients into the dry ingredients bowl and mix until just combined. Make sure to scrape the bottom of the bowl well.
  5. Evenly distribute the batter into the two loaf pans and bake in your preheated oven for about 1 hour, or until a toothpick inserted into the center of your loaf comes out clean. If you hit a chocolate chip, try a different spot with a clean toothpick.
  6. Let cool on wire racks for about 30 minutes, or until cool enough to handle. Turn loafs out of the pans and enjoy!
facebooktwitterpinterestfacebooktwitterpinterest

Comment 0 Replies

Your Information