Chocolate Zucchini Bread with Walnuts
This rich and moist chocolate zucchini bread is filled with cocoa, melty chocolate chips, and crunchy walnuts. A fudgy glaze on top makes it irresistible!
Equipment
- Loaf pan
- Mixing bowls
- - Spatula
- Whisk
- Box grater
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp espresso powder optional
Wet Ingredients
- 2 eggs large
- ½ cup vegetable oil or melted coconut oil
- ¾ cup granulated sugar
- ½ cup brown sugar light or dark
- 1 ½ tsp vanilla extract
- 2 cups zucchini finely shredded, unpeeled
Fold-ins
- ½ cup chopped walnuts plus more for topping
- ½ cup semi-sweet chocolate chips
Chocolate Glaze
- ½ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- 2 tbsp butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder.
- In another large bowl, whisk eggs, oil, sugars, and vanilla until smooth. Stir in shredded zucchini.
- Fold in dry ingredients until just combined. Stir in chocolate chips and walnuts.
- Pour the batter into the prepared loaf pan. Bake for 50–60 minutes until a toothpick inserted comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack.
- To make the glaze, melt chocolate chips, butter, and cream together until smooth. Pour over cooled loaf and top with more walnuts.
Notes
This bread stays moist for several days and tastes even better the next day. For a gluten-free option, use a 1:1 gluten-free flour blend.