Chocolate Zucchini Bread Recipe
This moist Chocolate Zucchini Bread has a tender crumb and is super chocolatey! Loaded with walnuts and chocolate this easy recipe is so delicious and rich. A great way to use up all those zucchinis from your garden!
Servings: 12
Ingredients
- 1/2 cup vegetable oil (120ml)
- 1/2 cup buttermilk (120ml)
- 2 large eggs
- 3/4 cup granulated sugar (150g)
- 1 cup zucchini grated (1 medium zucchini)
- 1 1/2 cups all-purpose flour (195g)
- 1/4 cup unsweetened cocoa powder (30g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/3 cup finely chopped semisweet chocolate (60g)
- 1/2 cup chopped walnuts (60g)
Instructions
- Preheat oven to 350°F (180°C). Grease a 9x5-inch (or 8x4-inch) loaf pan and dust with flour. Tap out any excess.
- In a large bowl, whisk together the vegetable oil, buttermilk, eggs, and granulated sugar. Add the zucchini and whisk until combined.
- In a medium bowl, toss the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon together. Add the chopped chocolate and the chopped walnuts and mix until combined.
- Add the dry ingredients to the wet ingredients and mix with a spatula until combined, but avoid overmixing.
- Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake in the center of the oven for about 50 minutes. Baking times can vary, so keep an eye on your bread. The bread is done when a skewer inserted in the center comes out clean. If you find the top of the bread is browning too quickly, loosely cover the bread with aluminum foil.
- Allow zucchini bread to cool in the pan for about 10 minutes then transfer to a wire rack and let it cool completely. Cover and store leftover bread at room temperature for up to 3 days.
Notes
If your zucchini is extra wet, give it a few blots before adding to the batter.
Nutrition
Calories: 262kcal