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Moist Double Chocolate Zucchini Bread Recipe with Crunchy Walnuts Easy and Perfect

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A moist and chocolaty zucchini bread with a subtle veggie boost and crunchy toasted walnuts on top. Easy to make, perfect for any occasion, and a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • 1 ¾ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder (Dutch-processed recommended)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted coconut oil
  • 1 tsp pure vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • ½ cup chopped walnuts, toasted
  • Optional: 2 tbsp coarse sugar for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with butter or oil and dust lightly with flour or line with parchment paper.
  2. Grate the zucchini using a box grater. Do not squeeze out the moisture unless zucchini is very watery; then pat gently with paper towels.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate large bowl, beat the granulated sugar, brown sugar, and eggs until slightly thickened (about 2 minutes). Stir in the oil and vanilla extract until smooth.
  5. Fold the grated zucchini and chocolate chips into the wet mixture gently but thoroughly.
  6. Gradually add the dry ingredients to the wet ingredients, folding carefully with a spatula. Do not overmix; stop as soon as combined.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the toasted walnuts evenly on top and optionally sprinkle coarse sugar over the walnuts.
  8. Bake for 55–60 minutes. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs. If wet batter clings, bake 5 more minutes and check again.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid dense bread. Keep moisture in zucchini for moist texture. Toast walnuts for better flavor and crunch. Tent with foil if browning too fast. Let bread cool fully before slicing for cleaner cuts. For gluten-free, substitute flour with 1-to-1 gluten-free baking flour. For dairy-free, use dairy-free chocolate chips and coconut oil. Variations include adding cinnamon, chili powder, or fresh berries.

Nutrition

Keywords: zucchini bread, double chocolate, chocolate zucchini bread, walnut topping, easy baking, moist bread, chocolate dessert, healthy dessert, snack, homemade bread

Find it online: https://goldensimmer.com/moist-double-chocolate-zucchini-bread-recipe-with-crunchy-walnuts-easy-and-perfect/