Chocolate Almond Zucchini Bread
Chocolate Almond Zucchini Bread is a moist, flavorful loaf combining rich chocolate, crunchy almonds, and fresh zucchini, perfect for dessert or a sweet snack with coffee.
Ingredients
Instructions
- Beat eggs until lemon colored.
- Beat in sugar and oil.
- Stir melted baking chocolate, vanilla, and grated zucchini into the egg mixture.
- Sift together flour, salt, cinnamon, baking powder, and baking soda.
- Stir the dry ingredients into the zucchini mixture.
- Add chopped almonds.
- Mix thoroughly.
- Divide batter into two well-greased loaf pans.
- Bake at 350°F for one hour.
- Turn out onto a rack to cool.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate instead of unsweetened baking chocolate. If you want to reduce sugar, substitute with applesauce or mashed bananas; just adjust the liquid content in the recipe. Make sure to squeeze excess moisture from the grated zucchini for a better texture. This recipe is perfect for using up garden zucchini, especially in the summertime.
Serving Suggestions
Serve slices of this Chocolate Almond Zucchini Bread warm with a smear of cream cheese or almond butter for a delicious breakfast or snack. It also pairs beautifully with a cup of coffee or tea. For a delightful dessert, top with whipped cream or a scoop of vanilla ice cream. You can explore more delicious recipes like Buttermilk Breakfast Scones for a complete brunch experience.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, slice and warm in the microwave for 15-20 seconds or toast for a few minutes in the oven for a crisp texture. This bread also freezes well; wrap slices tightly in plastic wrap and store in a freezer bag for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Almond Zucchini Bread contains roughly 816 calories, with 8g protein, 97g carbohydrates, and 41g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1065mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the eggs in this recipe?
Yes, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will keep the bread moist while making it suitable for egg-free diets.
What can I use instead of almonds?
If you have nut allergies or prefer not to use almonds, you can substitute them with sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, you could omit the nuts entirely for a nut-free version that still retains the delicious flavor of the bread.
How do I make this bread gluten-free?
To make this Chocolate Almond Zucchini Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture. You may need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).