Chocolate Walnut Zucchini Bread
Rich chocolate walnut zucchini bread combines moist texture with bursts of chocolate and crunch of walnuts, perfect for breakfast, snack, or dessert, appealing to all chocolate lovers.
Ingredients
Instructions
- Beat eggs until lemon colored.
- Beat in sugar and oil.
- Add unsweetened chocolate, vanilla, and grated zucchini.
- Sift flour with salt, cinnamon, baking soda.
- Add walnuts and mix well.
- Grease and flour 2 loaf pans.
- Bake at 350°F (175°C) for 1 hour and 20 minutes.
Tips & Substitutions
To enhance the chocolate flavor, consider adding a tablespoon of espresso powder. If you want a lighter version, you can substitute half of the oil with unsweetened applesauce. For a nut-free version, replace walnuts with chocolate chips or omit them entirely. Make sure to squeeze out excess moisture from the grated zucchini for a better texture. This recipe yields a moist bread that can be enjoyed any time of year.
Serving Suggestions
Serve the Chocolate Walnut Zucchini Bread warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Cheesy Broccoli Bake for a hearty brunch or as a sweet treat alongside your morning coffee. For an extra touch, dust with powdered sugar before serving.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer for up to three months. To reheat, slice individual pieces and warm them in a toaster or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Walnut Zucchini Bread contains roughly 1494 calories, with 25g protein, 216g carbohydrates, and 44g fat. It is an excellent source of iron (57% of the Daily Value), protein (50% of the Daily Value), and vitamin C (49% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help maintain the bread's texture and prevent it from becoming too wet.
What can I substitute for eggs in this recipe?
You can use flax eggs as a substitute for eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. For this recipe, you would need 3 flax eggs.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help bind the ingredients together. Additionally, check that all other ingredients, especially baking soda, are gluten-free.
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).