Chocolate Zucchini Nut Bread
A rich, moist chocolate zucchini bread with nuts and chocolate chips, perfect for a quick snack or dessert, appealing to chocolate lovers and those seeking a veggie boost.
Ingredients
- 3 eggs ⓘ
- 2 cups sugar ⓘ
- 1 cup salad oil ⓘ
- 2 cups grated zucchini ⓘ
- 3 cups flour ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 cup chopped nuts ⓘ
- 1/2 cup chocolate chips ⓘ
- 1 teaspoon vanilla ⓘ
- 2 ounces baking chocolate or 6 tablespoons cocoa and 2 tablespoons butter, melted ⓘ
Instructions
- Beat eggs until lemon colored.
- Beat in sugar and oil.
- Stir chocolate into egg mixture along with zucchini and vanilla.
- Sift flour with salt, cinnamon, baking powder, and baking soda.
- With a large spoon, stir into zucchini mixture along with nuts and chocolate chips.
- Mix thoroughly.
- Spoon into two well-greased 9 x 5-inch pans.
- Bake at 350°F (175°C) for one hour.
Tips & Substitutions
To enhance moisture, consider adding an extra half cup of grated zucchini or a mashed banana. For a healthier twist, substitute half of the sugar with applesauce. If you don't have salad oil, canola or melted coconut oil works well. Make sure to squeeze out excess moisture from the zucchini to prevent a soggy loaf. This recipe is a delightful addition to American recipes.
Serving Suggestions
This bread is delicious on its own, but you can serve it with a dollop of cream cheese or a spread of butter for added richness. Pair it with a hot cup of coffee or tea for a cozy breakfast or snack. It also complements desserts like Mother'S Rice Pudding for a delightful contrast of textures.
Storage & Reheating
Store any leftover Chocolate Zucchini Nut Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To enjoy, simply thaw at room temperature or reheat slices in the microwave for about 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Zucchini Nut Bread contains roughly 747 calories, with 5g protein, 42g carbohydrates, and 54g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1279mg per serving (56% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. However, using all whole wheat flour may result in a denser loaf, so it's best to start with a 50/50 mix to maintain the bread's texture.
How can I make this recipe gluten-free?
To make Chocolate Zucchini Nut Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for better structure. Additionally, check that all other ingredients, especially baking powder and chocolate chips, are gluten-free.
What type of nuts work best in this recipe?
You can use any nuts you prefer, but walnuts and pecans are popular choices due to their rich flavor that complements the chocolate and zucchini. If you’re looking for a crunchier texture, consider adding hazelnuts or almonds as well.
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).