bonappetit4.2
Double-Chocolate Zucchini Bread
This chocolate zucchini bread recipe has crunchy walnuts, melty chocolate chips, and a hint of warming cinnamon. It runs circles around regular zucchini bread.
👥 9 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●grater
- ●spatula
- ●knife
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 325°. Coat a 9x5" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides. If using, toast 1 cup (115 g) walnuts on a small rimmed baking sheet, toasting halfway through, until golden brown, 8–⏱️ 10 minutes. Let cool, then coarsely chop.
Nonstick vegetable oil spray(115 g) walnuts (optional)1 cup(packed; 200 g) light brown sugar1 cup(190 g) semisweet chocolate chips1 cup
2
Whisk 2 large eggs, 1 cup (packed; 200 g) light brown sugar, ¾ cup vegetable oil, ½ cup (32 g) Dutch-process cocoa powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. vanilla extract, and 1 tsp. ground cinnamon in a large bowl until smooth, about ⏱️ 2 minutes. Vigorously whisk in ½ tsp. baking powder and ½ tsp. baking soda.
(115 g) walnuts (optional)1 cuplarge eggs2(packed; 200 g) light brown sugar1 cup(190 g) semisweet chocolate chips1 cup. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. vanilla extract2 tsp. ground cinnamon1 tsp
3
Add 1 lb. zucchini (about 4 small), scrubbed, grated on the large holes of a box grater, to batter and stir to combine. Add 1½ cups (188 g) all-purpose flour, 1 cup (190 g) semisweet chocolate chips, and walnuts (if using) and stir again just until no large dry streaks of flour remain. Scrape batter into prepared pan. Sprinkle 2 Tbsp. raw or granulated sugar evenly over top.
(115 g) walnuts (optional)1 cup(packed; 200 g) light brown sugar1 cup. zucchini (about 4 small), grated on the large holes of a box grater1 lb(190 g) semisweet chocolate chips1 cup½ cup (32 g) Dutch-process unsweetened cocoa powder½ cups (188 g) all-purpose flour1. raw or granulated sugar2 Tbsp
4
Bake zucchini bread, rotating pan front to back halfway through, until a tester inserted into the center comes out clean (an instant-read thermometer inserted into the center should registers 200°), 60–⏱️ 80 minutes. Transfer pan to a wire rack and let bread cool in pan. Run a small offset spatula or knife around sides of bread to help loosen, then turn out onto a platter. Do ahead: Bread can be baked 2 days ahead. Store uncut bread loosely covered at room temperature. Once sliced, store airtight and chill.
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