Moist Walnut Chocolate Zucchini Bread

I used to think zucchini in baked goods was just plain weird. Growing up, my mom tried sneaking vegetables into everything, but putting a green squash in chocolate bread? That seemed like taking things too far.

But here’s the thing – zucchini actually makes bread incredibly moist without adding any vegetable taste at all. Once you mix in some chocolate and nuts, you end up with a treat that’s so good, my kids don’t even realize they’re eating their vegetables. And for busy parents like me who always have extra zucchini in the fridge? That’s exactly the kind of sneaky win we need.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread since they tend to have the perfect balance of flesh and moisture. Really large zucchini can be a bit too watery and seedy, while tiny ones might not give you enough bang for your buck when grating. When picking your zucchini at the store or farmers market, look for ones that are firm to the touch and have smooth, unblemished dark green skin. Before grating, there’s no need to peel the zucchini – just give it a good wash and trim off the ends. If your grated zucchini seems extra watery, you can pat it lightly with a paper towel, but don’t squeeze out too much moisture since that helps keep the bread nice and moist.

Options for Substitutions

This recipe is pretty forgiving and offers several swap options if you’re missing ingredients:

• Buttermilk: No buttermilk? Mix 1/2 cup regular milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. Plain yogurt thinned with a bit of milk works great too.
• Vegetable oil: You can use melted coconut oil, canola oil, or even unsweetened applesauce (use equal amounts) for a lower-fat version. Just note that applesauce will make the bread slightly more dense.
• Walnuts: Feel free to swap walnuts with pecans, almonds, or even pumpkin seeds. If you need it nut-free, just leave them out or add more chocolate pieces instead.
• Semisweet chocolate: Dark chocolate, milk chocolate chips, or even chocolate chunks all work well here. You can even skip the chocolate if you prefer a less sweet bread.
• White sugar: Try brown sugar for a deeper flavor, or use 1/2 cup honey (reduce buttermilk by 2 tablespoons if using honey). Regular sugar is important for texture though, so don’t skip it entirely.
• Zucchini: While zucchini is key to this recipe’s moisture, you can use yellow summer squash as a direct substitute – it works exactly the same way.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is not properly draining the grated zucchini – excess moisture can make your bread dense and gummy, so be sure to lightly squeeze the shredded zucchini in a clean kitchen towel before adding it to your batter. Another common error is overmixing the batter, which develops too much gluten and results in a tough, chewy texture – instead, fold the ingredients just until they’re combined, with a few small streaks of flour still visible. To ensure your chocolate and nuts distribute evenly throughout the bread, toss them in a tablespoon of the flour mixture before adding them to the batter, which prevents them from sinking to the bottom. For the perfect texture, remember to check your bread about 5-7 minutes before the recommended baking time, as every oven is different, and use a toothpick inserted in the center to test for doneness – a few moist crumbs are fine, but wet batter means it needs more time.

What to Serve With Chocolate Zucchini Bread?

This moist chocolate zucchini bread is perfect for breakfast, snack time, or dessert, and there are lots of tasty ways to serve it! For breakfast, try spreading a slice with cream cheese or butter and pairing it with a hot cup of coffee or tea. If you’re serving it as an afternoon treat, a cold glass of milk makes the perfect companion to help balance out the richness of the chocolate. For dessert, try warming up a slice and topping it with a scoop of vanilla ice cream or a dollop of whipped cream – the warm bread with cold ice cream is such a good combo!

Storage Instructions

Counter Storage: Your chocolate zucchini bread will stay fresh at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to a week. The cold temperature helps keep the moisture from the zucchini from making the bread too wet.

Freeze: This bread freezes really well! Wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge or for a few hours on the counter.

Warm Up: If you like your bread warm, pop a slice in the microwave for 10-15 seconds or toast it lightly. The chocolate pieces get slightly melty – it’s so good with a cup of coffee!

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 220-240 g

Ingredients

• 1/2 cup of vegetable oil (120ml)
• 1/2 cup buttermilk (120ml)
• 2 large eggs
• 3/4 cup white sugar (150g)
• 1 cup grated zucchini (from a medium zucchini)
• 1 1/2 cups plain flour (195g)
• 1/4 cup cocoa powder, unsweetened (30g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup chopped semisweet chocolate pieces (60g)
• 1/2 cup walnuts, chopped (60g)

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (180°C).

Take a 9×5-inch (or 8×4-inch) loaf pan and grease it thoroughly.

Dust the inside of the pan with flour and then tap out any excess.

This will help prevent the bread from sticking to the pan.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the vegetable oil, buttermilk, eggs, and granulated sugar until they are well combined.

Add the shredded zucchini and whisk again until the mixture is thoroughly blended.

Step 3: Prepare the Dry Ingredients

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.

Toss these dry ingredients together to ensure even distribution of the baking agents.

Add in the chopped chocolate and chopped walnuts and mix until all the ingredients are well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the bowl of wet ingredients.

Use a spatula to mix everything together until just combined; be careful not to overmix as this can make the bread dense.

Step 5: Bake the Zucchini Bread

Spoon the batter into the prepared loaf pan, spreading it evenly with a rubber spatula.

Place the pan in the center of the preheated oven and bake for about 50 minutes.

Baking times can vary, so begin checking for doneness after about 45 minutes.

The zucchini bread is ready when a skewer inserted into the center comes out clean.

If the top begins to brown too quickly, loosely cover it with aluminum foil.

Step 6: Cool and Store

Once baked, allow the zucchini bread to cool in the pan for approximately 10 minutes.

Carefully transfer it to a wire rack to cool completely.

For storage, cover the bread and keep it at room temperature for up to 3 days to retain its freshness.