This delicious zucchini loaf is well worth the effort to make.

It’s very moist, not too sweet, and filled with a generous mix of dark chocolate and walnuts. It’s great to have a slice with a cup of tea or coffee.

It also packs well to enjoy as an added treat with your lunch at work.

Banana Walnut Muffin Recipe Alt Text

Makes

1 loaf

Prep Time:

30 minutes

Cook Time:

60 minutes

Good For:

breakfast 

Ingredients

Zucchini

2 medium or 3 small zucchini

2 tablespoons sugar

Wet Ingredients

1/2 cup butter

3/4 cup sugar

1/3 cup strong coffee

1/3 cup plain yogurt

2 large eggs

 

Dry Ingredients

2 cups all-purpose flour

1/3 cup chopped dark chocolate (2 oz)

3/4 cup chopped walnuts

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

How to make Nutty Chocolate Zucchini Loaf

Check out our easy step by step video

Step by Step Instructions

Step 1

Heat the oven to 375 degrees F

Grease and line a loaf pan with an overhang on two sides

Step 2 – Zucchini

Wash and cut the ends of the zucchini

Using the large end of your grater grate the zucchini into a bowl

Sprinkle with the 2 tablespoons of sugar and mix well

Transfer the mixture into a large sieve and place it over a bowl to catch any liquid

Allow this mixture to sit for 20 minutes while you prep the rest of the ingredients

Step 3 – Wet Ingredients

Melt the butter and cool to room temperature

Make the coffee and cool to room temperature

Mix the sugar, yogurt, and eggs together and stir in the cooled coffee and butter

Step 4 – Dry Ingredients

In a large bowl, mix the flour, chocolate, walnuts, baking powder, salt, and cinnamon together

Step 5Finishing

Squeeze the zucchini a handful at a time to remove any excess liquid

Add the zucchini to the wet ingredients and mix well

Pour the wet ingredients over the dry ingredients and gently mix until just blended

Pour the batter into the loaf pan and smooth off the top

Step 6Baking

Bake until a toothpick inserted in the center comes out clean, about 60 to 70 minutes

Place a loose cover of foil over the top if it starts to brown too much before it is cooked

Let it cool for 10 minutes

Carefully turn it out onto a rack and allow to cool completely before slicing

More Baking Recipes

How to Make a Fruit Crisp Topping

How to Make a Fruit Crisp Topping

A fruit crisp topping is a quick and easy dessert to make. You can use it for an apple crisp, or any of your favourite fruit-based fillings such as blueberry, peach, rhubarb, or any combination of berries in season. A crisp is a little bit like a crumble but uses oats...

read more
The Rubbing in Method

The Rubbing in Method

The rubbing in method is a process used primarily in pastry making but it can also be used in other baking recipes such as a fruit crisp topping or scones for example. You will see "rub the fat/butter into the flour" in a recipe in the instructions and once you get...

read more
Apple Crisp

Apple Crisp

My recipe for Apple Crisp is so easy to make and delivers that warm cinnamon apple filling with an amazing crisp topping made with just 4 pantry staple ingredients - oats, brown sugar, butter, and flour. I like to start the cook my apples before assembly - just until...

read more

Nutty Chocolate Zucchini Loaf

This delicious zucchini loaf is well worth the effort to make. It's very moist, not too sweet, and filled with a generous mix of dark chocolate and walnuts.
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 295 kcal

Ingredients
  

Zucchini

  • 2 medium or 3 small zucchini
  • 2 tablespoons sugar

Wet Ingredients

  • 1/2 cup butter
  • 3/4 cup sugar
  • 1/3 cup strong coffee
  • 1/3 cup plain yogurt
  • 2 large eggs

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup chopped dark chocolate
  • 3/4 cup chopped walnuts
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions
 

  • Heat the oven to 375 degrees F
  • Grease and line a loaf pan with an overhang on two sides

Zucchini

  • Wash and cut the ends of the zucchini
  • Using the large end of your grater grate the zucchini into a bowl
  • Sprinkle with the 2 tablespoons of sugar and mix well
  • Transfer the mixture into a large sieve and place it over a bowl to catch any liquid
  • Allow this mixture to sit for 20 minutes while you prep the rest of the ingredients

Wet Ingredients

  • Melt the butter and cool to room temperature
  • Make the coffee and cool to room temperature
  • Mix the sugar, yogurt, and eggs together and stir in the cooled coffee and butter

Dry Ingredients

  • In a large bowl, mix the flour, chocolate, walnuts, baking powder, salt, and cinnamon together

Finishing

  • Squeeze the zucchini a handful at a time to remove any excess liquid
  • Add the zucchini to the wet ingredients and mix well
  • Pour the wet ingredients over the dry ingredients and gently mix until just blended
  • Pour the batter into the loaf pan and smooth off the top

Baking

  • Bake until a toothpick inserted in the center comes out clean, about 60 to 70 minutes
  • Place a loose cover of foil over the top if it starts to brown too much before it is cooked
  • Let it cool on a wire rack for 10 minutes
  • Carefully turn it out onto a rack and allow to cool completely before slicing

Nutrition Facts per serving

Calories: 295kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 7gCholesterol: 49mgSodium: 209mgPotassium: 195mgFiber: 2gSugar: 18gVitamin A: 348IUVitamin C: 6mgCalcium: 84mgIron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Find more great recipesGreenThumbFoodie.com

Pin It on Pinterest

Share This