Chocolate nut zucchini bread is a spiced quick bread made with grated zucchini, cinnamon, nutmeg, chopped nuts, chocolate chips, and dried fruit, baked into two loaves that cut into sixteen slices. It takes twenty minutes of prep, about an hour in the oven, and makes plenty to share or freeze.
The zucchini disappears into the crumb and keeps it moist, while the mix of nuts, chocolate, and fruit gives every slice a different bite. The batter comes together with a whisk and a spatula, so no mixer is needed. The loaves stay tender for days, and they taste even better after a night of rest.
Table of Contents
What Makes Chocolate Nut Zucchini Bread Work
Zucchini keeps the loaves moist for days.
Nuts, chocolate, and fruit add texture.
The batter makes two loaves, so one can be frozen.
Ingredients for Chocolate Nut Zucchini Bread
- The dry mix is three cups of all purpose flour, one teaspoon each of baking soda and baking powder, two teaspoons of cinnamon, one teaspoon of nutmeg, and one teaspoon of salt.
- The wet mix is two cups of grated zucchini, two large eggs, one cup of sugar, and half a cup of vegetable oil, with one cup each of chopped nuts, chocolate chips, and dried fruit.
Zucchini. It adds moisture and tenderness.
Eggs. They bind the batter.
Oil. It keeps the crumb soft.
Cinnamon and nutmeg. They give warm spice.
Nuts and chips. They add crunch and richness.
Baking Chocolate Nut Zucchini Bread Step by Step
1. Heat the oven. Heat the oven to 350 degrees F and grease two eight by four inch loaf pans.
2. Prep the zucchini. Grate the zucchini on the large holes of a box grater and squeeze out extra moisture.
3. Mix the wet ingredients. Whisk the eggs, oil, and sugar in a large bowl, then stir in the zucchini.
4. Mix the dry ingredients. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl, then fold them into the wet mixture until just moistened and stir in the nuts, chips, and fruit.
5. Bake. Divide the batter between the pans, smooth the tops, and bake for fifty to sixty minutes until a toothpick comes out clean, then cool in the pans for ten minutes.
Grate the zucchini on the large holes and squeeze it with a towel. Zucchini holds a lot of water, and too much of it makes the loaf gummy and keeps it from browning. The shreds should be damp but not dripping when they go into the batter, and the peel can stay on for color.
Fold the batter gently. Overmixing makes quick breads tough, so stop as soon as no dry flour is visible. Toss the chips, nuts, and fruit with a spoonful of flour before folding them in, which keeps them from sinking to the bottom. Do not taste the raw batter, since it contains raw eggs and flour.
Making Chocolate Nut Zucchini Bread Ahead
Cool the loaves completely, wrap them well, and store at room temperature for up to three days. Refrigerate for up to a week, or freeze whole loaves or slices for up to three months. Thaw frozen loaves overnight on the counter, and warm slices briefly in the oven for a fresh baked taste.
How to Serve Chocolate Nut Zucchini Bread
Serve slices plain, toasted with butter, or with cream cheese and coffee. For more loaves and bakes, try super moist banana bread, chocolate chip banana loaf, banana bread cookies, or sweet alabama pecan bread.
Notes and Variations for Chocolate Nut Zucchini Bread
Flag the allergens. This loaf contains wheat, egg, and tree nuts, and the chocolate may contain milk or soy, so check every label.
Do not taste raw batter. Do not taste the raw batter, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Check the doneness. A toothpick in the center should come out clean.
Use two pans. The batter is too large for one.
Toast the nuts. It deepens their flavor.
Cool before slicing. It prevents crumbling.
Choose small zucchini. They are less watery.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of eggs and baked goods.
For a simpler loaf, skip the dried fruit and use only nuts and chocolate. Walnuts, pecans, and almonds all work, and dark chocolate chips give a less sweet result. A tablespoon of orange zest adds a fresh note to the spiced crumb.
You can bake the batter as muffins for about twenty five minutes at the same temperature, or as one large loaf in a bigger pan, adding ten to fifteen minutes. Check the center with a toothpick in each case. A thin glaze of powdered sugar and milk adds a sweet finish.
Common Questions About Chocolate Nut Zucchini Bread
Do you peel the zucchini for chocolate nut zucchini bread?
No. The peel blends into the crumb.
Can you make chocolate nut zucchini bread ahead of time?
Yes. It keeps for three days.
Can you freeze chocolate nut zucchini bread?
Yes, for up to three months.
Can I use less sugar?
Yes. Reduce it by a quarter cup.
Why is my zucchini bread gummy?
The zucchini was too wet or the loaf underbaked.
Chocolate Nut Zucchini Bread
Equipment
- Two 8×4 inch loaf pans
- Box grater
- Mixing bowls
Ingredients
Main Ingredients
- 3 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 2 cup grated zucchini
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup chopped nuts
- 1 cup chocolate chips
- 1 cup dried fruit
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease two pans.
- Grate. Grate and squeeze the zucchini.
- Wet. Whisk the eggs, oil, and sugar and add the zucchini.
- Dry. Fold in the dry mix and the add ins.
- Bake. Bake 50 to 60 minutes.
