1 hour 20 minutes
This classic recipe for ultra moist chocolate zucchini bread has a dark chocolate flavor and is laced with walnuts.
‣ 1 cup zucchini, grated - do not drain ‣ 1 1/2 cup all-purpose flour ‣ 1/4 cup unsweetened cocoa powder ‣ 1/2 teaspoon baking soda ‣ 1/2 tablespoon ground cinnamon ‣ 1/2 teaspoon salt ‣ 1/4 teaspoon baking powder ‣ 1 pinch ground cloves ‣ 1 pinch ground allspice ‣ 1 cup granulated sugar ‣ 1/2 cup vegetable oil ‣ 2 eggs, room temp ‣ 1/2 tablespoon vanilla extract ‣ 1/2 cup walnuts, chopped
In a large bowl, add all of the dry ingredients except sugar (so flour, cocoa powder, baking soda, cinnamon, salt, baking powder, cloves, and allspice, then mix them up.
Using a stand mixer (or hand mixer + large bowl), mix the sugar, oil, egg, and vanilla until the egg is broken and creamy.
Add in the zucchini (with the juices!) and mix again until combined.
Slowly mix the dry ingredients in with the wet, adding about 1/2 cup at a time. Mix until nice and smooth.
Turn off the mixer and toss in the walnuts. Use a spatula to gently fold them into the batter.
Spray a 9x5 bread loaf pan with cooking spray, then pour the chocolate zucchini bread inside. Once done, bake!