Chocolate Zucchini Bread with Walnuts

Holly Clegg
  • Yield: 16 servings


1cup all-purpose flour
1/2cup whole wheat or all-purpose flour
1/4cup cocoa
1teaspoon baking soda
1/2teaspoon ground cinnamon
1/2teaspoon baking powder
1cup light brown sugar
2large eggs
1/3cup canola oil
1teaspoon vanilla extract
1 1/2cups shredded zucchini
1/2cup chopped walnuts
1/4cup skim milk


  1. Preheat oven to 350F.  Coat a 9 x 5 x 3-inch non-stick loaf pan with non-stick cooking spray.
  2. Combine flours, cocoa, baking soda, cinnamon and baking powder in a large bowl.  In a medium bowl, mix brown sugar, eggs, oil and vanilla until blended. Stir in zucchini and walnuts.
  3. Using third of flour mixture each time, add flour mixture alternating with milk to zucchini mixture, stirring lightly after each addition just until moist.
  4. Transfer batter to pan. Bake 45 to 55 minutes or until toothpick inserted in middle comes out clean.  Do not overbake.

Note: In quick breads, replace up to half of the all-purpose flour with whole-wheat flour—an easy way to add more nutrition to the bread and enhance the nutty flavor.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 177
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 27mg
  • Sodium 108mg
  • Carbohydrate 24g
  • Fiber 1g
  • Sugars 14g
  • Protein 3g