Hello my supportive readers! It has been a hot minute, and for that, I apologize. I won’t get into the details, but I am currently juggling two part-time jobs, 8 accelerated summer credit courses, and an internship. I haven’t had much time for myself and to take care of my family, let alone maintain Feed Me Happy. My absence has made me realize how much I adore the art of recipe development, and with my first full day off in 34 days, I am here to share my latest creation- Chocolate Walnut Zucchini Bread!
As always, my goal was to make this baked good as yummy and nutritious as possible. I played around with spelt flour, an ancient grain that houses ample fiber, protein, and vitamins and minerals. The walnuts and olive oil provide healthy fats, and the zucchini gives you that veggie fix! Plus, zucchini is currently in season, and I’m trying to cook and bake with all the seasonal crops while they’re here. I hope you enjoy this baked bread loaf as much as I do! ❤
Chocolate Walnut Zucchini Bread
Prep time: 15 minutes
Baking time: 45-50 minutes
- 1 1/2 cups spelt flour
- 1 1/2 cups all purpose flour (may use GF, but be aware that this could alter the texture and baking time of your loaf)
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 1 Tbsp cinnamon
- 4 Tbsp unsweetened cocoa powder
- 3/4 cup walnuts
- 1 bar dark chocolate (I used Theo 85%)
- 3/4 cup EVOO (Extra Virgin Olive Oil)
- 3 eggs
- 1/4 cup molasses
- 1/4 cup honey
- 1/2 cup organic applesauce
- 2 medium size zucchini
- Preheat oven to 350F. Oil loaf pan with either olive oil or coconut oil. I used coconut oil spray. When heated, toast 1/2 cup of the walnuts for 10 minutes. Let cool.
- While toasting, grate both zucchini with a coarse grater. Soak up the excess moisture with paper towels.
- Add all of the dry ingredients into a large bowl. Mix thoroughly.
- Whisk the eggs in a separate medium sized bowl. Add the EVOO, molasses, honey, and applesauce. Mix until even.
- Add the wet ingredients to the dry, along with the zucchini and 3/4 cup of the chopped dark chocolate. Mix until just combined, avoiding overworking the gluten and creating tunnels in your bread loaf.
- Pour the batter into the oiled loaf pan. Top with the remaining walnuts and dark chocolate and bake for 45-50 minutes. I baked the bread on the bottom rack for 20 minutes, then transfer to the top for the next 25 minutes to ensure an even bake.
Took me 3 rounds of recipe testing to get this right, so enjoy this treat that may be eaten day or night! 😉