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
Separate From Wet & Dry Ingredients
- 1/2 cup walnuts, toasted
- 4 Tbsp cocoa powder
- 1/8 cup coconut oil
- 1 bar dark chocolate, chopped
- 2 1/2 cups almond flour
- 3/4 tsp sea salt
- 1 1/2 tsp baking soda
- 1 Tbsp cinnamon
- 1/8 tsp nutmeg (may use 1/4 tsp for more of a spice kick+flavor)
- 3 eggs
- 1/4 cup honey
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 medium zucchini
- Preheat oven to 350F. Oil loaf pan with either olive oil or coconut oil. I used coconut oil. When heated, toast 1/2 cup of the walnuts for 10 minutes. Let cool.
- While toasting, grate zucchini with a coarse grater. Soak up the excess moisture with a towel. You might even want to pat with paper towels.
- Add all 5 of the dry ingredients to a large bowl. Mix thoroughly.
- Measure coconut oil and microwave until melted (about 20-30 seconds). Add cocoa powder and mix.
- Whisk the eggs in a separate medium sized mixing bowl. Add the coconut oil cocoa liquid, honey, applesauce, vanilla and zucchini. Mix until even.
- Add the wet ingredients to the dry. Mix well. Then fold in the toasted walnuts and chopped dark chocolate. Mix until just combined.
- Pour the batter into the oiled loaf pan. Top with additional walnuts or dark chocolate if desired and bake for 50 minutes. I baked the bread on the bottom rack for 20 minutes, then transfer to the top for the next 30 minutes to ensure an even bake.
Took me 5 rounds of recipe testing to get this right, so enjoy this treat that may be eaten day or night! 😉