Chocolate-Nut Zucchini Bread

Chocolate-Nut Zucchini Bread
Photo by Scott Phillips


  • 2 oz. finely chopped bittersweet chocolate (1/3 cup)
  • ½ tsp. baking soda
  • ½ tsp. table salt
  • ½ tsp. ground cinnamon
  • 1 tsp. baking powder
  • ½ cup chopped walnuts (2 oz.)
  • 2 large eggs, lightly beaten
  • + 6 more ingredients
    • ¾ cup plus 2 Tbs. granulated sugar
    • ¾ lb. zucchini (about 3 small), stem ends trimmed
    • 9-½ oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
    • 1/3 cup low-fat plain yogurt or buttermilk
    • 1/3 cup strongly brewed coffee, cold or at room temperature
    • 4 oz. (8 Tbs.) unsalted butter; more for the pan

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess. Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide t...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals »

Snooth Media Network