Walnut Zucchini Bread with Dark Chocolate Chunks

By Kielian Baird

Serving Size: 7-9

Ingredients:

1. 1 ¾ cups all-purpose flour (220g)

2. 2 teaspoons ground cinnamon 

3. ¼ teaspoon nutmeg 

4. ½ teaspoon fine salt 

5. 1 teaspoon baking powder

6. ½ teaspoon baking soda 

7. ½ cup neutral oil (avocado, vegetable, etc.)

8. ½ cup dark brown sugar (100g)

9. ½ granulated sugar (100g)

10. 2 pasture raised eggs, room temperature

11. ¼ cup greek yogurt (60g) 

12. 2 teaspoon vanilla bean paste

13. 1 ½ cups zucchini, shredded (180g)

14. ½ cup dark chocolate, chopped 

15. ½ cup toasted walnuts, chopped 

16. Sprinkle of raw sugar– demerara– for crunch (optional)

Instructions:

1. Preheat the oven to 350 degrees (F). 

2. In a large bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder and soda. 

3. In a medium bowl. Mix the oil, sugars, eggs, greek yogurt, and vanilla until combined. Mix in the zucchini now. 

4. Pour the dry ingredients into the wet and mix until just combined. Just until there are a few streaks of flour left. Pour in the chocolate and walnuts, folding gently until incorporated and no flour streaks remain. 

5. Pour the batter into a greased 9x5 loaf pan. Spread evenly and sprinkle with the raw sugar. Bake for about 50-70 minutes until a cake tester– or toothpick– into the center, comes out clean with no raw batter. Tent the bread halfway through with tin foil if the top is beginning to brown too quickly. 

6. Cool in the pan, at room temperature until completely cooled. 

7. This bread will last in the fridge, wrapped, for up to a week. 

8. Slice and serve with some butter spread over top!