Chocolate Zucchini Loaf

This recipe’s perfect for summer baking because you don’t need a mixer or electric beaters; you can do everything with a good, old-fashioned wooden spoon. Do use a nice dark cocoa powder–it’ll make a difference in flavor here. And if you’d rather use chunks of chocolate or chocolate chips instead of cocoa nibs, go right ahead. Or just leave them out altogether.

Ingredients

1 cup walnut pieces

1 cup unbleached all-purpose flour

1 cup whole-wheat flour

1/2 cup cocoa powder (I like Scharffen Berger)

1/3 cup cocoa nibs (optional)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground ginger

1/4 teaspoon nutmeg

3 large eggs

1 1/2 cups granulated sugar

1 1/4 cups extra-virgin olive oil

2 teaspoons pure vanilla extract

3 cups grated zucchini (about 2-3 small zucchini)

Instructions

Preheat the oven to 350° F. Generously grease two loaf pans (9 inches by 5 inches) with butter (or cooking spray, if you’d prefer).

Toast the walnuts: on a baking sheet, spread them out and bake until golden brown and fragrant, 10-12 minutes. Cool and then chop finely.

In a medium bowl, combine the flours, baking powder, baking soda, salt, and spices into a medium bowl. Add the cocoa nibs and chopped walnuts at the end and set aside. In a large bowl, stir together the eggs, olive oil, sugar, and vanilla. Add the grated zucchini at the end and stir until just combined with a wooden spoon or spatula.

Combine the wet and dry ingredients, divide the batter into two prepared bread pans and bake for 45 minutes or until a toothpick or tester comes out clean. Cool for 20 minutes. Slice and serve.