Chocolate Cashew Zucchini Bread

Dive into the delicious world of zucchini chocolate bread, a moist and rich treat perfect for satisfying your sweet cravings. This recipe combines the freshness of grated zucchini with the indulgence of cocoa and chocolate chips, creating a delightful loaf that's a guaranteed crowd-pleaser.

This recipe makes one 9×5 loaf.

What You'll Need:

  • 1 3/4 cups shredded/grated zucchini 
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder 
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup canola oil 
  • ½ cup raw cane sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup cashew solids, optional (the ground up bits of cashews left over from making cashew milk)
  • ½ cup semi-sweet mini chocolate chips
  1. Place the rack in the center of the oven, and preheat the oven to 350° F. Spray a 9×5-inch loaf pan with nonstick spray. Set aside.
  2. Grate the zucchini, using a box grater or a food processor with the grater plate. Set aside.
  3. In a medium bowl, whisk together the dry ingredients (flour through ground cinnamon). Set aside.
  4. Cream together the oil and sugars using a sturdy fork. Once well combined, add the eggs, and vanilla, and mix until well blended. Fold in the grated zucchini and cashew solids.
  5. Add the flour mixture, stirring with the fork just until combined. Fold in the chocolate chips.
  6. Scrape the batter into the prepared loaf pan, and bake until the bread has risen and a cake tester or toothpick inserted in the center comes out clean, about 45 to 55 minutes. Place on a wire rack to cool. Enjoy!