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Chocolate pistachio zucchini bread

Living Local


1 1/2 cups flour

1/4 cup cocoa powder

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1 cup brown sugar

1/2 cup olive oil

2 tsp vanilla

2 cups shredded zucchini ( 2 med/large zucchini)

3/4 cup mini semi- sweet chocolate chips

1/2 cup roasted and salted chopped pistachios ( a few extra to sprinkle on top)

Preheat oven to 350 degrees

Grease a 9×5 inch loaf pan with non stick cooking spray

Shred the zucchini into a colander, and set in sink or over a large bowl (to let extra moisture drip out)

In a medium bowl, sift together flour, cocoa powder, cinnamon, nutmeg,  baking soda, baking powder and salt. Set aside.

In large bowl, beat eggs until light colored. Stir in brown sugar, oil and vanilla until well combined. Fold in zucchini, chocolate chips and pistachios.

Stir dry ingredients into wet ingredients, and mix well. Pour into prepared loaf pan. Sprinkle a few pistachios over top of batter. Place loaf pan on a baking sheet, and bake for 45-50 minutes, until toothpick inserted in middle comes out clean ( a few chocolate crumbs can be on it )  Let cool. Slice, serve warm or at room temperature.

NOTES- you can use regular semi sweet chocolate chips if you can’t find mini. Just chop them up a bit. You can use canola oil if you don’t like olive oil. Make sure to check bread after 45 minutes, so you don’t overbake it.

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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