I don’t do much baking in the summertime. But there’s always one thing that finds its way into my oven in July; that’s zucchini bread. This season I changed up tradition to create a chocolaty concoction. The result? This dark chocolate zucchini bread with pistachios. It’s a keeper!

Disclosure Note: At time of posting, I was on the Pistachio Health consumer advisory board. I’m not paid for this posting. All recipe choices and opinions are my own.

dark chocolate zucchini bread with pistachios

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• Author: Jackie Newgent
• Yield: 18 1x

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup + 1 teaspoon avocado oil
• 1 1/4 cups + 1 tablespoon whole-wheat pastry flour
• 1/3 cup + 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• Liquid vegan egg equivalent of 2 large eggs
• 3/4 cup + 1 tablespoon turbinado sugar
• 1 small fully-ripened banana, mashed
• 1 1/4 teaspoons pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 1/2 teaspoons grated orange zest, or to taste
• 1 1/4 cups coarsely grated zucchini (about 1 large; do not drain)
• 1/3 cup chopped (60 to 65% cacao) bittersweet chocolate chips
• 1/4 cup shelled roasted salted pistachios, chopped

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Instructions

1. Preheat the oven to 350°F. Lightly brush a 9- x 5- inch loaf pan with 1 teaspoon of the avocado oil. Dust with 1 tablespoon of the flour.
2. Whisk together the remaining 1 1/4 cups flour, 1/3 cup of the cocoa powder, the baking powder, baking soda, salt, and cinnamon in a medium bowl.
3. Beat the egg alternative, the remaining 1/4 cup oil, 3/4 cup of the sugar, the mashed banana, extracts, and orange zest with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined. Stir in the zucchini, chocolate chips, and pistachios until evenly combined.
4. Transfer the batter to the loaf pan. Dust the top with the remaining 1 teaspoon cocoa powder and sprinkle with the remaining 1 tablespoon sugar.
5. Bake until springy to the touch, about 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 18 slices and serve at room temperature.

Notes

Per serving: 140 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 130mg sodium, 22g total carbohydrate, 2g dietary fiber, 13g sugars, 3g protein

Nutrition

• Serving Size: 1 slice

Jackie’s Culinary Tips!

• Go whole grain when possible; using whole-wheat pastry flour actually makes zucchini bread seem nuttier
• Play up flavor by way of a few drops of pure extracts or few pinches of grated citrus zest (hint orange pairs deliciously with chocolate)
• Enhance sweetness naturally, such as incorporating mashed banana