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Baking recipe · from the recipe book

Toasted Almond Orange Chocolate Zucchini Bread

A tender, moist loaf with toasted chopped almonds, a hint of orange and cinnamon, melty chocolate pieces and a crunchy sliced-almond sugar top.

Toasted Almond Orange Chocolate Zucchini Bread

Ingredients

  • 1½ medium280 gZucchinicoarsely grated and squeezed dry
  • 1⅔ cups200 gAll-purpose flour
  • 1 cup whole130 gAlmondsdivided: 100 g toasted and chopped, 30 g thinly sliced
  • ¾ cup150 gGranulated sugardivided: 140 g for the batter, 10 g for the topping
  • ⅔ cup100 gSemisweet chocolate chips
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gOlive oil
  • ⅓ cup80 gPlain yogurt, low-fat
  • 2 tbsp (30 ml)30 gOrange juice
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp5 gBaking powder
  • ¾ tsp3 gBaking soda
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp3 gSalt
  • ¾ tsp3 gCanola oilfor greasing the pan

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with the canola oil and line it with a parchment sling.
  2. Spread the whole almonds for chopping (100 g of the almond total) on a baking sheet and toast for 8 minutes until fragrant; cool, then chop coarsely. Keep the remaining 30 g of almonds, sliced, raw for the topping.
  3. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can.
  4. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
  5. In a large bowl, whisk the eggs with the batter portion of the sugar (140 g) until pale, about 1 minute. Whisk in the olive oil, yogurt, orange juice and vanilla.
  6. Stir the squeezed zucchini into the wet mixture, then fold in the flour mixture until just a few dry streaks remain.
  7. Fold in the chopped toasted almonds and the chocolate chips until evenly spread; do not overmix.
  8. Scrape the batter into the pan and smooth the top. Scatter the sliced almonds over it, then sprinkle with the topping portion of the sugar (10 g).
  9. Bake 55–65 minutes, tenting with foil after 40 minutes if the almonds brown too fast, until a toothpick in the center comes out clean (melted chocolate is fine, wet batter is not).
  10. Cool in the pan 15 minutes, lift out by the parchment and cool completely on a rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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