The Best Chocolate Chip Zucchini Bread with Nutty Crunch
This moist zucchini bread is loaded with chocolate chips and crunchy walnuts! A sweet, nutty treat perfect for breakfast, snack, or dessert.
Do you grow zucchini? ALL of my neighbors do. It’s such a versatile garden favorite that sometimes grows in such abundance, it’s almost comical.
During certain times of year you can find my neighbors trying to offload crates of zucchini onto any willing passerby. Yes, it’s that time of the year again, and your kitchen counter is probably no stranger to this veggie.
But hold on, don’t let zucchini fatigue set in just yet. I’ve got a delectable twist on the traditional zucchini bread that will transform your surplus into a sought-after treat.
Imagine the rich, moist texture of classic zucchini bread, but elevated with the luxurious addition of chocolate chips and the subtle crunch of walnuts.
I’m talking about a zucchini bread recipe with chocolate chips and walnuts that’s so scrumptious, it might just become your go-to for the fall season.
Whether you’re snuggling up with a warm slice on a crisp autumn morning or sharing it with friends over a cup of coffee, this bread promises to be a crowd-pleaser.
And the best part? This recipe is a breeze to whip up. Whether you’re a seasoned baker or trying your hand at baking for the first time, this bread is forgiving and full of flavor.
So, let’s roll up our sleeves, say a temporary goodbye to zucchini overwhelm, and embark on a baking adventure that’s bound to make those extra veggies the star of your kitchen this fall.
First, here’s what you’re going to need.
Ingredients
- 1 C Shredded zucchini (please measure a generous cup)
- 1 1/2 C Flour
- 3/4 cup brown sugar
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 2 Eggs (whisked)
- 1/4 C Vegetable oil
- 1/4 C Applesauce
- 1 tsp Vanilla
- 1/2 C Walnut pieces
- 1/2 – 3/4 C Chocolate chips
Tips and Thoughts for This Recipe
I’m a big fan of this grater because it makes quick work of the zucchini.
This bread will last about 2-3 days at room temperature, but I recommend keep it for up to one week the refrigerator in a tightly sealed container (or plastic bag).
To freeze, wrap the cooled loaf in a few layers of plastic wrap. Store for up to six months in a freezer food storage bag or airtight container.
Get the printable recipe below:
Zucchini Bread with Chocolate Chips
Equipment
Ingredients
- 1 cup zucchini(s) shredded
- 1 1/2 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp Salt
- 2 egg(s) whisked
- 1/4 cup Vegetable oil
- 1/4 cup Applesauce
- 1 tsp pure vanilla extract
- 1/2 cup Walnut pieces
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F. Grease a loaf pan or line with parchment paper.
- Use a grater to grate the zucchini – approximately 1 heaping cup.
- In a large bowl, combine flour, baking soda, baking powder, brown sugar, and salt.
- In another bowl, mix together zucchini, eggs, oil, applesauce, and vanilla. Be sure it’s mixed well.
- Add the wet ingredients to the dry, mixing until everything is just combined. If there are a few remaining lumps it's okay; don't overmix. Fold in the chocolate chips and walnuts gently.
- Pour into the baking loaf and bake for approximately 50 minutes or until an inserted toothpick comes out clean.
Notes
Nutrition
If you like zucchini and want to make some additional goodies, take a peek at these bread and dessert recipes:
Apple • Chocolate Chip Loaf • Cranberry Orange • Lemon Poppy Seed Loaf
