Chocolate Chip Zucchini Bread with Walnuts
If you've got a garden full of zucchini, and you're not in the mood for another "healthy" situation, this chocolate chip zucchini bread with walnuts is the answer. It's moist, tender, packed with melty chocolate chips, and the walnuts add just the right crunch. It's the kind of loaf that even kids will eat happily, despit ethe fact that it contains actual vegetables (which is always a win!).
Zucchini bread is especially popular in late summer when gardens are overflowing, but I make it year-round whenever I spot zucchini on sale.
For a sourdough version, check out my sourdough discard zucchini bread with walnuts, and if you prefer muffins, I also have spiced pumpkin zucchini muffins on this blog!
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Quick Look
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Cooling Time: 20-30 minutes
- Total Time: ~1 hour 20 minutes
- Servings: 8-10 slices
- Difficulty: Easy
- Baking Method: Oven
- Best For: Breakfast, snacks, dessert, or gifting
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- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Chocolate Chip Zucchini Bread with Walnuts
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Chocolate Chip Zucchini Bread with Walnuts
- Other Delicious Recipes
- Chocolate Chip Zucchini Bread with Walnuts
- Need Help Tweaking This Recipe?
- Other Dessert Recipes You'll Love
- Soft Blackberry Muffins with Streusel
- Easy Sourdough Discard Zucchini Bread with Walnuts
- Sourdough Germknödel with Vanilla Sauce
Important Ingredients
- Zucchini keeps the bread moist and tender. I usually grate it fresh, and no need to peel small zucchini.
- Walnuts add crunch and a rich nutty flavor. Toast them lightly if you like them extra aromatic.
- Chocolate Chips sweet little pockets of chocolate that melt while baking for a soft, gooey bite.
- Egg, oil, sugar, vanilla, and flour these come together to make a tender, flavorful loaf every time.
See recipe card for quantities.
Substitutions & Variations
- Swap walnuts for pecans or leave them out entirely.
- Use dark chocolate chips instead of milk chocolate for a richer flavor.
- Add a teaspoon of cinnamon or nutmeg to give the bread a warm, cozy taste.
- For a twist, mix in shredded coconut or even some raisins.
How to Make Chocolate Chip Zucchini Bread with Walnuts
Step 1: Preheat your oven to 325°F (160°C). Grease and flour a loaf pan or line it with parchment paper. In a large bowl, sift together flour, salt, baking powder, and baking soda (Image 1). Set aside.
Step 2: In another large bowl (or your stand mixer), egg, vegetable oil, sugar, and vanilla (Image 2) until smooth and combined.
Step 3: Gradually add the dry ingredients to the wet mixture and beat until smooth (Image 3).
Step 4: Stir in zucchini, chopped walnuts, and chocolate chips until evenly distributed (Image 4).
Step 5: Pour the batter into the prepared pan (Image 5). Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Place the pan on a wire rack and let cool for 20 minutes. Run a knife around the edges to loosen the loaf, then remove from the pan and let it cool completely before slicing (Image 6).
Hint: measure zucchini reasonably. Too much zucchini (especially if it's extra wet) can make the loaf heavy or gummy.
Baking Schedule
- Oven Temperature: 325°F (160°C)
- Bake Time: 50-60 minutes
- Cooling Time: 20-30 minutes
💭Crucial Success Tips
Don't rush the bake. Zucchini bread is thick, and the center needs time to set. If the top is browning too quickly, tent loosely with foil for the last 10-15 minutes.
Recipe FAQs
No. For small to medium zucchini, the skin is tender and bakes up perfectly. If you're using a giant zucchini, peel and remove the seedy center first.
Gummy zucchini bread usually means it needed a little more bake time, or the zucchini had too much moisture. Bake until a toothpick comes out clean and lightly squeeze very watery zucchini.
Yes. Slice it once it's fully cooled, then freeze slices in a single layer and transfer to a freezer bag. Reheat a slice in the microwave for a quick treat, or warm it in the oven for a "fresh baked" feel.
How To Store Chocolate Chip Zucchini Bread with Walnuts
Keep the bread in an airtight container for a few days. Freeze slices for longer storage, just reheat in the oven or microwave before enjoying.
Other Delicious Recipes
- Marble Rye Sourdough Bread
- Giraffe Sourdough Sandwich Bread
- Lazy Sourdough Tangzhong Sandwich Bread
- Sourdough Guinness Bread
If you tried this chocolate chip zucchini bread with walnuts or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Chocolate Chip Zucchini Bread with Walnuts
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg large
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 cup zucchini grated
- ¼ cup walnuts chopped
- ¼ cup chocolate chips
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a loaf pan or line it with parchment paper. In a large bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
- In another large bowl (or your stand mixer), egg, vegetable oil, sugar, and vanilla until smooth and combined.
- Gradually add the dry ingredients to the wet mixture and beat until smooth.
- Stir in zucchini, chopped walnuts, and chocolate chips until evenly distributed.
- Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let cool for 20 minutes. Run a knife around the edges to loosen the loaf, then remove from the pan and let it cool completely before slicing.
