Zucchini Bread with Walnuts and Chocolate Chips

/// September 10th, 2011


A good quick bread should be in everyone’s baking repertoire. It was one of the first things I began baking as a girl, and through the years – as my baking abilities grew – I’ve gone back to these breads over and over again.

If last minute guests are heading over, or I just feel like having a luscious loaf sitting around tempting me to take a slice: I simply mix a few things in a bowl, pop it in to bake, and allow it to enrobe my apartment with the dreamy scent seeping from the oven. Then I go and do my hair, because it needs to get did – right now.

Zucchini bread has been on my list of things to make this Summer. I know we’re ten deep in the days of September, but the green market’s tables are still buckling with the copious amounts of zucchini Summer produced, and with the weather still encouraging tank tops and flip flops; the desire to make this sweet Summer quick bread wasn’t going anywhere.

I swiped up a few of these super pretty zucchini this morning and headed home to make this happen. I know – it’s just a quick bread. And you’ve all probably had this version before, but I was pretty excited to see how this would turn out. Can you believe I’ve never made zucchini bread before? Actually… I can’t even recall eating it. Tragic.

I was delighted with the results this recipe produced: moist, richly spiced, flavorful, and just sweet enough – not overwhelming. A slice would be the perfect cure for the raging sweet tooth I wake with most mornings. A good crunch from the walnuts and a tornado of chocolate chips whirled throughout give depth and texture to the bread, but you can totally leave them out if you’re more of a purist when it comes to these things.

I plan to have a hearty slice with a cup of tea and cozy up with a book -I love Saturdays.

What are your plans this weekend?

Zucchini Bread with Walnuts and Chocolate Chips - adapted from multiple sources

Makes 2 loafs, or 24 muffins

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1/2 cup chopped walnuts
  • 1 cup chocolate chips

Directions

  1. Grease and flour two 8 x 4 inch pans; set aside for later use. Preheat oven to 350 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.  Fold in chocolate chips. Pour batter into prepared pans.
  4. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

 

96 thoughts on “Zucchini Bread with Walnuts and Chocolate Chips

  1. Becca @ Cook, Rejoice, Repeat

    Excellent recipe! I love zucchini bread … I love chocolate … what could be finer? Unfortunately I think I should bake up the strawberry shortbread currently in my freezer before I make anything else … but this bread is definitely next in the queue!

    Reply
    1. bakerbynature Post author

      Hi Becca! It could be worse than having to bake up strawberry shortcake :) sounds delicious and Summery too! I’m glad you’re putting this zucchini bread in your queue; I hope you love it as much as I did!

      Reply
  2. Charles

    Seconding Michelle’s comment – beautiful photos! I see a lot of recipes like this recently – cakes with zucchini, cakes with beetroot… makes me very curious to try them for myself!

    Reply
    1. bakerbynature Post author

      Thank you, Charles! I’ve yet to try beetroot in any cakes, although I am currently loving it on top of my hamburgers. As for zucchini, I can say without a doubt it bakes beautifully.

      Reply
  3. Jenny

    Very beautiful blog with lots of mouth watering pictures! fantastic! Love this simple and delicious recipe!Thanks for sharing this!

    Reply
  4. Ann

    This looks amazing! I would have to omit the cinnamon due to allergies, but I think your recipe would be okay without it (not all would). Your pictures are a feast for the eyes!

    Reply
    1. bakerbynature Post author

      Thank you, Ann! I think you could definitely make this minus the cinnamon, maybe add an extra 1/2 teaspoon of vanilla extract for flavor. Let me know if you try it, and how it works out.

      Reply
    1. bakerbynature Post author

      Hey Rach! You totally should; I am wishing I tried this bread years ago: it’s moist, flavorful, and richly spiced – making it the perfect bread for breakfast, or whenever!

      Reply
  5. Marina

    I love zucchinis but I never tried them this way.. Have to change that :) Oh yes, I have a question for you! Can I write about your blog in my “Enjoy your food” posts..? :) I would like to share some of your recipes with my readers.

    Reply
    1. bakerbynature Post author

      Hi Marina! This was my first time baking with zucchini as well – I loved it! You can absolutely write about my blog, and share my recipe; i just ask that you provide a link to my site as well as acknowledgment of where the recipes came from :)

      Cheers!

      Reply
  6. Raymund

    Whenever I see Zucchini Bread I remember my mom, whenever she makes it at home when I was younger I never liked how it looked as its made out of grated zucchini but after trying them out, wow its was a blast. Will try this recipe out

    Reply
    1. bakerbynature Post author

      Hi Raymund! I think that’s one of the reasons I stayed away so long; my mind could not accept something with 2 cups of shredded zucchini could still bake into a sweet delicious loaf. Oh, how wrong I was!

      Reply
  7. Yasmeen @ Wandering Spice

    Hi there! First time here, and really pleased to find this beautiful zucchini bread recipe. It’s one of my favorites. My uncle is an avid baker, and he always brings variations of zucchini bread over to family lunches. Seeing your lovely photos transported me back home (far away, sadly!) and back to happy memories.

    Reply
    1. bakerbynature Post author

      Hi Yasmeen! I’m so happy you’ve found your way over here and were greeting with zucchini bread :) It’s funny how food and memory tie together so strongly; I’m glad I could help encourage some warm and happy ones from this post. Where is home originally for you?

      Cheers!

      Reply
  8. ChgoJohn

    I haven’t made a “quick bread” in some time. Living alone, If I bake something, I eat that something. I think this recipe, though, would make a great batch of muffins that I could freeze. Oh, I’ll still be the one to eat them all, it just won’t be done in a couple days — maybe 4 or 5. :)

    Reply
    1. bakerbynature Post author

      Hey John! I totally know what you mean – i’m always fretting what to do with the large amounts of items I’m baking up. You could definitely halve this recipe, and then freeze what you won’t eat in a few days – that’s what I did the second time around :)

      Reply
    1. bakerbynature Post author

      Hi Sam! I loved the addition of nuts and chocolate – gives it that extra oomph! I’ve seen some scary looking zucchini breads before, and I think that may be why I stayed away for so long; this recipe is a keeper!

      Reply
  9. Patty

    Really enjoyed scrolling through your recipes here!
    I’m living vicariously through your beautiful homemade zucchini bread because unfortunately I didn’t make one this Summer and now all I can think about is apples;-)

    Reply
    1. bakerbynature Post author

      Hi Patty! I’m glad you enjoyed your time poking around my site – always a great thing to hear :) I’m excited for apples too; it’s not quite chilly enough yet to do any fall baking here.

      Reply
  10. lena

    hi, this is not the first time i’m seeing a zucchini loaf but one of the best i’ve seen so far! I havent tried any cakes or bread with zucchini but i know i will do it someday..You have a really nice blog! would love to drop by always!

    Reply
  11. Karen Klasi

    If you have the time (and are still in a zucchini mood), go look at my Zucchini Odyssey posts (two of them). I am generally too spacey and imprecise to be a great baker, but these two turned out really well!

    Reply
  12. Shilpa Sharma

    This has been on my list of things to bake for sometime now…I better make this before the3 lovely zucchinis stop growing…well, they have (almost!) and we hear apple-talk everywhere…I would enjoy this with a chilli jam and a nice hot cuppa…bliss!

    Reply
  13. Sasha @ The Procrastobaker

    Quick breads, genius things arnt they! :) I still havnt got round to baking with our crazy amount of zucchini this year and really want to try out a zucchini bread of some kind, your addition of spices and walnuts may have just won me over :) Gorgeous recipe!

    Reply
    1. bakerbynature Post author

      Caroline – me too! It’s soooo sad, I just sit in front of the tv and look down realizing I ate almost an entire loaf of bread!!! The sad part is that it’s gone, of course.

      Reply
  14. Joanne

    Given that there are TONS of zucchini still left in the market, I think your timing is just perfect! I’ve never made zucchini bread on it’s own before. With chocolate, it has to be delicious.

    Reply
  15. thelittleloaf

    I made zucchini (or courgette in the UK) bread for the first time a couple of weeks ago. I thought it was delicious but now I’ve seen this. You can’t compare the wholemeal loaf I made to this nutty, chocolatey creation – yours looks AMAZING. Wow. Have bookmarked to make this weekend :-)

    Reply

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