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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
- Grease and flour two 8 x 4 inch pans; set aside for later use. Preheat oven to 350 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
- 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.
- 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.
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!
Thanks Sasha! The quick bread will always be one of my true loves in the baking world.
Beautiful zucchini pictures and I really enjoyed every single photo here. I’ve had zucchini bread with walnuts, but not with chocolate chips. Definitely sounds more delicious with my fav chocolate in it. =)
Nami – You’re always so sweet 🙂 Thank you for that! I loved the chocolate chips in this, but then again, I love everything a little more with chocolate in it.
Yum… zucchini and chocolate! It’s so unfortunate that this is your first time trying zucchini bread. You’ve been missing out! Wonderful recipe 🙂
Hi Stephanie! I know – I can’t believe this delicious bread has been hiding from me all these years; I’m so glad i’ve finally found it!
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!
Oooo that does sound blissful! I’m looking forward to apple season as well, but I had to get a little bit more out of our dear Summer produce.
Oh, I LOVE zucchini bread AND chocolate so this is definitely a win-win for me! Yours looks so soft and moist!
I loved the texture: moist, but firm enough to hold up a good smear of butter and jam.
Now that I think of it, I’ve never made zucchini bread either! Unless you count muffins, which I make ALL the time. Or zucchini bread oatmeal – I swear to you it’s delicious. 🙂
Hi Laura! Zucchini bread oatmeal sounds interesting; I love adding oats to baked goods – i’ll look into that idea 🙂
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!
Hi Karen! If we get any more zucchini this season I may just give those a look see! Thanks for stopping by 🙂
Ah, I love how versatile zucchini can be! This bread looks tasty!
It was super tasty! Zucchini is amazingly versaitle – love it.
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!
Hi Lena! Thank you for the sweet compliments. I would love it if you always dropped by too 🙂
Nothing is better than when mom bakes a loaf 🙂