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Moist Zucchini Bread with Chocolate Chips and Walnuts

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A quick and easy homemade zucchini bread that is moist and tender, studded with chocolate chips and toasted walnuts for a perfect balance of sweet and nutty flavors.

Ingredients

Scale
  • 2 cups grated zucchini (about 300g), squeezed lightly to remove excess moisture
  • 2 cups all-purpose flour (250g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter (115g), melted and cooled
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips (130g)
  • ½ cup chopped walnuts (60g), toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. Toast and chop the walnuts by heating a dry skillet over medium heat and toasting walnuts for 3-5 minutes until fragrant and slightly browned. Set aside to cool.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  5. In another bowl, whisk melted butter with sugar until smooth. Add eggs one at a time, beating lightly after each addition. Stir in vanilla extract.
  6. Fold the grated zucchini into the wet ingredients.
  7. Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  8. Fold in the chocolate chips and toasted walnuts evenly throughout the batter.
  9. Transfer the batter to the prepared loaf pan and smooth the top.
  10. Bake for 55-65 minutes, checking doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. Tent with foil after 40 minutes if browning too fast.
  11. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room-temperature eggs and melted butter for a smooth batter and even rise. Do not overmix the batter to avoid toughness. Toast walnuts before adding for enhanced flavor and crunch. Line the loaf pan with parchment paper for easy removal. Let the bread cool completely before slicing to prevent crumbling. For a dairy-free version, substitute butter with coconut oil or vegan butter and use dairy-free chocolate chips. Frozen zucchini can be used if thawed and squeezed well to remove moisture.

Nutrition

Keywords: zucchini bread, chocolate chips, walnuts, moist bread, quick bread, homemade, easy recipe, baking, snack, dessert

Find it online: https://fizzlefork.com/moist-zucchini-bread-with-chocolate-chips-and-walnuts-easy-homemade-recipe/