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Moist Zucchini Chocolate Chip Bread Recipe with Toasted Walnut Swirl

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A moist and tender zucchini chocolate chip bread with a delightful toasted walnut swirl that adds a satisfying crunch and rich flavor. Perfect for breakfast, snacks, or potlucks, this quick bread balances wholesome ingredients with indulgent sweetness.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed (light or dark)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, squeezed dry (about 1 medium zucchini)
  • ¾ cup semi-sweet chocolate chips (130 g)
  • ¾ cup walnuts, roughly chopped (70 g)
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon

Instructions

  1. Shred 1 medium zucchini finely using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture. (About 10 minutes)
  2. Heat a dry skillet over medium heat. Add the roughly chopped walnuts and toast, stirring frequently, for 3-5 minutes until golden and fragrant. Stir in 2 tablespoons brown sugar and ½ teaspoon cinnamon, tossing to coat evenly. Remove from heat and set aside to cool. (5 minutes)
  3. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon. (2 minutes)
  4. In a separate bowl, whisk ½ cup vegetable oil, ½ cup granulated sugar, ¼ cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well blended. (3 minutes)
  5. Fold the shredded zucchini and ¾ cup chocolate chips gently into the wet mixture. (2 minutes)
  6. Add the dry ingredients to the wet mixture in batches, folding gently with a spatula until just combined. Avoid overmixing; a few lumps are okay. (2-3 minutes)
  7. Grease a 9×5 inch loaf pan. Pour half the batter into the pan, smoothing the surface. Sprinkle half the toasted walnut mixture evenly over the batter. Add the remaining batter on top, then finish with the rest of the walnut mixture, swirling lightly with a knife or skewer to create a marbled effect. (5 minutes)
  8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no raw batter. Tent with foil after 40 minutes if the top browns too quickly. (50-60 minutes)
  9. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing. (At least 30 minutes cooling)

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Toast walnuts until golden and fragrant for best flavor. Use room temperature eggs for a tender crumb. Tent bread with foil if browning too fast. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For dairy-free, use coconut oil instead of vegetable oil. Swirl walnut mixture gently to keep distinct pattern.

Nutrition

Keywords: zucchini bread, chocolate chip bread, toasted walnut swirl, quick bread, moist bread, easy baking, snack, breakfast, dessert

Find it online: https://breezybake.com/moist-zucchini-chocolate-chip-bread-recipe-with-toasted-walnut-swirl-easy-and-perfect/