Walnut & Chocolate Chip Zucchini Bread

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This zucchini bread is everything you want in a quick loaf: moist, just sweet enough, and filled with the comforting flavors of walnuts and chocolate chips. It's a great way to use up extra zucchini, and even picky eaters won't notice the veggies!

Close-up photo of a loaf bread in a plate.

Zucchini bread tends to make an appearance in many homes during the summer months when gardens (and grocery stores) are overflowing with fresh zucchini. It’s also a favorite around back-to-school time, when a slice of this with a little butter can turn into the perfect lunchbox treat.

This recipe was inspired by my Microwave Banana Oatmeal Cookie Balls, which has been a big hit in our house. And if you're looking for something to pair with this zucchini bread, try serving it alongside a simple fruit salad or a smoothie from my Strawberry Mascarpone Mousse Cups recipe for a well-rounded breakfast.

Close-up photo of three slices bread on a plate.

Ingredients

Flour is the base of the bread and gives it structure.
Salt, Baking Powder, and Baking Soda work together to balance the sweetness and help the bread rise just right.
Egg binds the ingredients and adds moisture.
Vegetable Oil keeps the bread soft and moist without butter.
Granulated Sugar adds just the right amount of sweetness.
Vanilla Extract adds a warm, cozy flavor that ties everything together.
Grated Zucchini is the star of the recipe and adds moisture and a subtle flavor. No need to peel, just grate and go.
Chopped Walnuts bring in some crunch and a nutty touch.
Chocolate Chips add a little chocolate to make everything better.

See recipe card for quantities.

How to Make Walnut & Chocolate Chip Zucchini Bread

Preheat the oven to 325°F. Grease and flour a bread pan. In a large bowl, sift together the flour, salt, baking powder, and baking soda.

An egg being mixed in a bowl with an electric mixer.

In another bowl or the bowl of a stand mixer, beat the egg, oil, sugar, and vanilla until well combined.

Batter mixture in a bowl, partially blended and ready for the next step.

Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.

A bowl with mixture for chocolate chip zucchini bread.

Stir in the grated zucchini, walnuts, and chocolate chips.

Batter being poured and spread into a loaf pan for baking.

Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

A loaf of bread with three slices on a plate beside it.

Let the bread cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen it, then remove and cool completely on the rack before slicing.

Hint: Don’t overmix your batter. Just stir until everything is combined to keep the bread nice and tender.

Substitutions & Variations

Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Nut-Free: Leave out the walnuts or substitute with sunflower seeds.
Dairy-Free: Most chocolate chips are dairy-free, but double check the label if needed.
Add-ins: Try adding a pinch of cinnamon or nutmeg for a warm spice flavor.

See this Walnut & Chocolate Chip Zucchini Bread recipe on my website for another kid-approved favorite!

💭Crucial Success Tips

Don’t skip draining the zucchini slightly if it's super watery. Just a light squeeze in a paper towel will do. Too much moisture can make your bread soggy in the center.

FAQ

Can I freeze this zucchini bread?

Yes! Once cooled, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before slicing.

Do I need to peel the zucchini?

Nope! The peel is soft and adds extra fiber and color to the bread.

Can I make this into muffins?

Absolutely. Just adjust the baking time to 18-22 minutes and use muffin liners.

📖 Recipe

10 slices

Walnut & Chocolate Chip Zucchini Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour

This zucchini bread stands out for its soft, moist texture and balanced mix of walnuts and chocolate chips. Grated zucchini keeps the loaf tender without overpowering the flavor, making it a reliable choice for a simple, satisfying bake.

Ingredients

1 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 large egg
½ cup vegetable oil
1 cup granulated sugar
1 ½ teaspoons vanilla extract
1 cup grated zucchini
¼ cup chopped walnuts
¼ cup chocolate chips

Instructions

Preheat the oven to 325°F. Grease and flour a bread pan. In a large bowl, sift together the flour, salt, baking powder, and baking soda.
In another bowl or the bowl of a stand mixer, beat the egg, oil, sugar, and vanilla until well combined.
Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
Stir in the grated zucchini, walnuts, and chocolate chips.
Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen it, then remove and cool completely on the rack before slicing.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 19mgSodium: 149mgCarbohydrates: 38gFiber: 1gSugar: 23gProtein: 3g

How to Store Walnut & Chocolate Chip Zucchini Bread

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually.