Whole Wheat Zucchini Bread with Walnuts and Chocola

Name: Whole Wheat Zucchini Bread with Walnuts and Chocolate Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1/2 cup canola oil or olive oil, or any vegetable oil; 3/4 cup brown sugar; 1 1/2 cups zucchini shredded, 2 zucchini; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 1/4 cups whole wheat flour; 1/4 cup flour, all-purpose; 3/4 cup walnuts chopped; 1/2 cup chocolate chips (semi-sweet)

Servings: persons

2 large eggs
1/2 cup canola oil or olive oil, or any vegetable oil
3/4 cup brown sugar
1 1/2 cups zucchini shredded, 2 zucchini
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups whole wheat flour
1/4 cup flour, all-purpose
3/4 cup walnuts chopped
1/2 cup chocolate chips (semi-sweet)

1
Preheat the oven to 350F (180C) F and grease and flour a loaf pan or a 6-cup mini loaf pan.
2
Set aside.
3
In a medium bowl, whisk the eggs until foamy; add the oil and sugar gradually, continuing to beat.
4
Stir in the zucchini.
5
In a large bowl, whisk together the cinnamon, baking soda and powder, salt and flour until well combined.
6
Add the flour mixture into the zucchini mixture, and stir with a wooden spoon until just incorporated and moistened.
7
Stir in the walnuts and chocolate chips until evenly distributed.
8
Spoon into prepared loaf pan or mini loaf pan evenly and bake in oven for about 40 to 50 minutes or until wooden skewer inserted into center comes out clean.
9
(If you use regular loaf pan, the baking time should be around 50 minutes; if you use mini loaf pan, the baking time should be around 40 minutes.)
10
Cool on rack for 10 minutes, turn cake out of pan and cool completely.
11
Slice into slices and serve.
12
Note: The bread can be kept in an air-tight container or a zip-log bag in the fridge for up to 1 week, or in the freezer for up to at least 1 month.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggs, 1/2 cup canola oil or olive oil, or any vegetable oil, 3/4 cup brown sugar, 1 1/2 cups zucchini shredded, 2 zucchini, and more.

Yes, Whole Wheat Zucchini Bread with Walnuts and Chocolate Chips falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Zucchini Bread with Walnuts and Chocolate Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions