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Best Zucchini Bread with Chocolate Chips and Toasted Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 218 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This BEST Zucchini Bread recipe yields a moist, flavorful loaf packed with warm spices, tender shredded zucchini, and optional chocolate chips and toasted nuts for added texture and richness. The bread is easy to make with simple ingredients, using a combination of melted butter, oil, sour cream, and brown sugar to keep it incredibly soft and tender. Perfect for breakfast, snacks, or dessert, this classic zucchini bread is sure to become a family favorite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom (optional)

Wet Ingredients

  • 1/2 cup butter (1 stick) melted
  • 1/4 cup neutral oil (vegetable, canola, light olive oil, etc.)
  • 3/4 cup brown sugar, packed
  • 1/4 cup sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract

Other Ingredients

  • 2 cups shredded zucchini (about 12 ounces or 2 small-medium zucchini)
  • 1 cup chocolate chips (half mini, half dark chocolate chopped; optional)
  • 3/4 cup toasted walnuts or pecans (optional)
  • 1 tablespoon raw sugar or granulated sugar (for topping)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease it well with nonstick spray to ensure the bread doesn’t stick.
  2. Toast nuts (optional): If using nuts, spread 3/4 cup chopped nuts evenly on a baking sheet. Toast in the oven at 350°F for about 5 minutes, stir, then continue to toast in 2-minute intervals, stirring each time, until nuts are golden brown and fragrant. Remove and cool.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon cardamom (if using). Set aside.
  4. Melt butter and combine wet ingredients: In a large microwave-safe bowl, melt 1/2 cup butter. Add 1/4 cup oil, 3/4 cup packed brown sugar, 1/4 cup sour cream, 2 eggs, and 2 teaspoons vanilla extract. Whisk everything together until fully combined.
  5. Shred zucchini: Using the large holes of a box grater or a food processor grating attachment, shred your zucchinis until you have 12 ounces or about 2 cups packed. Use the whole zucchini including the knobby end as a handle.
  6. Blot or squeeze zucchini: Spread shredded zucchini on layers of paper towels and press to absorb excess moisture or squeeze in a clean kitchen towel. This step helps prevent a gummy texture but can be skipped if desired.
  7. Combine zucchini with dry ingredients: Add the blotted zucchini to the bowl with dry ingredients and mix gently to incorporate.
  8. Mix wet and dry ingredients: Pour the dry ingredient and zucchini mixture into the wet ingredients. Stir until just combined; avoid overmixing to keep the bread tender.
  9. Add chocolate chips and nuts (optional): Fold in 1 cup chocolate chips and toasted nuts if using, using as few strokes as possible to avoid tough bread.
  10. Transfer batter to pan and top: Pour batter into prepared loaf pan. Sprinkle 1 tablespoon raw sugar or granulated sugar on top. You may also scatter some chocolate chips sparingly to decorate, but avoid overloading the top to allow proper rising.
  11. Bake the bread: Bake on the oven’s center rack at 350°F for about 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean (avoid chocolate spots). The bread may take up to 70-80 minutes, so cover with foil if browning too quickly and be patient.
  12. Cool the bread: Let the bread cool in the pan on a wire rack for 15 minutes. If parchment paper was used, lift the bread out and let cool completely on the rack. If not, let cool in the pan for 30 minutes before turning out onto a plate and then transferring to the rack to finish cooling for crispier edges.
  13. Store properly: Keep zucchini bread in an airtight container at room temperature for up to 5 days.
  14. Freezing instructions: Once completely cool, wrap the whole loaf tightly in plastic wrap and place it inside a ziplock bag for freezer storage up to 3 months. For individual slices, wrap each in plastic wrap and store collectively inside a large ziplock. Thaw at room temperature while wrapped or warm slices in the microwave on defrost or low power. Toast slices before serving for crisp edges and enhanced flavor.

Notes

  • Blotting or squeezing excess moisture from zucchini prevents a gummy texture but is optional.
  • Toasting nuts enhances their flavor and adds crunch but can be omitted.
  • Do not overmix the batter to avoid tough bread; fold ingredients gently.
  • If the bread browns too fast during baking, cover with foil to prevent burning.
  • Loaf pans may vary; if the bread isn’t fully cooked at 60 minutes, continue baking and monitor closely.
  • Chocolate chips and nuts are optional but highly recommended for added texture and flavor.
  • Use parchment paper liner or grease the pan well for easy removal.
  • Store bread in a sealed container to maintain freshness, and freeze for longer storage.

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Find it online: https://fastcookingfun.com/best-zucchini-bread-with-chocolate-chips-and-toasted-walnuts-recipe/