What I Made: Chocolate Chip Zucchini Bread with Walnuts

Even though zucchini keeps pretty well in the fridge, I still feel the pressure to use it up.  Zucchini bread is a classic, of course, but this recipe ups the ante with chocolate chips and walnuts.  Now, I don’t usually choose to add nuts, but since I’ve been eating more veggies and less meat, I thought it was a great way to sneak a little extra protein into my diet.
Grating zucchini is a great arm workout for those of you as out of shape as I am! You’ll need 1 and 1/3 cups.  I didn’t peel my zucchini, but the original recipe suggests you do.

By far the greatest part of this recipe is the “dump and stir” aspect.  Add all ingredients to a bowl.  Stir. Bake. Eat.


90 minutes at 350 F later, the zucchini bread is ready.



About 5 minutes before the bread is actually cool enough to handle, I am already burning my fingers enjoying a steaming slide with a glass of milk.CCZBread6

Chocolate Chip Zucchini Bread, via my Aunt Earlene (aren’t family recipes always the best?)

2 cups flour
1 1/3 cup granulated sugar
1 cup chopped walnuts (could also use peanuts or pecans)
1 1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1 teaspoon nutmeg
1/4 teaspoon salt
3 eggs
2/3 cup oil
1 1/3 cup peeled, grated zucchini
1.  Preheat the oven to 350 F.
2.  Stir together all ingredients.
3.  Bake 90 minutes.

4 thoughts on “What I Made: Chocolate Chip Zucchini Bread with Walnuts

  1. Pingback: What I Made: Focaccia with Cherry Tomatoes, Feta, and Garlic | CSA in the City

  2. Pingback: What I’ve Planned – Week 15 | CSA in the Suburbs

  3. Pingback: What I Made – Week 15 | CSA in the Suburbs

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