Are there any gardeners out there? If you have a garden, and you planted zucchini, soon it will be coming out of your ears! This Chocolate Chip Walnut Zucchini Bread will be a perfect go-to bread this summer. My husband was talking to his dad on the phone when we were deciding what to plant in our garden. I heard his dad say, “you may not want more than one zucchini plant”, and then my husband responded with “Kristen eats A LOT of zucchini, so we better plant two.” It’s true, I have been eating it like crazy! It’s just so easy to throw in things, or to replace noodles with, like in this Zucchini Pesto Pasta or this Zucchini Lasagna. It’s also just such a great side dish to anything when sauteed. But let’s get back to this bread shall we? Most Zucchini Breads call for at least a cup of sugar. Don’t worry, there’s only 1/2 cup pure maple syrup here! I also love using greek yogurt because it makes the bread so moist. You could definitely make this bread without walnuts and chocolate chips and it would still be great! I am kind of obsessed with chocolate chips in bread… and really in anything.
You Might Also Like:
- 2 cups whole wheat pastry flour or regular whole wheat (I use the pastry flour)
- 1 ½ tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature (it needs to be room tempurature if using coconut oil, otherwise the oil might harden)
- 2 tsp vanilla extract
- ½ cup plain Greek yogurt
- ½ cup pure maple syrup
- 6 tbsp milk
- 3-4 tbsp dark chocolate chips plus a few to press on top.
- 3-4 tbsp chopped walnuts or any nuts you prefer plus a few to press on top
- 1 ½ cups shredded zucchini, patted dry
- Preheat oven to 350 degrees.
- In a medium bowl mix the flour, cinnamon, baking powder, baking soda and salt.
- In a large bowl combine the oil or butter, egg and vanilla.
- Add the greek yogurt, and mix until there are no clumps.
- Add in the maple syrup.
- Switch off adding the milk and flour mixture to the wet mixure, ending with the flour. I do it in thirds.
- Stir until just combined. (when you over stir it doesn't rise as well)
- Lay zucchini out on a double layer of paper towels, and then pat with another double layer of paper towels. (you want to get rid of the moisture, otherwise it will ruin your bread).
- Add in the zucchini, chocolate chips and walnuts
- Grease a 9 x 5 loaf pan, and spread the mixture evenly in pan.
- Press a few extra chocolate chips and chopped walnuts into the top.
- Bake uncovered for 50-60 minutes until a toothpick comes out clean. (mine was good at 50 minutes)
- Let stand in pan for ten minutes until moving it to a cooling wrack to cool completely.