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Walnut Chocolate Chip Zucchini Bread
ULTRA soft and moist zucchini bread made with a bit of whole wheat flour for a wonderful nutty flavor, plenty of chocolate chips, walnuts and a hint of spice. This is such a delicious loaf and it never lasts long when I make it. You don't taste any zucchini - it just makes it so very moist!
Ingredients
- 1 ½ cups (215g) all-purpose flour
- ½ cup (70g) all-purpose whole wheat flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 large eggs, at room temperature
- ½ cup (110g) packed light brown sugar
- ⅔ cup (135g) granulated sugar
- ⅓ cup (80ml) oil (canola, olive oil or sunflower oil)
- ¼ cup (60ml) full fat sour cream or plain yogurt
- 1 teaspoon (5ml) pure vanilla extract
- 2 cups (290g) grated zucchini (from about two medium green zucchinis)
- ½ cup (50g) coarsely chopped walnuts, plus more for topping
- ⅔ cup (113g) dark chocolate chips, plus more for topping
Instructions
- Preheat your oven to 350°F and line an 8.5x4.5-inch loaf pan or 9x5-inch loaf pan with parchment paper, letting it hang about an inch above the sides. Butter any exposed sides.
- Grate 1 zucchini on the fine side of your box grater and the other on the coarse side. Measure it out so that you have 2 cups or to be exact, 290g. Set it aside.
- Combine both flours, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and whisk to blend evenly.
- Combine eggs, brown sugar, granulated sugar, oil and sour cream in another large bowl and whisk to blend well. Add grated zucchini and mix it in so it is evenly incorporated. Add the flour mixture and fold it in gently. Just before all of the dry ingredients are incorporated (i.e. when a few streaks of flour still remain), add the chopped walnuts and chocolate chips. Fold them through so they are evenly distributed.
- Scrape the batter into the prepared pan and spread it out evenly. Sprinkle extra chocolate chips on top. Bake for 50-55 minutes until deeply golden brown and a toothpick comes out clean (without any wet batter) despite any melted chocolate from the chocolate chips.
- Transfer pan to a wire rack and let cool for 20 minutes before lifting it out of the pan and letting it finish cooling on the rack. Store zucchini bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
