Super Easy Walnut & Chocolate Chip Zucchini Bread 

This Super Easy Walnut & Chocolate Chip Zucchini Bread is the cozy bake you’ll want on repeat. Ten minutes of prep, one bowl, and a golden, tender loaf filled with melty chocolate chips, crunchy walnuts, and just the right touch of sweetness.

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You’ve got a zucchini sitting on the counter.

You want to bake something cozy—but not fussy.

And you definitely don’t want a recipe that dirties every dish you own.

This is that recipe.

This Walnut & Chocolate Chip Zucchini Bread takes 10 minutes to prep, uses simple pantry staples, and bakes up golden, moist, and full of flavor. With melty chocolate chips, warm vanilla, and a soft crunch from chopped walnuts, it’s the kind of comfort bake that actually gets eaten—not left to dry out on the counter.

Whether you’re making it for after-school snacks, breakfast with coffee, or just because your freezer stash needs a little sweetness, this loaf delivers.

What You’ll Need to Make Walnut & Chocolate Chip Zucchini 

• 1 ½ cups all-purpose flour
• ¼ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 large egg
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 ½ tsp vanilla extract
• 1 cup grated zucchini (lightly squeezed, not bone-dry)
• ¼ cup chopped walnuts
• ¼ cup chocolate chips

How to Make Easy Walnut & Chocolate Chip Zucchini Bread 

1. Prep the Pan + Preheat

Preheat the oven to 325°F. Grease and flour a standard loaf pan, or line it with parchment for easy cleanup.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda.

3. Mix Wet Ingredients

In a separate bowl, beat the egg, oil, sugar, and vanilla until smooth and slightly creamy.

4. Combine & Fold

Add the dry mixture to the wet and stir just until combined—don’t overmix.

Fold in the grated zucchini, walnuts, and chocolate chips.

5. Bake

Pour into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

6. Cool

Let it cool in the pan for 20 minutes, then transfer to a wire rack. Slice once completely cool. 

Tips & Tricks

• Use a box grater for the zucchini; no need to peel it first.
• Lightly squeeze, don’t wring; you still want some moisture in the zucchini.
• Mix until just combined—overmixing = dense loaf.
• Parchment paper helps if your loaf pan tends to stick.
• Check the bread for doneness early if you’re using glass or dark pans, they can tend to make your bread bake a little quicker.
• Let it cool before slicing, it’s tempting, but waiting gives it a better texture.
• Double the recipe and freeze one; this loaf freezes beautifully in slices.

Storage Tips

This bread stays soft and moist for days—if it lasts that long!

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps up to 7 days. Bring to room temperature or microwave before serving.
• Freezer: Wrap slices in plastic wrap, then store in a freezer-safe bag. Freezes beautifully for up to 3 months.

Reheat Tip: A quick 10–15 seconds in the microwave brings back that fresh-from-the-oven feel.

 Easy Ways to Make This Recipe Your Own

• Swap walnuts for pecans, or skip the nuts entirely
• Use mini chocolate chips so every bite gets some chocolatey goodness
• Make it mini: Use muffin tins or small loaf pans (bake 20–30 minutes)

Why Walnut & Chocolate Chip Zucchini Bread Belongs in Your Rotation

Because it’s one of those rare recipes that’s

• easy to make,
• easy to love, and
• easy to fit into your real life.

It doesn’t matter if it’s 10 a.m. or 9 p.m.—this recipe works when you need it to. No mess. No effort. No leftovers.

This isn’t a baking project. It’s just a smart way to use what you’ve got and end the day with something that actually feels finished.

Simple ingredients. One bowl. No fuss.

And a loaf that gets eaten—every time.

More Quick Bread Recipes You’ll Love

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This is the Best {and Easiest} Lemon Zucchini Bread Recipe Ever!

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Walnut & Chocolate Chip Zucchini Bread

Print Recipe

An easy zucchini bread recipe loaded with walnuts and chocolate chips. Minimal prep, rich flavor, and a moist crumb that makes every slice irresistible.

Prep Time:10 minutes mins

Cook Time:50 minutes mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup grated zucchini
• 1/4 cup chopped walnuts
• ¼ cup chocolate chips

Instructions

• Preheat the oven to 325 degrees. Grease and flour a bread pan.
• Sift together the flour, salt, baking powder, and baking soda in a large bowl.
• In another large bowl or the bowl of a stand mixer, beat the eggs, oil, sugar, and vanilla. Then add the flour mixture in and beat until a smooth dough has formed.
• Stir in the zucchini, walnuts, and chocolate chips until well combined.
• Pour the dough into the prepared pan and transfer to the preheated oven to bake for 50-60 minutes. It will be done when a toothpick inserted into the center of the bread comes out clean.
• Place the pan on a wire rack to cool for 20 minutes, then run a knife around the edges to loosen the bread from the pan, and cool on the wire rack completely before serving.

Servings: 8 slices