I first came up with this chocolate chip walnut zucchini bread recipe when my papa, who we all call Farmer Jon, gave me multiple zucchinis from his garden. He grew up on a farm in Minnesota and has brought his love of farming and gardening to the suburbs of Denver. He is clearly very good at it because every summer he produces a large harvest of fruit and veggies which he shares with our whole family.
Anyone who has grown zucchinis knows how they just grow and grow and grow. During the summer we are always trying new recipes with the zucchinis that Farmer Jon gives to us. I must say that this is at the top of my list for the zucchini recipes this summer.
I love that zucchini bread sneaks another serving of veggies into your daily intake. This is the perfect recipe to make for picky kids who won’t eat their vegetables.
This chocolate chip walnut zucchini bread is great for breakfast, a snack, or even dessert. I personally love having this bread for dessert because it satisfies my sweet craving without being filled with quite as much sugar as a normal dessert would. Most people think of zucchini being used mostly in salad or savory dishes, but this is a fun way to incorporate it into your final dish of the night, dessert.
I will never opt out of having chocolate, but you can, of course, leave out the chocolate chips if you want a more traditional zucchini bread.
If you want to easily make your own oat flour for this recipe, check out the notes on my gluten free banana chocolate chip pecan muffin recipe.
Feeling adventurous? Try adding white chocolate chips to this recipe instead of regular chocolate chips. Let me know how it turns out!
Chocolate Chip Walnut Zucchini Bread
Print RecipeIngredients
- ¾ C oat free flour
- 1 C gluten free flour blend
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ C brown sugar
- ½ C white sugar
- 2 eggs
- ¼ C almond milk
- 1/3 C coconut oil, melted
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 1/2 C (packed) shredded zucchini, with excess water squeezed out
- ½ C walnut pieces (optional)
- ½ C chocolate chips (optional)
Instructions
In a large bowl mix together dry ingredients (first 9 ingredients).
Mix in eggs, almond milk, coconut oil, lemon juice, and zucchini.
Fold in walnut pieces and chocolate chips, if using.
Pour into greased bread pan and bake at 350 for 45 minutes.
Notes
You can also make these as muffins. Fill 18 muffin tins 2/3 full and bake at 350 for 20 minutes or until toothpick inserted comes out clean.
