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Moist Chocolate Chip Zucchini Bread

Chocolate chip zucchini bread with walnuts sliced on a wooden board and brown paper on a grey background

A moist zucchini bread with chocolate chips and walnuts. Perfect breakfast or after-school snack.

Scale

Ingredients

Instructions

  1. Butter a 9 x 5 loaf pan and line it with parchment paper. To remove the bread easier, butter the bottom of the paper too. Set aside.
  2. Preheat oven to 350F.
  3. In a large bowl, mix together the eggs and sugar until creamy using an electric mixer.
  4. Add in vanilla extract, olive oil and kefir. Mix well.
  5. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Gradually pour this into the wet mixture and whisk just until combined. Don’t overmix.
  6. Squeeze the shredded zucchini with your hands and fold it in the batter along with the crumbled walnuts and chocolate chips.
  7. Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
  8. Remove from the oven and top with extra chocolate chips when it’s still hot, placing each of them one by one gently pressing them down.
  9. Let it cool in the pan for about 30 minutes and then remove.

Nutrition

Keywords: zucchini breadi chocolate chip zucchini bread, after-school snack