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Moist Chocolate Chip Zucchini Bread with Walnuts No Eggs Easy Recipe

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A moist and tender chocolate chip zucchini bread made without eggs, featuring walnuts for crunch and a subtle sweetness from shredded zucchini. Perfect for a quick, comforting snack or breakfast treat.

Ingredients

Scale
  • 2 cups grated zucchini (about 220 grams), squeezed to remove excess moisture
  • 1 ¾ cups all-purpose flour (220 grams) or a mix with white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar (150 grams) or coconut sugar
  • ⅓ cup vegetable oil (80 ml), such as canola or light olive oil
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened applesauce (120 grams)
  • ½ cup semi-sweet or dark chocolate chips (90 grams)
  • ½ cup toasted chopped walnuts (50 grams)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5 inch loaf pan or line it with parchment paper.
  2. Shred about 2 cups (220 grams) of zucchini using a box grater or food processor. Place in a clean kitchen towel and gently squeeze out excess water.
  3. In a large mixing bowl, whisk together 1 ¾ cups (220 grams) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  4. In a separate bowl, stir ¾ cup (150 grams) granulated sugar with ⅓ cup (80 ml) vegetable oil, ½ cup (120 grams) unsweetened applesauce, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
  6. Fold in the shredded zucchini, ½ cup (90 grams) chocolate chips, and ½ cup (50 grams) toasted chopped walnuts until evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50–60 minutes, checking doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Let the bread sit in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy bread. Toast walnuts for extra flavor. Avoid overmixing to keep bread tender. For extra moistness, add a tablespoon of Greek yogurt or sour cream. Cool bread completely before slicing to prevent crumbling. Muffin tins or other pans can be used with adjusted baking times.

Nutrition

Keywords: zucchini bread, chocolate chip, no eggs, walnut, easy recipe, moist bread, quick bread, egg-free baking, snack, dessert

Find it online: https://magnetmeal.com/moist-chocolate-chip-zucchini-bread-with-walnuts-no-eggs-easy-recipe/