This zucchini bread with walnuts is incredibly delicious, easy to make, and packed with nuts, chocolate chips, cranberries. It's the perfect way to use up zucchini that makes bread recipes super moist, and this zucchini bread recipe stays fresh for ages to enjoy a slice for breakfast or lunch throughout the week.
Preheat the oven to 350 and grease a 9x5x3" loaf pan.
In a large bowl, use an electric mixer to blend the oil and eggs and sugar together. Add the vanilla and beat to combine.
In a separate bowl, sift together the flour, salt, baking soda, baking powder and cinnamon and stir to combine.
Add the dry ingredients to the wet and use the electric mixer to blend together until combined.
Use a wooden spoon to stir in the zucchini, walnuts, cranberries and chocolate chips.
Pour the mixture into your prepared loaf pan and bake until a toothpick test comes back clean - about 50 - 60 minutes.
Allow to cool for about 15 minutes in the pan, then remove to a wire rack to cool completely.
Recipe Notes
Shred the zucchiniI have one tip for making this bread: shred the zucchini using the large holes on a box grater. This will help prevent the zucchini from adding too much moisture to the batter.Don't overmix the batterAnother important tip is to not overmix the batter. Once the wet ingredients are combined with the dry, mix in the zucchini and chocolate just until everything is incorporated - you don't want to develop too much gluten, which will make for a tough bread.Don't use a food processorCombining the ingredients in a food processor may be quicker, but it will also overwork the batter.