Zucchini Bread

Zucchini Bread

Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Eating vegetables just got a lot more fun thanks to this easy-to-bake Zucchini Bread. Made with fresh, locally-grown zucchini from Heinen’s Produce Department and finished with chocolate chips, summer produce season is looking sweet!

Zucchini Bread

Makes 2 Loaves


  • 4 eggs
  • 1 1/3 cup vegetable oil
  • 1 tsp. vanilla extract
  • 3 cups zucchini, grated
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • ½ tsp. nutmeg
  • 1 Tbsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 cups all-purpose flour
  • 1 cup walnuts, chopped
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together eggs, oil and vanilla until combined.
  3. Add in the grated zucchini, sugars, nutmeg, cinnamon, baking powder, baking soda, salt and flour and whisk until combined. If it is too hard to whisk, use a spoon or a rubber spatula.
  4. Fold in the walnuts and chocolate chips until completely incorporated.
  5. Grease 2 9×5 loaf pans and evenly add the batter.
  6. Bake in the oven at 350°F for 55-60 minutes or until firm in the center and browned.
  7. Set aside and cool in the pan completely at room temperature.

Zucchini Bread

Click Here to Print the Recipe for Zucchini Bread.

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