Preheat the oven to 350°F and lightly grease the bread pans.
Grate the zucchini, then combine the zucchini, sugar, oil and eggs in a large bowl.
Stir in the Bisquick and salt until well combined.
Fold in the chocolate chips and walnuts.
Divide the batter between the two 9.5X5 loaf pans, filling each about halfway.
Transfer the pans to the center rack in the oven, and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool for 30-60 minutes before cutting.
Notes
Zucchini Bread and all other quick bread recipes are done when the internal temperature reaches 190 to 210 degrees or the toothpick comes out clean with just a few crumbs attached. Use a digital meat thermometer to check!