Bisquick Zucchini Bread

Zucchini chocolate chip bread sliced on platter.

5 from 1 vote

This Bisquick zucchini bread is soft, moist, and lightly sweet with chocolate chips and chopped walnuts baked into every slice. It's an easy quick bread that's perfect for breakfast, snacking, or sharing with family and friends

Prep Time10

Cook Time35

Total Time45

Course: Bread

Cuisine: American

Keyword: Bisquick Zucchini Bread, Zucchini Chocolate Chip Nut loaf

Servings: loaves

Calories: 213kcal

Author: Lois

Equipment

Ingredients

3 cups grated zucchini
⅓ cup sugar
½ cup vegetable oil
4 eggs
3 ½ cups Bisquick baking mix
1 teaspoon salt
⅔ cup chocolate chips
½ cup chopped walnuts

Instructions

Preheat the oven to 350°F and lightly grease the bread pans.
In a large bowl, combine the grated zucchini, sugar, oil, and eggs.
Stir in the Bisquick baking mix and salt until well combined.
Fold in the chocolate chips and walnuts.
Divide the batter evenly between the two greased 9.5 x 5-inch loaf pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool for at least 30 minutes before slicing and serving.

Notes

Tips

Squeeze as much moisture as possible from the grated zucchini before adding it to the batter.
Stir the batter just until the ingredients are combined to keep the bread soft and tender.
Let the loaves cool for at least 30 minutes before slicing for the best texture.

Storage & Make Ahead

Store the cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Wrap individual slices or whole loaves tightly and freeze for up to 3 months.
Thaw overnight in the refrigerator or at room temperature before serving.

Nutrition