Cinnamon Zucchini Bread with White Chocolate Chips and Macadamia Nuts

If you ask me, zucchini bread is one of those treats that makes any day better.

This updated take on the classic quick bread brings together sweet white chocolate chips and buttery macadamia nuts with fresh garden zucchini. The combination creates a moist, perfectly sweet loaf that’s hard to resist.

It’s the kind of recipe that uses up those extra zucchini from your summer garden (or your neighbor’s generous harvest), turning them into something everyone will love. The nuts add a nice crunch, while the white chocolate brings just the right amount of sweetness.

It’s a tried-and-true recipe that works for breakfast, afternoon snacks, or even dessert – making it perfect for any time of day.

What Kind of Zucchini Should I Use?

For zucchini bread, smaller to medium-sized zucchini (about 6-8 inches long) are your best bet since they have tender skin and fewer seeds than larger ones. The bigger zucchini get, the more watery and seedy they become, which can make your bread too moist. If you’re using garden-grown zucchini, pick them when they’re still young – they’ll have better flavor and texture. Don’t bother peeling the zucchini before grating it; the skin is soft and adds nice flecks of green to your bread. Just remember to squeeze out the excess moisture after grating – this is key to preventing a soggy loaf.

Options for Substitutions

This zucchini bread recipe is pretty forgiving and allows for several ingredient swaps:

• Zucchini and Carrots: You can use just zucchini (2.5 cups) if you don’t have carrots, or swap in yellow summer squash for the zucchini. Just remember to squeeze out excess moisture from whatever veggie you use.
• Plain flour: While all-purpose flour works best, you can use whole wheat flour for up to half the amount. Keep in mind this will make the bread slightly denser and nuttier.
• Vegetable oil: Any neutral oil works here – try canola, sunflower, or even melted coconut oil. Melted butter is another good option if you want a richer taste.
• White chocolate chips: Feel free to use milk or dark chocolate chips, or even butterscotch chips. Dried cranberries or raisins work well too if you want to cut back on chocolate.
• Macadamia nuts: These can be pricey, so swap them with walnuts, pecans, or chopped almonds. For nut-free options, try sunflower seeds or pepitas.
• Lemon zest and juice: Orange zest and juice make a nice alternative, or you can skip the citrus altogether and add an extra 1/2 teaspoon of vanilla extract instead.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is not removing excess moisture from your grated zucchini – take the time to squeeze it thoroughly in a clean kitchen towel, or you’ll end up with a dense, soggy loaf. Another common error is overmixing the batter once the flour is added; mix just until the ingredients are combined to ensure your bread stays tender and doesn’t become tough. When it comes to the mix-ins, avoid dumping all the white chocolate chips and macadamia nuts directly into the batter – instead, reserve about 1/4 cup of each to sprinkle on top before baking, which creates an appealing crunchy crust. For the best texture, make sure to check your bread about 5-7 minutes before the recommended baking time, as ovens vary significantly – a toothpick inserted in the center should come out with a few moist crumbs, but not wet batter.

What to Serve With Zucchini Bread?

This sweet and nutty zucchini bread is perfect for breakfast or as an afternoon snack with a hot beverage. A cup of coffee or tea makes the perfect companion, especially when the bread is slightly warmed to make the white chocolate chips just a bit melty. For breakfast, try serving it with some fresh fruit on the side – berries or sliced peaches work really well with the lemony notes in the bread. If you’re feeling extra indulgent, spread a little cream cheese or butter on a warm slice – it’s seriously good! You can also pair it with a glass of cold milk for a satisfying after-school snack that kids and adults both love.

Storage Instructions

Keep Fresh: This zucchini bread stays moist and yummy when kept in an airtight container at room temperature for up to 3 days. If you live somewhere humid, pop it in the fridge instead – it’ll stay good for up to a week. Just wrap it well in plastic wrap or foil to keep it from drying out.

Freeze: Good news – this bread freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or put it in a freezer bag. It’ll keep its flavor for up to 3 months in the freezer. You can even slice it before freezing for easy portion control.

Thaw: When you’re ready to enjoy your frozen zucchini bread, just move it to the fridge overnight to thaw. If you’re in a hurry, let it sit at room temperature for a few hours. Want it warm? Pop a slice in the microwave for 10-15 seconds or give it a quick toast – the white chocolate chips get all melty and nice!

Preparation Time	20-30 minutes
Cooking Time	75-85 minutes
Total Time	95-115 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 120-140 g
• Carbohydrates: 300-320 g

Ingredients

• 1 small zucchini (approximately 1 cup, grated and squeezed)
• 2 small carrots (around 1 1/2 cups, grated)
• 1 3/4 cups plain flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1 cup white sugar
• 1/2 cup vegetable oil
• Zest from 1 small lemon
• Juice of 1 small lemon
• 1 cup white chocolate chips
• 1 cup macadamia nuts, whole or chopped

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C) and ensure that the oven rack is in the middle position.

Grease an 8×4 loaf pan and line it with parchment paper for easy removal of the loaf later.

Set the prepared pan aside for now.

Step 2: Grate and Prepare Zucchini and Carrot

Use a box grater to grate the zucchini and carrot.

After grating the zucchini, squeeze out the excess liquid first with your hands.

Then, place the zucchini in a clean tea towel and squeeze out any remaining liquid.

The aim is to have a dense ball of zucchini that is damp but not overly wet.

Set the prepared zucchini and carrot aside.

Step 3: Mix the Dry Ingredients

In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.

This ensures an even distribution of the baking agents and spices.

Set this mixture aside.

Step 4: Beat the Eggs and Sugar

Using a stand mixer or hand mixer on high speed, beat the eggs until they become fluffy, which should take about 30 seconds to 1 minute.

Gradually add in the sugar and continue beating on high for another minute until the mixture is well combined.

Step 5: Combine with Wet Ingredients

With the mixer running on medium-high speed, slowly add the oil to the egg mixture.

Continue beating until the mixture achieves a thick consistency similar to mayonnaise.

Then, beat in the lemon zest and juice until well incorporated.

Step 6: Incorporate Dry Ingredients

Reduce the mixer speed to low and carefully add in the dry ingredient mixture.

Mix just until the wet and dry ingredients are fully combined, being cautious not to overmix.

Step 7: Fold in Zucchini, Carrot, and Add-ins

Using a spatula, gently fold in the shredded zucchini, carrot, white chocolate chips, and macadamia nuts.

The batter will be thick, which is ideal for this recipe.

Step 8: Transfer to Pan and Bake

Carefully transfer the thick batter into your prepared loaf pan.

For added texture and flavor, sprinkle a few more chocolate chips and nuts on top.

Place the loaf pan in the preheated oven and bake for 85 minutes or until a toothpick inserted into the center comes out clean.

If your oven runs hot, check after 75 minutes.

If the top browns too quickly, cover it gently with aluminum foil.

Step 9: Cool and Serve

Once baking is complete, remove the loaf pan from the oven and place it on a cooling rack.

Allow the loaf to cool in the pan for about 20 minutes before serving.

If you plan to freeze the loaf, let it cool fully before placing it in a sealed freezer bag without slicing.

The loaf can be stored in the freezer for up to 3 months.