Chocolate Chip Zucchini Bread Recipe - Allrecipes.com
Chocolate Chip Zucchini Bread Recipe
  • READY IN ABOUT 2 hrs

Chocolate Chip Zucchini Bread

Recipe by  

"Received from a friend many years ago and love it!"

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Ingredients Edit and Save

Original recipe makes 2 4x8-inch loaves Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease and flour two 4x8-inch loaf pans.
  3. Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract, and zucchini until thoroughly combined.
  4. Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl.
  5. Stir the flour mixture into the zucchini mixture.
  6. Mix in chopped walnuts and chocolate chips.
  7. Pour the batter into the prepared loaf pans.
  8. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.
  9. Let cool in pans for 10 minutes before removing to finish cooling on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2012

I cut the flour back to 2 1/2 cups and added an additional 1/2 cup of cocoa powder to make up the difference. I also increased the baking powder to a full teaspoon and used pecans instead of walnuts. I made muffins out of this recipe, I was able to get 18 muffins. I did bake them at 350 for just about 22 minutes. This recipe turned out moist and delicious--I'm really glad I thought to increase the cocoa powder. My kids both thought it needs more chocolate chips. I think I could get away with cutting back the sugar by half next time and increasing the chocolate chips, maybe use mini-chocolate chips.

 
Most Helpful Critical Review
Jul 28, 2013

I baked this recipe just as printed. It was so dry, worst zucchini bread ever made. Will never make again. Very disappointed. Alot of wasted ingredients.

 

20 Ratings

Mar 13, 2012

this bread is more like a cake..it is very moist i think the amount of oil should be reduced to 1/2 cup it almost is a little greasy so much so it most definitly has a tendancy to stick to the pan bottom even using a quality no stick pan otherwise enjoy my family did

 
May 14, 2012

Enjoyed this very much, substituted 1/2 cup of Oil and 1/2 cup of Applesauce to cut down on the oil and greasy consistency as mentioned in the other review...Made one loaf for home and one for my girlfriend to take to work...everyone's loved it. One thing I've noticed is the Chocolate chips and nuts take on the flavor of the Zucchini more so than the actual bread does. It's almost like eating Coco Puffs...but it's pretty epic...I'll be making this again when fresh pumpkin is out of season :D

 
Jul 19, 2012

Wonderful recipe! My kids and hubby loved it. I substituted apple sauce for the one cup of vegetable oil and it was very moist and just the right sweetness.

 
Aug 05, 2012

Enjoyed it with a crumb topping

 
Feb 09, 2014

Loved it...I've tried numerous recipes but like this one best...

 
Jun 29, 2013

Great recipe. I made it VEGAN by replacing eggs with 3/4c applesauce and 11/2t baking powder. Also I made the batter into muffins.

 

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Nutrition

  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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