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Chocolate Zucchini Bread I
SUBMITTED BY:
Diane
PHOTO BY:
chestnut
"A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!"
RECIPE RATING:
Read Reviews
(323)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 2 9x5 inch loaf pans
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
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REVIEWS
Reviewed on Aug. 22, 2007 by missy
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missy
Aug. 22, 2007
This bread is really good. I made a few changes, because I know what I like in a quick bread. I like it to be really moist and I find that the recipes with sour cream in them are best acomplished in this way, so I added 1 cup sour cream. I was also concerned with it not being chocolatey enough, so I added a few tablespoons of cocoa to the dry ingredients. I also added extra chocolate chips. I also did what other reviewers suggest, and add the choc chips to the dry ingredients so they don't sink and it worked well. I added a little more zucchini also. And seriously, this is the absolute best bread I've put zucchini into ever! And I've been making different zucchini bread recipes all week. (I have a ton of zucchini in my garden). With the changes I made, I would consider it about perfect! I'll make it again and again. You would never know it had zucchini in it. It's perfectly moist and delicious. Like a rich chocolate cake. Just wonderful!
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144 users found this review helpful
This bread is really good. I made a few changes, because I know what I like in a quick bread....
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Reviewed on Oct. 8, 2003 by BEATLEFAN1964
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BEATLEFAN1964
Oct. 8, 2003
This bread is a wonderful, chocolatey treat. The texture is very moist. My only suggestions are: 1) thoroughly grease the pans, 2) use mini chocolate chips in the recipe, and 3) let the loaves cool at least 10 minutes before you try to remove them from the pan.
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100 users found this review helpful
This bread is a wonderful, chocolatey treat. The texture is very moist. My only suggestions...
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Reviewed on Jun. 5, 2006 by nani
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nani
Jun. 5, 2006
My family gobbled this up - I went through four loaves this weekend. Flour the choc chips first to keep them from sinking and grease your pans well or the bread will stick. This is SO GOOD!
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89 users found this review helpful
My family gobbled this up - I went through four loaves this weekend. Flour the choc chips...
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Reviewed on Aug. 12, 2003 by Stacey
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Stacey
Aug. 12, 2003
This recipe is total crowd pleaser! I made mini loaves to give as gifts (they freeze well). Bake mini loaves for about 20 minutes. I also made this into an 8" layer cake and frosted with butter cream frosting and it was a hit at a neighborhood get-together! The cake took about 40-45 minutes.
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51 users found this review helpful
This recipe is total crowd pleaser! I made mini loaves to give as gifts (they freeze well)....
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Reviewed on Sep. 16, 2005 by
BASSANGEL
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BASSANGEL
Sep. 16, 2005
This bread was delicious and very moist. It got better the second day, even moister! I only used 1 1/2 cups of sugar instead of two, I used half whole wheat flour and half white, and replaced half the oil with applesauce. I used mini chocolate chips and didn't have any problems with sinkage. I will definitly make again!
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34 users found this review helpful
This bread was delicious and very moist. It got better the second day, even moister! I only...
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Reviewed on Aug. 29, 2003 by PAM ELMORE
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PAM ELMORE
Aug. 29, 2003
Truly wonderful! I've baked this several times now -- though without the chips so far. I used a single bundt pan instead of two loaf pans and extended the baking time a bit. This even works with double the amount of zucchini (or a combination of zuke with grated carrots, pureed apple, or mashed banana...). Really great bread -- more like cake!
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33 users found this review helpful
Truly wonderful! I've baked this several times now -- though without the chips so far. I used...
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Reviewed on Sep. 8, 2006 by
ChickadeeD
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ChickadeeD
Sep. 8, 2006
Nice bread. My husband had no idea it was zucchini bread, when I told him he was like ‘NO WAY’ I don’t know if that’s good or bad, either way it’s very good bread. Reading the reviews is very helpful because I had no unsweetened chocolate at home and I searched the reviews if someone had used something other then that, and I finally found people who used cocoa. Turned out great, 3 tablespoon of cocoa and 1 tablespoon of butter per square.
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30 users found this review helpful
Nice bread. My husband had no idea it was zucchini bread, when I told him he was like ‘NO WAY’...
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Reviewed on Jul. 14, 2003 by RUFIEANN
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RUFIEANN
Jul. 14, 2003
I baked this bread using 3/4 cup oil and adding some extra chocolate chips. I folded in the zucchini last to see if that would help chips from sinking to the bottom. It did! The bread was delicious! As an added treat, I microwaved slices just long enough to soften chips and served with cool whip.
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22 users found this review helpful
I baked this bread using 3/4 cup oil and adding some extra chocolate chips. I folded in the...
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Reviewed on Jun. 10, 2007 by Calli
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Calli
Jun. 10, 2007
Fantastic. I actually used a large crookneck squash instead of zucchini. I also coated the chocolate chips (regular size) with flour and they did not sink, as others had indicated. I used whole wheat flour, but instead of 2 cups, used 1 3/4 cups as I find whole wheat flour tends to be heavier and take away from the moisture. With this recipe I will use the full 2 cups next time. I also used half white sugar and half turbinado (brown) sugar. Next time I will try using even more turbinado, and less white sugar. I also used egg replacer with success.
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20 users found this review helpful
Fantastic. I actually used a large crookneck squash instead of zucchini. I also coated the...
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Reviewed on Apr. 14, 2003 by MICHELEINNZ
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MICHELEINNZ
Apr. 14, 2003
Very moist and tasty. The chocolate flavour isn't overwhelming so you can still taste the zukes.
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15 users found this review helpful