Recipe by ksparkleg1
"Chocolate chips and coconut make delightful additions to this loaf of zucchini bread."
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miniature semisweet chocolate chips
I make this into muffins as it always cooks a little more evenly for me. Also, I mix about 1/4 cup sugar and about a teaspoon of cinnamon in a small bowl and sprinkle on top before baking. :) It's so good!!
I had a hard time cooking it thru and thru. Next time will cook in 2 loaf pans.
This bread is pretty good and easy to make. I used 2 cups whole wheat flour and 1 cup all purpose flour and the texture of the bread wasn't too heavy. I would probably add some cinnamon to the mixture next time for added interest.
what a great zucchini bread, I have been making this loaf for some time,the famlily loves it and it freezes well
This is a wonderful bread! I used 1 1/2 cup of all purpose and 1 1/2 cup of whole wheat flour to make it more healthy. It also needs more moisture so to add 1/2 cup applesause and 1/2 cup of butter milk made it even better!
Substituted whole wheat flour, healthy and fabulous. Love how the coconut mixes with the zucchini and chocolate flavors.
Fantastic, yummy, simple...healthy and sweet! Great base recipe for more loaves! woohooo!
This lovely bread is not too sweet and ideal for enjoying with your coffee. The only change I made was to use one cup of regular size chocolate chips. Next time I would add vanilla extract because I thought it was missing a little something. Also, despite squeezing the moisture from the zucchini, the baking time for me was inadequate and I needed to add about 10-15 minutes more. With all zucchini breads, I always put parchment paper on the bottom, and grease and flour the bread pan for ease in removing it from the pan. Overall, a nice bread and an excellent use of zucchini from your garden.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Bread with Coconut and Chocolate Chips
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 252
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