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My review
Chocolate Zucchini Bread I
Diane
"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!"
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Ingredients
1 h 30 m servings 278Original recipe yields 20 servings (2 9x5 inch loaf pans)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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. Watch Now
- 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. Watch Now
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Watch Now
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 8321042 Ratings
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Most helpful positive review
8/22/2007
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 acomplishe...
Most helpful critical review
8/4/2009
A tip: grease your loaf pans beyond what you think is necessary; I greased mine well and the bread still stuck to the bottom. Overall this recipe isn't bad. Using the correct size pans, and kn...
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8/22/2007
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 acomplishe...
8/19/2003
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 loave...
6/5/2006
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!
9/8/2006
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 he...
9/16/2005
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 ...
8/8/2002
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...
9/16/2002
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...
6/10/2007
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...
9/23/2002
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 del...