Chocolate Chip Zucchini Bread

Name: Chocolate Chip Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 2 4x8-inch loaves
Ingredients: 3 eggs; 1 cup vegetable oil; 2 cups white sugar; 1 tablespoon vanilla extract; 3 cups grated zucchini; 3 cups all-purpose flour; 3 tablespoons unsweetened cocoa powder; 1 teaspoon salt; 1 teaspoon baking soda; ¼ teaspoon baking powder; ½ cup chopped walnuts; ½ cup chocolate chips

Rating: 4.61 stars

70 Ratings
69 Reviews
9 Photos

Received from a friend many years ago and love it!

By colagal

Gallery

Recipe Summary test

prep:

20 mins

cook:

1 hr

additional:

30 mins

total:

1 hr 50 mins

Servings:

Yield:

2 4x8-inch loaves

Nutrition Info

Directions

Step 1
Preheat oven to 325 degrees F (165 degrees C).

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

Nutrition Facts

Per Serving:

375 calories; protein 4.9g; carbohydrates 48.2g; fat 19.1g; cholesterol 34.9mg; sodium 248.5mg. Full Nutrition

Reviews (69)

Most helpful positive review

Sarah Jo

07/11/2012

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. Read More

Helpful

(63)

Most helpful critical review

clinden

07/28/2013

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. Read More

Helpful

(1)

70 Ratings

5 star values: 55
4 star values: 10
3 star values: 1
2 star values: 1
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sarah Jo

07/11/2012

Helpful

(63)

Andrew Crump

05/14/2012

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 Read More

Helpful

(21)

roberta

03/13/2012

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 Read More

Helpful

(16)

Paige Harshbarger

07/19/2012

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. Read More

Helpful

(7)

tcdoggie

06/29/2013

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. Read More

Helpful

(4)

norky

08/05/2012

Enjoyed it with a crumb topping Read More

Helpful

(3)

mauigirl

04/09/2013

I replaced 1/2 cup of the oil for 1/2 applesauce to cut down on the fat. Very moist and nice zucchini bread.....but I think it is more like a cake. Thanks for sharing. Read More

Helpful

(2)

Lisa Ferron

08/19/2012

This is SO chewy like a brownie. My daughter's college team loved this recipe! The recipe yields 2 loaves and is now a 'must bring' when I visit. Read More

Helpful

(2)

Sandra Francis Mermella

07/29/2015

Yummy & wonderfully moist. Just enough sweetness! I made the small loaves to give to friends and they loved it.Thanks for sharing I will make again. Read More

Helpful

(2)

clinden

07/28/2013

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. Read More

Helpful

(1)

More Reviews

Back to Chocolate Chip Zucchini Bread

All Reviews for Chocolate Chip Zucchini Bread

- of Reviews

Chocolate Chip Zucchini Bread

Servings Per Recipe: 16
Calories: 374.5

% Daily Value *

protein: 10 %

carbohydrates: 16 %

dietary fiber: 7 %

sugars:

fat: 29 %

saturated fat: 17 %

cholesterol: 12 %

vitamin a iu: 2 %

niacin equivalents: 20 %

vitamin b6: 6 %

vitamin c: 7 %

folate: 15 %

calcium: 2 %

iron: 10 %

magnesium: 10 %

potassium: 4 %

sodium: 10 %

thiamin: 22 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Chocolate Chip Zucchini Bread

1 of 69

All Reviews

Sarah Jo

07/11/2012

Helpful

(63)

Andrew Crump

05/14/2012

Helpful

(21)

roberta

03/13/2012

Helpful

(16)

Paige Harshbarger

07/19/2012

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.

Helpful

(7)

tcdoggie

06/29/2013

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.

Helpful

(4)

norky

08/05/2012

Enjoyed it with a crumb topping

Helpful

(3)

mauigirl

04/09/2013

I replaced 1/2 cup of the oil for 1/2 applesauce to cut down on the fat. Very moist and nice zucchini bread.....but I think it is more like a cake. Thanks for sharing.

Helpful

(2)

Lisa Ferron

08/19/2012

This is SO chewy like a brownie. My daughter's college team loved this recipe! The recipe yields 2 loaves and is now a 'must bring' when I visit.

Helpful

(2)

Sandra Francis Mermella

07/29/2015

Yummy & wonderfully moist. Just enough sweetness! I made the small loaves to give to friends and they loved it.Thanks for sharing I will make again.

Helpful

(2)

clinden

07/28/2013

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.

Helpful

(1)