Received from a friend many years ago and love it!

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 50 mins
Servings:
16
Yield:
2 4x8-inch loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Grease and flour two 4x8-inch loaf pans.

  • Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract, and zucchini until thoroughly combined.

  • Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl.

  • Stir the flour mixture into the zucchini mixture.

  • Mix in chopped walnuts and chocolate chips.

  • Pour the batter into the prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.

  • Let cool in pans for 10 minutes before removing to finish cooling on wire racks.

Nutrition Facts

375 calories; protein 4.9g; carbohydrates 48.2g; fat 19.1g; cholesterol 34.9mg; sodium 248.5mg. Full Nutrition
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Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(63)

Most helpful critical review

Rating: 1 stars
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
(1)
65 Ratings
  • 5 star values: 51
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
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
(63)
Rating: 4 stars
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
(21)
Rating: 4 stars
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
(16)
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Rating: 5 stars
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
(7)
Rating: 5 stars
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
(4)
Rating: 4 stars
08/05/2012
Enjoyed it with a crumb topping Read More
(3)
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Rating: 4 stars
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
(2)
Rating: 5 stars
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
(2)
Rating: 5 stars
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
(2)
Rating: 1 stars
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
(1)
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