Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Traditional zucchini bread using some healthy alternatives but still moist and delicious. If loaves get too dark when cooking, cover the loaf pans with aluminum foil.

Recipe Summary test

prep:
20 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
Servings:
16
Yield:
2 loaves zucchini bread
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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). Grease two 8x4-inch loaf pans.

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  • Whisk flour, flax, cinnamon, baking soda, baking powder, and salt together in a large bowl. Beat white sugar, vegetable oil, applesauce, brown sugar, eggs, and vanilla extract together in another bowl. Stir flour mixture into egg mixture until batter is well-mixed. Fold zucchini and chocolate chips into batter; pour batter into prepared loaf pans.

  • Bake in the preheated oven until a knife inserted into the center of a loaf comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing loaves from pans.

Nutrition Facts

289 calories; protein 4.8g; carbohydrates 43.8g; fat 11.2g; cholesterol 34.9mg; sodium 274.2mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
08/26/2017
So moist! I had to make a few changes unfortunately... I had planned on using flax seed but I grabbed the whole seed kind and didn't have a grinder on hand.. so I subbed in 1/2 cup extra of flour. So my version wasn't quite "better". But AMAZING taste/texture. I also drained the zucchini then threw in half of that liquid because I go to nervous it would be dry. Used a whole cup of chocolate chips because my husband refused to eat without Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/11/2016
I thought this bread was delicious! More importantly my picky daughter who doesn't like bread also thought so. The only thing I did different was use cinnamon applesauce instead of regular since that is what I had in the house already. Nice and moist and a lot less oil than other recipes I've used. I'll definitely be making it again. Read More
(1)
Rating: 5 stars
08/26/2017
So moist! I had to make a few changes unfortunately... I had planned on using flax seed but I grabbed the whole seed kind and didn't have a grinder on hand.. so I subbed in 1/2 cup extra of flour. So my version wasn't quite "better". But AMAZING taste/texture. I also drained the zucchini then threw in half of that liquid because I go to nervous it would be dry. Used a whole cup of chocolate chips because my husband refused to eat without Read More
(1)
Rating: 4 stars
11/03/2014
Better Chocolate Chip Zucchini Bread Haiku: "I used one less egg. (The flax seed helped fill that in.) A few minor adds." Made my zucchini bread "mama-milk-friendly" by adding a TB of brewer's yeast and subbing 1/2 c of the flour for 1/2 c rolled oats. Some zucchini bread recipes say to put the grated zuc right in the batter others say to drain the moisture. I went the draining route this time and my bread was a little on the dry side which was either due to that or dropping one egg. Glad that I started my oven timer at 45 min. and checked at 50 min. b/c my bread was very much done at that point. Texture aside the taste was incredible and I plan on making this again but maybe in muffin tins instead. Read More
(1)
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