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Zucchini Chip Loaves Recipe

Zucchini Chip Loaves Recipe photo by Taste of Home

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“This bread has won many ribbons at our fall fair,” writes Chantelle Ross, a busy mother of four from Forest Grove, British Columbia. The recipe yields two nicely spiced loaves—one for eating and one for sharing. “I like to make it for family and friends,” she notes.

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Zucchini Chip Loaves Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 24 Servings

20 60 80

Ingredients

3 cups all-purpose flour
2 cups sugar
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
3 eggs
2 cups grated zucchini
1 cup canola oil
3 teaspoons vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup raisins, optional

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, beat the eggs, zucchini, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and raisins if desired.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Originally published as Zucchini Chip Loaves in Simple & Delicious July/August 2006, p45

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Reviews for Zucchini Chip Loaves

Zucchini Chip Loaves

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Reviewed on Jun. 29, 2012 by s_pants

Very moist and tastes wonderful! I left out the raisins; used 1/2 cup unsweetened applesauce and 1/2 cup oil; and substituted 1/2 whole wheat flour for the all-purpose.

Reviewed on Dec. 13, 2010 by beazle

I made this receipe minus the raisins and put in mini loaf pans for a cookie/candy exchange. It went over well. It was very moist and had a very good flavor with the added spices. I am definitely going to make it again, since I can't keep my husband away from the extra mini loaves.

Reviewed on Aug. 23, 2010 by andrearenee

This is delicious! It taste more like cake than bread. The chocolate chips and spices are perfect! This is the only recipe I use now. I omit the raisins though.

Reviewed on Aug. 29, 2009 by Jessica Slaymaker

Very tasty, well spiced bread. Have been trying lots of recipes to find the perfect one. This ones a keeper.