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Chocolate Chip Zucchini Bread

 Chocolate Chip Zucchini Bread
“Every summer my mother and I try to bake as many loaves of this bread as possible. It’s hard—my five children eat them as soon as they’re cool enough." —Beth Sine, Faulkner, Maryland
24 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1 cup canola oil
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1-1/2 cups semisweet chocolate chips
  • 1 can (8 ounces) unsweetened crushed pineapple, drained

Directions

  • In a large bowl, combine the flour, sugar, cinnamon, baking soda,
  • salt and baking powder. In a small bowl, whisk the eggs, oil and
  • vanilla. Stir into dry ingredients just until moistened. Fold in the
  • remaining ingredients.
  • Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° 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).
Nutritional Facts: 1 slice equals 270 calories,

2 of 2

Chocolate Chip Zucchini Bread (continued)

Nutritional Facts: 13 g fat (3 g saturated fat), 26 mg cholesterol, 171 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.