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Dark Chocolate Chip Zucchini Bread Recipe
Dark Chocolate Chip Zucchini Bread Recipe photo by Taste of Home
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Dark Chocolate Chip Zucchini Bread Recipe

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A colleague brought this in one day for someone’s birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and she doesn’t even know that it’s also pretty good for you. —Sally Newton, Smethport, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 24 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 cups sugar
  • 3 tablespoons baking cocoa
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup buttermilk
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 2/3 cup dark chocolate chips
  • 1/2 cup chopped walnuts, toasted

Nutritional Facts

1 slice: 209 calories, 7g fat (2g saturated fat), 16mg cholesterol, 183mg sodium, 34g carbohydrate (21g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Directions

  1. Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra.
  2. In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, egg whites, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, chocolate chips and walnuts.
  3. Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (12 slices each).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Dark Chocolate Chip Zucchini Bread in Healthy Cooking Annual Recipes Annual 2016, p206


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