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

Zucchini Chip Bread Recipe

Publisher Photo
In Logan, Utah, Edie DeSpain bakes mild orange-flavored loaves that are chock-full of chocolate chips, nuts and spices. "This bread is easy to stir up, yet it tastes like you spent hours in the kitchen," she assures.
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 32 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips

Nutritional Facts

1 serving (1 slice) equals 181 calories, 8 g fat (2 g saturated fat), 20 mg cholesterol, 123 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking soda, salt, nutmeg, cinnamon and baking powder. In another bowl, whisk the eggs, applesauce, oil, orange peel and vanilla. Stir into the dry ingredients just until moistened. Fold in the zucchini, nuts and chocolate chips. Transfer to two greased 8-in. x 4-in. loaf pans.
  2. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Originally published as Zucchini Chip Bread in Quick Cooking January/February 2000, p48

Nutritional Facts

1 serving (1 slice) equals 181 calories, 8 g fat (2 g saturated fat), 20 mg cholesterol, 123 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Zucchini Chip Bread

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2014

"Moist and flavorful. I used less sugar and baked in muffin pans. They turned out great. Friends and family loved them. Thanks for sharing."

MY REVIEW
Reviewed Aug. 4, 2013

"It was fantastic. My son said it's as awesome as a rock monster, and no, I have no idea how awesome they are for comparison."

MY REVIEW
Reviewed Nov. 6, 2012

"I used 2 c white flour and 1 cup whole wheat flour, and reduced the sugar to 1 cup. I squeezed the juice of the orange into the batter as well. I baked as muffins instead of loafs. The kids loved them!"

MY REVIEW
Reviewed Sep. 24, 2012

"I have made this several times! It is so easy and delicious!"

MY REVIEW
Reviewed Jul. 24, 2009

"What a great way to use the garden zucchini this season. This bread is adored by all. I omitted the nuts the second time I made it. Great with or without!"

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