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Zucchini Chip Loaves Recipe

Zucchini Chip Loaves Recipe

This bread has won many ribbons at our fall fair. The recipe yields two nicely spiced loaves—one for eating and one for sharing. I like to make it for family and friends. —Chantelle Ross, Forest Grove, British Columbia
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD:24 servings


  • 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


  • 1. 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.
  • 2. 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.
    Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature. Yield: 2 loaves (12 slices each).

Reviews for Zucchini Chip Loaves

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Reviewed Aug. 30, 2015

"Very good and easy to make. I halved the recipe to make one loaf, which my young family of five demolished within hours."

Reviewed Sep. 6, 2014

"Made this today. Sad to say, I was disappointed. It was ok, just not great. I followed the recipe. without changes."

Reviewed Aug. 20, 2014

"I have been making this recipe throughout the zucchini season this year and it is a winner. I omit the raisins and add 1 cup chopped walnuts. You can also sub the chocolate chips for blueberries or another fruit and it is wonderful. I usually add more like 3 cups of zucchini as I had large zucchini. For the person with trouble with the loaves sticking in the pan, try spraying them with Pam spray with flour or grease and flour them. They pop right out!"

Reviewed Aug. 14, 2014

"This bread is so good and moist. But,I had a terrible time removing breads from the pans! I did what it said,greasing pans and waiting 10 minutes to cool before removing. Wonder if it is my pans....they are heavy weight aluminum. I always seem to have this problem...not just with this bread. I have used parchment paper in the pans before,but not fond of doing that. Help!"

Reviewed Aug. 1, 2014

"This is remarkable. I had to use gluten free flours and it still came out moist and delicious. I didn't add the chocolate chips to this first loaf, but may try it with the 2nd. I did add the raisins. This bread will make Starbucks bakery go out of business. Excellent!!!!"

Reviewed Jul. 6, 2014

"This is a family favorite. I have been making this recipe for years. My daughter who does not like vegetables loves this for breafast"

Reviewed Jun. 29, 2012

"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 Dec. 13, 2010

"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 Aug. 23, 2010

"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 Aug. 29, 2009

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

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