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Dark Chocolate Chip Zucchini Bread

2 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

2 loaves (12 slices each)

Updated: Aug. 08, 2022
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 not just because it's pretty good for you! —Sally Newton, Smethport, Pennsylvania
Dark Chocolate Chip Zucchini Bread
Dark Chocolate Chip Zucchini Bread Recipe photo by Taste of Home
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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

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.

Nutrition 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.