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Dark Chocolate Chip Zucchini Bread

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
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    2 loaves (12 slices each)

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

  • Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra.
  • 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.
  • 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.
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.
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.

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Reviews

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Average Rating:
  • Barbara
    Jul 19, 2020

    This can’t be right - 5 cups of dry ingredients and only 1/3 cup oil and 1/2 cup buttermilk for moisture (plus the eggs). Couldn’t even get the dry ingredients to mix with the wet - it made a paste rather than a batter. I didn’t want to waste all those ingredients, so took a gamble and added another cup of oil (based on a couple of other zucchini bread recipes I’ve use). It wasn’t horrible, but I’ve definitely had better.