Tried and True Chocolate Zucchini Bread Recipe-Keeper!

imagesThis delicious recipe was given me by a dear friend, who happened to find it on I prefer this recipe for chocolate zucchini bread over others that I have tried because it leaves a layer of chocolate at bottom (sinks during cooking process) rather than mixed throughout the bread. Because of this, you have the wonderful flavor of zucchini bread with the added delectable surprise of a chunk of chocolate. I’ve also left the chocolate out, if you can imagine, as my husband prefers the zucchini bread in its purest form.




Oven 350 degrees (modify according to your own ovens if necessary)

3 Eggs

2 C sugar

1 C vegetable oil

1 TBL vanilla

2 C loosely packed Zucchini ( modified by adding 3 cups)

2 C flour

1 TBL Cinnamon

2 Tsp baking soda

1 Tsp Salt

1/4 Tsp baking pwdr.

1 C chopped Walnuts (Modified by coarsely chopping)

6 Oz Pkg Chocolate Chips

In bowl, beat 3 eggs until they are frothy; beat in 2 cups of sugar, 1 cup vegetable oil and 1 Tablespoon of vanilla. (I prefer to mix by hand-your preference). Beat mixture until its thick and lemon colored, stir in 2 cups of loosely packed coarsely grated zucchini and 2 cups of flour sifted with 1 Tablespoon cinnamon, 2 Teaspoons of baking powder, 1 Teaspoon salt and 1/4 Teaspoon of baking powder.

Fold in 1 cup chopped walnuts and 1 cup of chocolate chips. Pour mixture into 2 oiled and floured loaf pans 8 X 4 1/2 X 3 inches and bake loaves for 1 hour or until cake tester (toothpick) comes out clean.

Let loaves cool in pans 10 minutes, invert pans onto rack and let cool completely before taking out of pans. If chocolate happens to stick to bottom of pan, use pancake turner, lift off pan and place back on zucchini loaf where it came off of (remembering this is the bottom of the loaf). Enjoy!

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