Prep 10 mins
Cook 1 hr
My friend Amy recently sent me her recipe for her sweet zucchini bread. This is "...one of our all-time fave recipes for something dessert-like, even if it isn't specific to Thanksgiving." When her daughter brought home a baseball-bat sized zucchini this past summer, this is what they did with it. :) Makes 4 loaves.
- 6 eggs
- 946.36 ml sugar
- 473.18 ml oil
- 946.36-1182.95 ml zucchini, shredded
- 1419.54 ml flour
- 9.85 ml baking soda
- 4.92 ml baking powder
- 9.85 ml salt
- 14.79 ml cinnamon
- 14.79 ml vanilla
- 340.19 g package miniature chocolate chips
- Preheat oven to 325 degrees.
- Beat together eggs, sugar and oil.
- Add zucchini and remaining ingredients, mixing well.
- Bake in 4 well-greased loaf pans for about one hour.
- Freezes well, if there's any left after your family goes through the kitchen.
I just made this zucchini bread for the first time substitute 3 cups of splenda for the sugar and 2 cups of shredded apples for the oil and while it was baking smelled soooo good...As soon as the bread came out of the oven one loaf somehow dissappeared my kids couldnt wait for the loaf to cool before eating...great way to get children to eat their vegetables ..thank you for this great recepe
VERY YUMMY!! My whole family loved this recipe and demand that I make it again. I added pecans and did not have mini chips so I ran my regular ones through the food processor. Turned out AWESOME!!
When the recipe states use minature chocolate chips, it must be true as I used regular chocolate chips and was shocked to see they all sank to the bottom of the loaf. I found my 4 loaves were completely baked at 50 min. rather than the 1 hour and greasing the pans was not enough as they stuck. Next time I would use flour to coat pans as well.