Community Pick
Amy's Chocolate Chip Zucchini Bread
"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."
photo by danlynclark
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
4 loaves
- Serves:
- 4
ingredients
- 6 eggs
- 4 cups sugar
- 2 cups oil
- 4 -5 cups zucchini, shredded
- 6 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 1 (12 ounce) package miniature chocolate chips
directions
- 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.
Questions & Replies
-
Huge amount of sugar. Has anyone tried to use far less or a healthy substitute? Recipe sounds delicious but cannot tolerate that much sugar.
Reviews
-
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. -
Great!!! Easy to make. I used a little more cinnamon. The first time I made the bread I did not have the small chips (which is a must) the larger chips all sank to the bottom of the pan which my husband liked. The second time I used the smaller chips which I liked better since you have chocolate all over!!!! -
I've been using this recipe for over 3 years and I have co-workers who bring me their zucchini now knowing I will make this bread. It is a favorite and freezes really well for keeping well beyond zucchini season.
see 57 more reviews
Tweaks
-
This is my new go to zucchini bread - and I thought my other bread was pretty good! I only put in half the choc chips (used dark choc) and thought that was plenty. Kids and adults ate it up. Otherwise, followed directions exactly. Next time, I will substitute half of oil for applesauce and use a mixture of wheat and white flour to make a little healthier.
-
Delicious! I used applesauce instead of oil which probably made it a little more chewy, but still yummy. I made muffins instead of loaves so I could freeze and warm up individual servings easier. Even my picky kids liked this recipe...and they even knew about the veggies inside!
-
I used applesauce instead of oil and it was very moist and delicious. I used the aluminum pans you buy in the store and it makes 5 loaves and takes a bit longer in the oven. My 17 year old son was angry that I took 2 loaves to work. Yeah, it's that good!(Will be making more tonight) -
I was skeptical it could be THAT good, but in fact, it IS! My family devoured it (even after I substituted applesauce for half the oil). Of course, I did substitute chocolate chips for nuts in one loaf, too! ;-) But I've tried a lot of recipes and this is the moistest and most delicious. Next time I might cut down the cinnamon just a tad.
-
Very good! I added 1 cup chopped pecans, Substituted 1 cup applesauce for the oil, added 2 tbsp of oil, and substituted 1 cup brown sugar for one of the cups of sugar. I made also made muffins with this and they went quickly.
see 2 more tweaks
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
