Chocolate Chip Zucchini Bread
The addition of chocolate chips turns a classic zucchini bread into a sweet treat for snacks or even dessert.
¾ cup sugar
3 tablespoons canola oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour (about 9 ounces)
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups finely shredded zucchini (about
1 medium)
½ cup semisweet chocolate chips

Cooking spray

Preheat oven to 350°.

2. Place first 3 ingredients in a large bowl, and beat with a mixer at low speed until well blended. Stir in 1 cup applesauce.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingre¬dients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture in bowl, beating just until moist. Stir in zucchini and chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 16 servings (serving size: 1 slice).
CAIORIES 161 (29% torn fat); FAT 5.1g (sat 1.6g, mono 1.4g. poly 1.7g); PROTON 19g CARB 27.3g; FIBEfi l,4g; CHOL27rag; IRON Umg; SODIUM 145mg; CALC 12mg

Shreds of Bottle gourd, Snake gourd and Fenugreek leaves will give you tastey bread too.

raisemybeds, I would love your recipe for plain zucchini bread. The only recipe I have makes a "dry" bread, and I want one that makes a heavy moist loaf. I'll try the choc chip recipe too. Sounds yummy.
Mrs H

Gumby loves chocolate...want some candy little boy? It's laced with zukes...ooohhh goody
;_)

cukes work too - just use the basic recipe but sub the same amount of shredded cukes for the zukes. ;)

Dave

raisemybeds...give us your bread recipe...

I love the chocolate chips, but my kids love them more. I also add in dates and walnuts.

My aunt joy used to do 1/2 carrots & 1/2 zukes in her bread, added a sweetness from the carrots.

Here are my favorites:

Zucchini Bread

This is one of the ways to take a perfectly healthy vegetable and make it edible. My favorite zucchini bread recipe comes from The Taste of Appalachia by Lyn Kellner. Makes 2 loaves.

Ingredients

3 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 ½ teaspoons cinnamon
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups grated raw zucchini (or summer squash)
1 cup chopped pecans

Mix first four ingredients in a bowl. In a large bowl, beat eggs well, then add sugar, oil, and vanilla and beat until fluffy. Stir in zucchini. Add dry ingredients and the pecans and stir until moistened. Put the batter in two well greased 9x5x3 inch loaf pans and bake for 1 hour at 350 degrees F. Let cool 10 minutes and remove from pan.

Zucchini Bread

This is a little more work than the quick version. In the heart of zucchini season, youÂll enjoy this bread fro a change. This recipe is adapted from a Taste of Home flyer. Makes 1 loaf.

1 tablespoon dry active yeast
½ cup warm water
â cup warm milk
â cup sugar
3 tablespoons butter, softened
2 tablespoons grated orange peel
½ teaspoon salt
1 ½ cups shredded zucchini
â cup raisins
¾ cup whole wheat flour
¾ cup all-purpose flour
2 teaspoons pumpkin pie spice (or a blend of ginger, cinnamon, nutmeg, allspice and mace)
1 â to 2 â cups bread flour

In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, and orange peel. Mix well. Add the zucchini, raisins whole wheat floor, all-purpose flour, salt and pumpkin pie spice. Add enough bread flour to form a soft dough.

Knead the dough on a floured surface (5-10 minutes) until smooth and elastic. Place in a greased bowl. Cover with a damp cloth and let rise in a warm place until doubled (about 1 ½ hours).

Punch down dough and shape into a loaf. Place into a greased 9x5x3 inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 40 to 45 minutes.

winchesterva and booberry - thanks for those recipes. Believe me, I will be trying them out, especially the chocolate chip one.

ruthieg - here is the recipe I have been using, which I got online years ago. Multiply it by 1.5 to make 2 loaves:

2 cups shredded squash
3 eggs
1-3/4 cups sugar
1 cup veg. oil
2 cups flour
1/4 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 tsp vanilla
1 cup chopped walnuts

Beat eggs, sugar, and oil together, then add dry ingredients, vanilla and walnuts, then add zucchini last. Pour into greased and floured pan. Bake 1 hour at 350 degrees.

This gives a nice crust - and use a cake tester to determine if loaf is done in center before removing it. Sometimes it needs a little longer than 1 hour.

Oh man, raisemybeds, that recipe is delish! It's definitely going into the antique metal recipe box :)

Now- to try the others.
Mrs H

Adapted fropm a Taste of Home recipe:
Lemon Poppy Zucchini Bread
4 c. flour
1 1/2 c. sugar
1 pkge (3.4 oz) instant lemon pudding mix
1 1/2 tsp bkg soda
1 tsp bkg pwdr
1 tsp salt
4 eggs
1 1/4 c. lemon yogurt
1 c. cooking oil
3 T. lemon juice
1 tsp. lemon extract
2 c. shredded zucchini (or yellow squash)
1 1/4 c. poppy seeds
2 tsp lemon zest

In lge bowl, combine flour, sugar, pudding mix, baking powder, baking soda & salt. In another bowl, whisk the eggs, oil, yogurt, lemon juice & extract. Stir into dry ingredients & stir just until moistened. Fold in the zucchini, poppy seeds & zest. Pour into 2 greased 9x5 loaf pans. Bake 350, 50-55 minutes. Cool in pans 10 minutes before removing. This is my current favorite !

I have a really big zucchini I picked a week ago and I desperately need to do something with it before it goes bad. So I think I'll shred it for zucchini bread and use one of your recipes! When I shred it, do I use the whole squash, or do I skin it first, or remove the seeds first?

I put the entire thing in my food processor, skin, seeds and all.

Wow - thanks for all the recipes, people! Now if it just weren't so hot - and baking heats up the kitchen - maybe I could do some of these in a dutch oven in a fire pit outside....

I once had a zuchinni bread that wasn't sweet. It had a buttery taste and had the consistency of a dense loaf of French Bread. Anyone have a recipe for that?