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Chocolate Chip Zucchini Bread Recipe

Chocolate Chip Zucchini Bread

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (133)

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Average Rating:

Total Reviews: 133

Showing 51-60 of 133

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  • on April 09, 2011

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    The best zucchini bread ever - the spices are spot on!

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  • on April 05, 2011

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    Amazing! I cut the sugar in half, but followed the rest of the recipe exactly. I made 3 smaller loaves instead of 2 large ones. They freeze beautifully! My boyfriend hates zucchini, but loved this bread!

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  • on March 15, 2011

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    I've always made my great-grandmother's recipe and loved it, but adding the chocolate chips is genius! The orange zest really adds a great flavor, too. You've done it again Paula, this recipe is a keeper.

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  • on February 09, 2011

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    THE BEST!!! The orange zest really makes it extra tasty and gives it a different flavor than most zucchini bread recipes. I cut the sugar in half and subsituted half the oil with applesauce as recommended by other reviewers and it was perfect - I've already made this recipe in twice in less than a week my boys absolutely love it!!!

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  • on December 21, 2010

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    I have made zucchini bread/cake before, and I thought the zucchini was really watery when I added it to the mix. Should I drain all of the water out or is it supposed to be that way? thank you!

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  • on December 02, 2010

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    Love it!!!

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  • on October 24, 2010

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    Great bread- Everyone loves it each and every time I make it!!!!!!!

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  • on October 03, 2010

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    I have made this twice now and absolutely love it. I used the whole bag of chocolate chips and and 1 1/2 cups of walnuts instead of pecans. Of course the chocolate made it more "indulgent", but boy is this good!!! I'm not an "orange" fan, so I skipped the orange zest. Definitely a keeper and a crowd pleaser!!!

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  • on September 15, 2010

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    Have tried many recipes for zucchini bread over the years & this is the best. Doing without orange zest is OK if you don't have it on hand. Definitely substitute at least 1/4 c of the oil with applesauce. Walnuts OK to subsitute. Don't freeze the zucchini to make bread later...bake them now. The bread freezes wonderfully & even a year later is moist and yummy. Just make sure it is cooled before wrapping in plastic wrap & then freezer ziplocs. Try dredging choco chips in flour before adding to batter. I've heard that keeps them from sinking. Grate the young tender zucchini with the peel on for delightful little green specs.

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  • on September 14, 2010

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    This is really delicious!! I followed the recipe almost exactly, but used 1.5 cups whole wheat flour and 1.5 cups white flour. SO darn good! Not the traditional zucchini bread, but all the flavors go together beautifully. This will be my new go-to recipe for all the enormous zucchini we get this time of year!

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