Rating: 3.5 stars
43 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 8

This classic quick bread gets a modern update in the form of dark chocolate.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
25 mins
bake:
55 mins
cool:
10 mins
total:
90 mins
Servings:
28
Yield:
2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in the center of flour mixture.

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  • In a medium bowl combine eggs, zucchini, sugar, oil, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts (if desired) and 3/4 cup of the chocolate pieces. Pour batter into the prepared loaf pans, spreading evenly.

  • Bake about 55 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on rack.

  • In a small saucepan cook and stir the remaining 1/2 cup chocolate pieces over low heat until melted. Drizzle melted chocolate over loaves. Wrap and store overnight before slicing.

Nutrition Facts

223 calories; fat 11g; cholesterol 16mg; saturated fat 2g; carbohydrates 30g; insoluble fiber 1g; protein 2g; vitamin a 48.6IU; vitamin c 1.8mg; sodium 130mg; calcium 50.5mg; iron 1.4mg.
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