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

Source: Better Homes and Gardens


Ingredient Checklist


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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; total fat 11g; saturated fat 2g; cholesterol 16mg; sodium 130mg; carbohydrates 30g; fiber 1g; protein 2g; vitamin a 49IU; vitamin c 2mg; calcium 50mg; iron 1mg.

Reviews (1)

43 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 8
Rating: Unrated
I saw this recipe made into muffins on Pinterest. I left out the nuts and chocolate to save calories. These were delicious!