Breads

Chocolate Chip-Zucchini Loaf

photo by:kraft

Our zucchini loaf was moist, tender and delicious all on its own. With chocolate chunks, it's moist, tender, delicious—and chocolatey.

time

prep:

15 min

total:

1 hr 5 min

servings

total:

16 servings

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What You Need

egg

1/2

cup MIRACLE WHIP Dressing

1-1/2

cups shredded zucchini (about 1 zucchini)

1-1/2

cups flour

cup sugar

oz. BAKER'S Semi-Sweet Chocolate, finely chopped

1-1/2

tsp. ground cinnamon

tsp. baking soda

tsp. salt

Make It

HEAT oven to 350ºF.

WHISK egg and dressing in large bowl until well blended; stir in zucchini. Mix remaining ingredients in separate bowl. Add to zucchini mixture; stir just until moistened.

POUR into 8x4-inch loaf pan sprayed with cooking spray.

BAKE 50 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.

Kraft Kitchens Tips

Make It Easy

For best results, wrap cooled bread and store overnight before slicing to serve.

Substitute

Prepare using 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks.

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a cook

posted:9/24/2012

My daughter and I just made this for an afternoon snack. It was delicious! We omitted the chocolate chips and reduced the sugar to only 1/2 cup - still sweet and moist.

patrycja773

posted:8/28/2012

so, so.

svermaut

posted:8/14/2012

I've not yet made this recipe, however, I'm very tempted to start baking... A winner!

taradanylle

posted:8/14/2012

I made this recipe, but with some substitutions. I used whole grain flour and 3/4 cup of sour cream instead of mayo. The texture is a little odd, but I think that's due to the zucchini and the flour I used. It tastes good and smells great!

Gina17685

posted:9/18/2011

The suggestion to 'wrap' overnight was not a good one...if you use plastic wrap. It makes the loaf soggy. Mine was very good straight out of the oven while the chocolate chips were still warm. I used dark chocolate chips and I think I could have got away with using just 1/4 cup.