Edie's Zucchini Chocolate Chip Bread

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“From a TOH booklet I found at a yard sale and submitted by Edie D. from Utah. This makes 2 loaves so beware! It freezes well but if you really only want one loaf, please halve the recipe. A pretty easy recipe to stir up. Moist and full of flavors.”
1hr 10mins
2 loaves

Ingredients Nutrition


  1. Prepare two 8x4x2 inch loaf pans by spraying with non-stick spray or greasing with butter or shortening.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
  3. In another bowl, beat the eggs, applesauce, oil, orange peel and vanilla.
  4. Stir wet ingredients into the dry ingredients just until moistened (do not over mix or it will cause a very dense bread).
  5. Gently fold in the zucchini, nuts and chocolate chips.
  6. Transfer batter evenly into the two prepared bread loaf pans.
  7. Bake at 350F for 55-60 minutes or until a pick comes out clean from the center.
  8. Cool for 10-15 minutes before inverting bread onto wire rack to cool completely.
  9. Do not attempt to slice until bread is completely cool.

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