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This chocolate zucchini quick bread recipe is a classic favorite - perfect to serve with coffee or tea.
Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans; set aside.
Place butter and chocolate into 2-quart saucepan; cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed.
Combine all remaining bread ingredients in bowl. Stir zucchini mixture into flour mixture just until moistened.
Spoon batter evenly into prepared pans. Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Combine powdered sugar, 1 teaspoon butter, 1/8 teaspoon vanilla and enough milk for desired glazing consistency in bowl. Drizzle over cooled bread.
Dietary Fiber: 1g
I made this recipe to share at work - everyone loved it! It was very moist and the flavor was yummy! I also added mini chocolate chips and left off the white chocolate drizzle.
This recipe was great. Will make again. I doubled this recipe and I added 1/2 cup of extra zucchini. It turned out great.
Will definitely make again. Everyone loved it!
The choclate zucchini bread has an excellent taste and great texture!
This turned out very well. Definitely will make again.
Everything went just as it should for a first time try. It is a delicious chocolate zucchini bread even without the white chocolate drizzle. I will definately make it again!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1381
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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