A super moist zucchini bread loaded with chocolate chips in every bite. I used a whole wheat blend and lots of apple sauce and the results were moist and delicious.
It took a few tries to get this one perfect, but it was so worth it in the end. Everyone loved this from my one year old to my husband who couldn't get enough of it. Give this a try, I'm sure you'll agree, a perfect way to get your kids to eat zucchini!
Low-Fat Chocolate Chip Zucchini Bread
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 1 slice • Old Points: 3 pts • Points+: 4 pts
Calories: 147.5 • Fat: 4.1 g • Protein: 2.2 g • Carb: 29.9 g • Fiber: 1.7 g Sugar: 17 g Sodium: 186.5 mg
As Muffins:
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 5 pts
Calories: 175.6 • Fat: 5.7 g • Protein: 3.4 g • Carb: 31.9 g • Fiber: 3.2 g • Sugar: 15.5 g
Sodium: 248.4 mg
Ingredients:
- 1 cup all purpose flour (I used unbleached)
- 1 cup white whole wheat flour (regular whole wheat flour would work)
- 1/2 cup brown sugar (not packed)
- 1-1/8 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1 large egg, beaten
- 2 tbsp melted butter
- 1 cup apple sauce
- 1-1/2 cups shredded zucchini (not packed)
Directions:
Preheat oven to 325°.
Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
Add chocolate chips and gently mix to combine.
In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.
Pour batter into a large 9x5 inch loaf pan.
Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
We have so many zucchinis right now and I have been looking for a good way to use them up before they spoil. This looks like the ticket! I think I'll make an extra batch into muffins for my daughter to have for snack at summer school. Thanks!
ReplyDeleteI actually have one in the oven right now! But I it's not low fat. I'm gonna try yours next! Thanks!
ReplyDeleteThis looks fantastic! Thanks for sharing. :)
ReplyDeleteGirl, I just love you! I can't wait to try this!!
ReplyDeleteThese look delicious. I can't say I would trust myself with a pan of these, so maybe cupcakes would be safer for me.
ReplyDeleteLooks amazing. Did you use sweetened or unsweetened applesauce in this recipe?
ReplyDeleteThis zuccini bread looks delicious and moist!
ReplyDeleteYUM!!! Looks like another amazing recipe - LOVE this blog - so glad I found it!
ReplyDeletePerfect timing! I just shredded about 40 cups worth of zucchini and summer squash to put in the freezer. We're picking about 10 more each day!
ReplyDeleteI sooo could have used this recipe last year! I had so many zucchini's I didn't know what to do with them.
ReplyDeleteBut this looks delicious and I will try this one out! Thanks :)
Olivia
http://jojfamily.blogspot.com/
Thank you! Thank you! I was just searching for a low fat recipe for zucchini bread. I was going to use the one from Eat Better America (which still looks good), but this is more fitting for us. :) Thanks!
ReplyDeleteThis looks great! Is it possible to use whole wheat pastry flour then whole wheat flour?
ReplyDeleteTHis looks similar to the chocolate recipe I tried from your website. It turned out delicious. I just picked two zucchinis and came to see what I could find here! I will try this tonight.
ReplyDeleteJust pulled the bread out of the oven and had to taste before it cooled off! I think I'll add walnuts next time. This is very good, thanks!
ReplyDeleteyayy! i was thinking about this making a zucc bread but needed a recipe. looks like i have all the ingred. and am ready to try it out tomo a.m. -- thanks for creating and sharing
ReplyDeleteLooks great!I can't wait to give it a try!
ReplyDeleteUnsweetened applesauce, thanks for noticing that.
ReplyDeleteI'm not sure how these would turn out with all whole wheat. My guess is good but I haven't tried it.
These word make great muffins too.
Chocolate and zucchini?? Wow this is interesting! Thanks for sharing!
ReplyDeleteI've never made zucchini bread, but this looks to be the one I should try!
ReplyDeleteThis sounds great. I will add some cinnamon when I make it, as my favorite recipe uses it. Thank you!
ReplyDeleteHi Gina,
ReplyDeleteCould you tell me how I could make apple sauce on my own? I have a lot of apples and would prefer to use those than go out and buy applesauce. Could I just peel, slice, and cook them in water?
Thanks!
Gina...would pureed banana or any other fruit be ok to substitute for the apple sauce? I always wondered if there was a particular reason for choosing apple sauce as a sub for fat in a lot of recipes.
ReplyDeleteLydia
I love your website but everytime I try to print off a recipe I get everything, all the pictures, all the comments, etc, when I just want the recipe. Is this an operator error or how do I go about just getting the recipe. By the way, I'm getting ready to get the ingredients to try this bread. Looks yummy and I think the grandkids will eat it.
ReplyDeleteShira, I make my own applesauce quite a bit...in the crockpot! Peel, dice, and throw in the crockpot. Add a little water or apple juice. Cook until soft and mash with a potato masher or I suppose you could put it in the blender. We like ours a little chunky so the masher works great. I have also added cinnamon or pumpkin pie spice.
ReplyDeleteSo unusual that I have all the ingredients already in the house when one of your recipes posts. But I did and I just baked this up. It is really delish. Moist and just sweet enough.So glad to get those chocolate chips used up before I ate them all straight from the bag.
ReplyDeleteI might be alone here--- but can I leave OUT the chocolate chips? Would it still be ok/
ReplyDeleteI love Zucchini Bread on it's own!
Do you have to drain the zucchini after shredding it?
ReplyDeleteYes, to make apples sauce just cook it and puree. The crock pot is a great idea too.
ReplyDeleteThe reason I used applesauce as opposed to banana is because I wanted moisture without effecting the taste. You don't taste the apples, if I used banana it would change the flavor of the bread.
Jenn, you can leave out the chocolate chips, but you may need to add more sugar if you do.
I didn't drain the zucchini, I wanted to keep all the moisture.
Julie, I am so glad you liked it!!
To the person with printing issues, use the green print friendly button to print the recipes.
Did you use regular sugar and brown sugar? Do you think it would work with Splenda?
ReplyDeletein the oven, thanks for posting Gina
ReplyDeleteThis looks so healthy and tasty. Great recipe, and thanks for perfecting it for us!
ReplyDeleteI used brow sugar, Splenda brown sugar blend should work.
ReplyDeleteExcellent! This is my first year growing zucchini in the garden and there are so many babies that I knew I'd need a recipe like this. Perfect timing!
ReplyDeleteDo you have any recipes using almond flour?
ReplyDeleteIf I half this recipe and make muffins will it turn out as well or should I make some modifications? looks yummy!!!
ReplyDeleteI made this today, and it was TO moist, the bottom refused to bake, and I had it in the oven OVER an hour :(
ReplyDeleteI think next time I will omitt the applesauce and add a banana or two to punch up the flavor a bit.
LOVED all the choclate in it.... :)
i am so excited to see this recipe because i have ALL of the ingredients in my house right now! isn't it great when that happens?
ReplyDeleteI had all of the ingredients and was excited to make this tonight. Another home run Gina! Thanks for all of the great recipes!
ReplyDeleteIs the zucchini raw when you grate it?
ReplyDeleteLindsey, this would work for muffins, you may just need to cook it less time.
ReplyDeleteLaura, that's weird! The zucchini should be loosely 1 cup, not packed down. I wonder if that had something to do with it being too moist?
Heather, glad you liked it!
Yes, the zucchini is raw.
That looks great! I wonder if I can make the eggless? may be replace the eggs with flax seed meal?
ReplyDeleteHmmmmm, Ya know, I think I may have packed it down, OHHHHHH DARN, I had WAY to much in there.....OK that is a BAKING REDO TODAY!!!!!!!!!! LOL
ReplyDeleteI want to try this today but I don't have any zucchini, but wondered if I could used carrots?? Sort of like a carrot cake bread?? What do you think?
ReplyDeleteChinmayie- I haven't tried it but it should work ok.
ReplyDeleteLauraD, or if you pack the zucchini, use less applesauce.
There is so much moisture with the applesauce that it would probably work without the zucchini if you don't have any.
we made a bread very similar to this recipe, except we use olive oil in place of the butter. now I can't wait for our zucchini to be ready!
ReplyDeleteYou, my dear, are a genius. I have yet to make something from your site that isn't absolutely delicious. Onto the zucchini pancakes to use up the extra zucchini! LOVE IT!
ReplyDeleteDid you know you can substitute cucumber for the zucchini? I have done this many times in zucchini bread recipes and I have had a ton of compliments on the cucumber bread. It may sound weird using cucumbers but like zucchini they are very bland tasting so they take on the flavors of the other ingredients. The only difference is that you don't include the peel so there is no green in your bread. Just peel the cucumbers and shred!
ReplyDeleteI made this bread last night and it was AMAZING! My boyfriend hates Zucchini, so was very hesitant to try it but he even loved it.
ReplyDeleteThanks Gina!!
ReplyDeleteMy husband pretty much devoured this too so I knew it was a winner since he isn't much of a vegetable fan.
I made this last night using 3 small tins. Like everyone else, I had lots of zucchinis from the garden. It came out wonderful. My friend convinced me to throw in more chocolate chips - and it was too many. Also, I think I will cook it on a higher temperature. It could just be my super ancient stove, but I will try 350 next time.
ReplyDeleteTo the people who post comments - I get a lot out of reading those as well. Thank you!
Gina - your recipes are fantastic! I've tried quite a few of them!
This was AWESOME!!! The whole family loved it. It was the first thing I have made from your site. Thanks sooo much.
ReplyDeleteWould it be okay to use all white flour rather than wheat flour if I don't have any on hand? Or would this mess up the recipe? I absolutely have LOVED trying out your recipes.... everyone has been DELICIOUS!
ReplyDeleteComments are very helpful!! I appreciate each and every one of them!!
ReplyDeleteWhite flour would be fine.
do you have any recipies using almond flour or know if i can substitute the wheat flour for almond flour?
ReplyDeleteI made this tonight and everyone loved it! My husband is very picky and doesn't like zucchini but ate this right up (he even knew what was in it too)! Thank you for yet another great recipe!!
ReplyDeleteVery interesting recpie, I'd love to make such bread :)
ReplyDeleteWould you recommend freezing a loaf? If so, how do you suggest freezing it?
ReplyDeleteThis was the best bread of any kind I've ever made! My kids absolutely loved it! And I was able to use up some of the abundance of zucchini growing in my garden. Loaf #2 is in the oven right now!
ReplyDeleteGina,
ReplyDeleteI made this last night. It came out AWESOME!!!!This will be the only zucchini bread I make from now on. I did have to bake for closer to an hour. This came out so moist! Thanks for all your recipes1
Diane
I knew you would all love it, you don't even know there are vegetables in there!
ReplyDeleteHello, could I use something else in place of the butter, my son is lactose intolerant. Thank you.
ReplyDeleteThis recipe is awesome! My 17 year old daughter said they are amazing. Now that's a great complement coming from a teenager who lives on pizza and mac and cheese! Thank you a million times Gina!
ReplyDeleteI didnt have whole wheat flour so I just used white flour and my daughter wanted to use PB Chips with the chocolate chips :) it's in the oven now! Can't wait to try it!!
ReplyDeleteI made these as muffins! SO GOOD! I bought too much zucchini so as soon as this batch is gone..I think I'll make another :) I also used mini chocolate chips because it was what I had..worked well :)
ReplyDeleteLOVE THIS!!! Just came out of the oven an hour ago, made it exactly per your recipe. Super moist but not too moist! Baked it 45 minutes but I'm at a high altitude. The chocolate chips were the PERFECT amount. I bet brown sugar splenda would be great too. I'm going to make it again to use up the rest of the zucchini and then freeze the loaf. Thank you!
ReplyDeleteDelicious recipe, like to try this in the following days, so healthy but so great!
ReplyDeleteIt's in the oven, can't wait to try it!! This is my third recipe from your site, love everything!! Bought everything for the brocolli pasta too, that's for dinner tomorrow night!! Thank you for helping me be successful with WW! :)
ReplyDeleteI made this the other day and it is so delicious! It's hard to eat only 1/16th at a time!
ReplyDeleteBaked this tonight, and it was the first time that I've baked anything from scratch, much less zucchini bread. (I think my husband was a little nervous!) It came out GREAT. Absolutely amazing. The chocolate chips were just enough sweetness. Baked it for 55 minutes, and mine still came out a little underdone, but I think that extra moistness just added to the feeling that it was a treat. I can't wait to make it again, and try my own variations! THANK YOU!
ReplyDeleteHi Gina, love your site which I've just discovered. I'm in Australia and wondering about your 2 ingredients for this choc chip zucchini bread:
ReplyDelete1 cup all purpose flour (we have either plain flour or self raising flour - do you know which would be best?) and
1 cup white whole wheat flour (would wholemeal flour work?) Thanks!! Marion
I would use the plain flour and I'm thinking Wholemeal is the same as whole wheat?
ReplyDeleteI made this and it was wonderful! People couldn't believe that it was low fat and a lighter version. I bet this would be great with cinnamon and no choco chips as well. I am loving this site and love the fact that photos are included with every recipe. Thanks Gina!!!!
ReplyDeleteI had to use bread flour because its what I had on hand.
ReplyDeleteMy husband will love me more because of this site LOL. Love the recipes and most of them are things he loves to eat. Especially this recipe.
ReplyDeleteSounds like a great little treat!
ReplyDeleteThese were delicious! I was craving them since you posted the recipe. I didn't even care that it was 100 degrees here and I would have to turn on the oven. I had to bake them a little longer than you said but they came out super moist and there was just the right amount of chocolate chips to make me think these weren't as healthy as they really are. Thanks for another great recipe!
ReplyDeleteLove zucchini bread! I would mix it up a bit though and add some shredded carrots to the mix. This base bread recipe reminds me a lot of my own banana bread recipe I posted :) You really can't go wrong with a loaf like this!
ReplyDeleteThis has good reviews, so I can't explain it, but this tasted like grass to me. It also refused to cook up after more than an hour in the oven.
ReplyDeleteMade this tonight, but I am sorry to say that did not meet my expectations...the recipe asked for too much zucchini - the bread smelled like zucchini and the moisture seemed to settle at the bottom. I would love to see a new and improved version of this. No one wanted to eat it so we ended up throwing it away :( My family said it tasted like a chocolate covered zucchini.
ReplyDeleteI can't see how this tasted like grass, my friends and family all had this and loved it. Sounds like you did something wrong.
ReplyDeleteI did a gluten free version of this and it came out AMAZING....my friend said it was probably one of the BEST breads he had EVER eaten (he eats gluten free) Making more tonight..
ReplyDeleteI took this to work last week and everyone LOVED it! Now I'm making it again as muffins, for better portion control for myself! Thank you!!
ReplyDeleteJennifer, how did you make it gluten free, please share!!
ReplyDeleteI plan on making these into muffins next week! It was so good!!
Gina, I would love to make this into muffins.....what would the points plus be?
ReplyDeleteYes, again I am lucky girl since my dear friend Gina brought this to the beach for a tasty treat!!! Sure beats cut up fruit in tupperware haha (though I really like that too) but really this was a fantastic gift for 6 hungry girls!!
ReplyDeleteI am making this a second time, patiently waiting for them to come out of the oven (made a double batch this time!)....
ReplyDeleteEveryone here LOVES this bread!
I use only white unbleached flour, and I peel the zucchini and remove the seeds before shredding it. ALSO, I use OLIVIO LIGHT, instead of butter, which makes my serving only 3 points plus!
So so rich, more like a 'dessert' than the drier 'breads' I have made in the past.
Thank you SO much Gina. My WW pals love it SO much when I bring my recipes in from you to share with them.
Many times I am below my points plus goal for the day and I so look forward to having a piece of this bread! mmmmmmmmmm
-Dianna
Thanks again Gina for another fab recipe!
ReplyDeleteto the person asking about butter substitute. Use country crock instead of butter. I am lactose intolerant and I am totally okay with it.
to the two people who didn't like it. When you shredded the zucchini, did you let it rest in a colander over a bowl for a few minutes to let some of the excess water escape? I had about half a cup to almost a whole cup of water that seeped out after shredding. I was never good in the kitchen till I started trying Gina's recipe's. They have helped build my confidence. Letting the water drip out of the zucc just seemed logical as it was so insanely moist!
Thanks Gina,
as always!
Kat Creamer
When do you add the brown sugar? It's not part of the instructions. I'm wondering if that's why skinnytaste thought it tasted like grass. Also, if you want to make this into muffins instead of bread, how long should they bake for?
ReplyDeleteJust made this - my first of your recipes. It was delicious. It was a hit with three of my four kids which is a winner in my house. Prefect way to give the kids a treat in their lunchbox and perfect for me on Weight Watchers. Looking forward to exploring your site and trying many more recipes. Thank you!
ReplyDeleteThank you for this recipe! I have made 2 loaves already. I use brown sugar Splenda, add 1 mashed banana to the wet ingredients, use semi-sweet chocolate chips, and bake for total 40-41 mins instead of 45. Comes out moist and not overly sweet. Great for anytime eating. I do not tightly pack the zucchini when measuring it. I suspect that's where the excess moisture problems occur for those who mentioned it. I will add cinnamon and shredded carrot next time to change it up. Thanks for the suggestions fellow readers! I give this one 4 stars out of 5! I only short it one star for not being absolutely calorie free! Teehee! Tnx again!
ReplyDeleteYum! I had 3 zucchini and just kept mixing and mixing up batter until I had used it all up. I ended up with one loaf and then I put the rest in muffin tins. Can't wait to put some in the freezer :)
ReplyDeleteGina....I went to Trader Joe's and bought some of their gluten free flour...it really came out amazing...made it again last night for my friend and he continues to rave that it is one of the BEST gluten free "treats" he has ever tasted...said there was NO way to tell that it was gluten free...I HIGHLY recommend this recipe...whether you make it gluten free or not...ALSO.....last night made him the Pineapple fried rice with shrimp..PERFECT for those gluten free people...tonight I am making the chicken enchiladas for a bunch of friends...they LOVE my cooking now...thanks to YOU>>>
ReplyDeleteThis is one of the best zucchini breads I have ever made. The first time was a bit drier than the second. I made a few small changes. I used half of the wheat flour (because I ran out!) and doubled the regular flour. In addition, I added a tsp. of cinnamon because I missed this flavor from other times that I baked zucchini bread. The finished product was great! Thanks for providing so many wonderul recipes.
ReplyDeleteThat's great to know, thanks Jennifer!!
ReplyDeleteJust made these as muffins and they turned out great! It took about 20 minutes at 325 for Muffins. Thank you!
ReplyDeleteJust pulled my first loaf out of the oven. I've never worked with zucchini before, and I (oops!) grated it instead of shredded, so I think I may have had a little more moisture than normal, but I just baked it the full 55 minutes, and it looks and smells delicious! Even my three-year-old is excited to help with the "cucumber chocolate" bread he helped make! =)
ReplyDeleteI just made this bread and it was better than my "regular" recipe! Great site.
ReplyDeleteLove your zucchini bread, could you tell me what would the WW PTS. are in a muffin, thanks so much
ReplyDeleteJust baked this amazing treat :) it is absolutely delicious ! This is my first time trying any of your recipes and it won't be my last! Thanks!
ReplyDeleteI just added the n.i. as muffins too.
ReplyDeleteI have been looking for a zucchini muffin recipe that wasn't so sugar laden and these were it! Everyone loved them. I omitted the chocolate chips and added in 1-1/2 tsp cinnamon.
ReplyDeleteI've been making this so much and eating so much of it, I think I gained weight from it! :O
ReplyDeleteThis recipe is THEE BEST EVER!
This was such an easy recipe. I tried to make it and it didn't cook completely, even after 2 hours of bake time. What did I do wrong?
ReplyDeleteMaybe your zucchini had too much liquid, or maybe you had too much zucchini? If I packed the zucchini it would probably have been one cup.
ReplyDeleteThis bread is so awesome and moist! The only change I made was to add 1.5 tsp of cinnamon. Thanks for the great, healthy recipe!
ReplyDeleteI just made these and they are so yummy! I followed the recipe exactly (used regular whole wheat flour and bleached white flour).
ReplyDeletethe only problem is I can't stop eating them!
I love your site.
Thank you so much for this recipe. It has great healthy substitutes, but the hint of chocolate really hits this home - especially for my husband!
ReplyDeleteCAn u use the whole wheat pastry flour I have used in your muffin recipes?
ReplyDeleteGreat Recipe! I've tryed and it was great! Thanks for sharing!
ReplyDeleteThis recipe is perfect...I have made it twice already! My cook time was definitely closer to 55 minutes and I think adding the chocolate chips to the dry mixture (before adding the wet ingredients) is a great way to keep them from sinking to the bottom of the bread. Thank you again for the recipe!!
ReplyDeleteThanks for sharing!
ReplyDeleteI LOVE this bread! It was so easy to make and it's relatively healthy. My husband enjoys and even though my son refused to try it when he got home from school, by the time he finished dinner he reconsidered - he ate it for breakfast today too! A big win! Thanks for sharing this recipe! :-)
ReplyDeleteOh my... !!! GINA, you are amazing!! My husband said, "Wow, these don't taste like they'd be healthy at all!" I made these into muffins using all white-whole-wheat flour, and they are so good! Mine only needed to bake for 31 minutes that way. The best 3 PTS I've eaten in quite a while :)
ReplyDeleteMaking these now in muffin cups b/c I do not trust myself around bread or anything with chocolate! I was told to bake for only 25% of the time though when changing bread recipes to muffin recipes.. we'll see how it works!!
ReplyDeleteI am VERY new to cooking at home and using recipes so I have a silly question... How do you shred zuccini? I mean, do you grate it? Thanks in advance! :)
ReplyDeleteCarol Ann, yes... just use the large hole side of your cheese grater :)
ReplyDeleteI just made this with my 4 year old. I doubled the recipe and have 3 smaller loafs in the oven right now. Can't wait till they're done!
ReplyDeletewww.beafityummymummy.com
I made this tonight, and it is absolutely delicious! This will be a family favorite, for sure. Thanks for all your recipes!
ReplyDeletep.s. Dinner tonight was your skinny baked mac & cheese :) Another favorite!
OH my goodness! I found this through a Google search on my iPod, and made 2 loaves.... then while they were baking I made TWO MORE! This is the best zucchini bread EVER. I have 9 more zukes to use for something... maybe more of this! lol :)
ReplyDeleteSo glad you all liked it :)
ReplyDeleteJust made this and it came out really great! Made a few modifications to make it even healthier. Substituted the brown sugar with coconut sugar (can be found in most health food stores, it is so low in the glycemic index that diabetics can have it), and I also substituted the butter with equal amount of extra virgin coconut oil. I added 1 tsp of cinnamon as well. Baking time at 325 degrees was 1 hour. I recommend trying out these substitutions!
ReplyDeleteGina, I know you have heard this a lot but this is a really delicious bread! I made mine into muffins, decreased the brown sugar by 1/2, and replaced it with Splenda brown sugar. They took about 35 minutes to bake completely, but the wait was so worth it! Mildly sweet, moist, and studded with just the right amount of chocolate chips. I'm looking forward to trying more of your recipes!
ReplyDeleteI am baking this right now (2 loaves) and my house smells incredible. Methinks this is yet another hit courtesy of you Gina! Much thanks!!!
ReplyDeleteGina- made this during the weekend for my mom and brother, they went crazy over it! I loved it so much as well! Your site is a true dream for someone trying to cook and bake healthy! Thank YOU!
ReplyDeleteI just made this and it's amazing! I think next time I'll make mini muffins so the kids can take them in their lunchboxes. Thank you for this and for all of your awesome recipes! This is my favorite site!
ReplyDeleteI have made this recipe many times and it is utterly delicious! Thanks so much!
ReplyDeleteJust made this recipe this weeks, very tasty!!
ReplyDeleteI don't know if anyone else mentioned this in the comments (I didn't read through them all) but in the directions you forgot to add the part about mixing the brown sugar in. It's in the ingredient list, but not the directions. I made this last night and totally forgot to add the sugar... how silly am I. Guess I'll have to try again.
ReplyDeleteHi There! I just tired this today, I think I did something wrong, my bread didn't rise at all! was it supposed to be 1tsp and 1/8 tsp of baking soda OR just 1/8? I think maybe I read that to mean just 1/8.
ReplyDeleteAlso with the Zicchuni - It is 1Cup and a half or just one 1/2 cup?
Made this today- another winner! Delicious!!!
ReplyDeleteAnonymous question about measurements: I used 1 and 1/8 tsp of baking soda and 1 and 1/2 cup zucchini and it came out amazingly. Hope that helps. :)
ReplyDeleteGC
Just came out of the oven and it is very Yummy! Gave it to my kids off the bus and they ate it up...I did add a few more choc chips than the recipe called for. Wanted to know if the cooking time is the same if you make as muffins?
ReplyDeleteWhen making this, do you peel the zucchini before shredding it?
ReplyDeleteI made this into muffins and my two girls LOVED them!!! Best of all... they had no idea that they ate zucchini! Thank you Gina.
ReplyDeletei plan to make these but would like to make with jarred baby food instead of the applesauce and zucchini. i have a apple, zucchini cinammon baby food that my little one loved and this way she wouldnt know it was in there because its pureed.
ReplyDeletehow would you adjust the applesauce/zucchini measurements for that? i was thinking 2c of the puree instead of 1 1/2c zucchini and 1c applesauce?
This was amazing!! So moist - I loved it! I just discovered your blog a couple weeks ago. This is the 3rd recipe I try and they've all been a success. I only recently started to cook and those recipes are really easy to follow! Thanks so much - I'm already spreading the word about your blog to my friends and family!
ReplyDeleteI made this recipe as muffins the other night, they are amazing! I told the kids they were chocolate chip muffins because I knew they would make a face at the zucchini part. They love them. They are so sweet, and I know they are healthy. Thanks for your site, I will be visiting often for recipes.
ReplyDelete