Moist and delicious zucchini bread with semi-sweet chocolate chips - sounds good, right? It is, but don't take our word for it - bake up our Chocolate Chip-Zucchini Loaf and see for yourself.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Miracle Whip Original Spread
1-1/2 cups shredded zucchini (about 1 medium)
1-1/2 cups flour
1 cup sugar
1/2 cup Baker's Semi-Sweet Chocolate Chips
1-1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
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How do I make it ?
Heat oven to 350ºF.
Beat egg and Miracle Whip in large bowl with whisk until blended; stir in zucchini. Mix remaining ingredients in separate bowl until blended. 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 centre comes out clean. Cool bread in pan 10 min.; remove from pan to wire rack. Cool completely.
Kraft Kitchen Tips!
For best results, let the wrapped cooled bread stand overnight before slicing to serve.
Calories From Fat
% Daily Value
Total fat 4 g
Saturated fat 1.5 g
Cholesterol 15 mg
Sodium 290 mg
Total carbohydrate 28 g
Dietary fibre 1 g
Sugars 18 g
Protein 2 g
16 servings, 1 piece (53 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.