Reviewed: Jan. 26, 2005

A MUST TRY!!! This recipe is amazing. So easy and tastes awesome. I omitted the nuts and increase the orange zest and chocolate chips. I made one large loaf and 6 muffins. And they were a big hit. What a great way to get my kids to eat zucchini!!!! Thank you so much for sharing this recipe.

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SWEETANGEL69

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Reviewed: Jan. 24, 2005

Delicious mix of everything!

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CYNJAMS

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Kingwood, Texas, USA

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Reviewed: Dec. 31, 2004

Delicious. I baked these in bundtlette pans (about 40 minutes), and they were adorable. Also took the suggestions for the orange icing.

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kingking

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Oct. 18, 2004

I made 21 muffins out of this recipe (filled the muffin tins to the brim) and baked for nearly 25 minutes. I poked holes in the tops of the muffins while they were still warm and drizzled an icing sugar/orange juice glaze, suggested by another reveiwer, over the tops of the muffins. OH WOW were these a taste sensation! I also found it best to add another tablespoon of orange zest.

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ABBY B

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 9, 2004

Very moist! I made muffins rather than loaves and baked them for 25 minutes. Also added another Tablespoon of orange zest and an extra handfull of chips. ALSO used the Splenda Baking Blend - seem a bit too sweet so next time I'll cut down to 1 1/2 cups of sugar. A good muffin and a good way to get the kiddies to eat a green veggi!

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LadyBugOnTheGo

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Reviewed: Oct. 4, 2004

This quick bread is very good and smells great while cooking.

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Janet

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Sep. 12, 2004

Yummy Yummy! I made this recipe into 24 muffins and topped them with a glaze of orange juice, orange zest and powdered sugar, very nice! The only changes I made were substituting brown sugar for 1/2 of the white sugar (I ran out!), using 1/4 c. of egg substitute for one of the eggs,cut the nutmeg to 1/2 tsp, and used 1/4 cup unsweetened applesauce for part of the oil. They turned out great and I'd probably use 1/2 c. applesauce next time.

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queendiva1

Cooking Level: Expert

Home Town: Woodstock, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 30, 2004

Thanks for a great recipe. Thought the chips would turn people off but they loved it. Served with cream cheese on top!!

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GENE PETER

Home Town: San Clemente, California, USA

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Reviewed: Aug. 17, 2004

This bread has a very nice taste..the orange and coco. chips taste wonderful together....great with tea...would make again for sure.

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SEXYTRACKR

Cooking Level: Intermediate

Home Town: Hamtramck, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Aug. 15, 2004

The results of this recipe were great. Many rave reviews. I made 3 smaller loaves, but the cooking time was still around 50 minutes. I also replaced the oil with applesauce and it worked divinely! My only criticism (and its a small one) is that it was a little too sweet for my taste, but I was the only one who thought so! Thanks for this recipe. It'll be used every zucchini season from now on.

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Annette

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 9, 2004

I really liked the recipe. However, next time I'll use the whole bag of chocolate chips. I wanted more chocolate. I also took the orange, after zesting, juiced it and added powdered sugar to make a thick glaze. Once the bread was out of the oven, I pricked the top with a tooth pick and added glaze on top and cooled. I will definitely make this one again.

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LLFOWLERCO

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Reviewed: Jul. 27, 2004

Very good recipe. I may have baked it too long, I like a more moist bread. Chocolate chips did not all sink to the bottom in mine. I also used orange orange flavoring instead of vanilla flavoring. This is definately a chocolate chip zucchini bread, wonderful to serve at parties, small get togethers, holidays, will make it again, and again.

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NRSNANGEL02

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Reviewed: Jul. 16, 2004

This is my favorite sweet bread recipe. I seek out neighbors' over abundant zucchini patches just to make this. I omit the nuts and double the chocolate chips using milk chocolate. I always quadruple the recipe using an extra tablespoon of orange rind. Freezing this bread after it's baked enhances the flavors tenfold and gives it a moist texture. Everyone raves over it!

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COJAX

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Reviewed: Sep. 25, 2003

This was a hit at our family reunion! I substituted applesauce for about 3/4 of the oil and added a little more orange zest than the recipe called for. The result was a very moist, delicious, low-fat bread. Everyone commented on how much they liked the blend of orange with the chocolate chip. This one's definitely a keeper!

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THESCRAPAHOLIC

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Reviewed: Sep. 12, 2003

I really wanted to like this, but it just wasn't what I was looking for. No one even knew that there was orange in it. Sorry.

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DAWNAWAWNA

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Reviewed: Aug. 24, 2003

I substituted 1/4 cup of orange juice for 1/4 cup of the oil, and I used orange extract instead of vanilla. The orange flavor was there, but it was still subtle. Next time I make it, I'll mix the chocolate chips with the dry ingredients to see if it prevents them from settling. I might also try adding some coconut. This recipe is a nice change of pace from other zucchini bread recipes.

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KFUERST

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Reviewed: Aug. 23, 2003

I've never had zucchini bread before, that I can recall. Perhaps it is a very good recipe for someone who actually knows, and likes, zucchini bread. I found the recipe's ingredients a little bit of an odd combination from the get go, but was feeling adventurous. To me, the bread tasted as weird as the ingredient list looked. Is it a sweet bread? A spice bread? A vegetable bread? It seemed confused as to what it wanted to be. It might be an acquired taste, but I won't be making it again to test that theory.

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Thalisa

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Aug. 9, 2003

Excellent. My family loves to try new recipes for zucchini bread and this one didn't disappoint us. The only change I made was to use orange extract instead of vanilla. Even so, the orange flavor was very subtle. Great recipe.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Aug. 7, 2003

I made several of these little loaves last year and froze them in small loaf pans for christmas gifts. People loved them. I intend to do the same this year. Very moist and extremely delicious bread with a unique flavor to it.

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