The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 30, 2009
My family loved this...so good will definetly make again. Will probably make the whole thing chocolate though. Just love that flavor!
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Cooking Level: Expert

Living In: Boiling Springs, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 23, 2009
This is a delicous bread and you can expect compliments and requests for the recipe! I've made it with and without nuts - yummy both ways. It keeps moist for days and freezes well too! One more way to get the little people to eat zucchini :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 23, 2009
AMAZING! So moist and delicious. I've made this a couple of times, most recently for my students at school and they all loved it. The only thing I changed was to leave out the walnuts as we have a nut-free policy at our school due to allergies. Definitely a favourite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 15, 2009
My PICKY daughter gobbled this up! I cut the sugar to 1/2 cup and it was still terrific. Moist, sweet and really easy.
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Living In: Rochester, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 15, 2008
Delicious, more like cake. I made cupcakes with it, and I just mixed the chocolate in. I also iced them with peanut butter frosting, and they were great. I used oil instead of shortening. I will try the applesauce suggestion to reduce the fat. I also used whole wheat flour, and they turned out great. An excellent way to sneak some nutrition into cupcakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 28, 2008
This recipe was easy and tasty. My 6 year old son who is very fussy, loved it. This is one of the few ways to get any veggies into him.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 8, 2008
I've made this twice now, and wouldn't change a thing (other than leaving out the nuts, since I'm not a fan). Whoever said it was too much chocolate was crazy!
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Cooking Level: Intermediate

Home Town: Oskaloosa, Iowa, USA
Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 28, 2008
We love this recipe. I substitute the oil with applesauce, to make it a little healthier. I double the chocolate and make it all chocolate, it's better than brownies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 27, 2008
Mmmm good. My family was scared when I said I was making zucchini bread but then they couldn't stop eating it after it came out of the oven! Moist, chocolaty and yummy!
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Jen
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Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 27, 2008
Yummy! Some of it stuck in the pan, but that's all my fault. Next time I'll make sure I do a better job greasing the pan!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 26, 2008
This was so moist, and incredible tasting! Even my husband (who said zucchini BREAD????!!!??) loved it! I also put the chocolate chips in the white layer. I think next time I make this I will try the chocolate layer on the bottom....
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Aug. 15, 2008
I really wish I could give this recipe 4.5 stars. I used applesauce and fat-free sour cream in place of the shortening to cut out some of the fat, and I substiuted some of the sugar with honey, but I forgot to put a little (more) baking soda in it to neutralize the bitterness, so the bread had a bit of a funny aftertaste. But it was still delicious. I didn't halve the batter accurately, so I ended up with more chocolate dough than regular dough. I layered the two mixtured, which was quite attractive in the final presentation. I'll definitely be making this again.
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Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA
Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 18, 2008
This was good, had good flavor, but my husband kept saying the chocolate layer was too dry, said the texture was too much like cocoa powder. Maybe I didn't split the batter evenly? It was good and I might make this again, but I'll probably continue looking for another recipe.
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Cooking Level: Expert

Living In: Eureka, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 15, 2008
YUM. Gotta love using veggies to make something sweet and delicious! Being a dietitian, I can never leave a recipe alone...so here are my modifications: canola oil for shortening; decreased sugar to 3/4 cup; used 1/2c AP flour, 1/2+1/3c WW flour, and 1/3c oats; for spices used 3/4t cinnamon, 1/8t cloves and 1/8t nutmeg; mixed pecans and walnuts together and toasted them; and finally...flax paste for eggs (for EACH egg, mix 1T ground flaxseed plur 3T water in a saucepan and boil until gooey, eggy consistency...then mix into batter like you would the eggs). Just need a little extra baking powder (heaping spoon). Turned out great!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 11, 2008
I did the recipe a little bit differently. I added 1/2 cup regular, sweetened applesauce instead of the shortening. I also added half white and half whole wheat flour. (I added more applesauce because of the whole wheat flour. I also added a little more water.)Then, I made them into muffins. I filled the muffin holders first with the regular batter and then with the chocolately batter. They take about 9-12 minutes, depending on how full you fill them. I ended up with 19 muffins.
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Sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by Mrs.Williams
Reviewed: May 21, 2008
This turned out really nice looking. It was very moist and I really liked the chocolate part. I did use butter instead of shortening because I don't like using shortening. I decreased the sugar to 1 cup and I was out of pumpkin pie spice so I used 3/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. I also omitted the walnuts but added some chopped pecans to the plain half. I think next time I will leave out the nuts all together and forget about the spice, so it's more of a chocolate/vanilla type of thing. But I'm not huge spice lover so there you go. This is a very good zucchini bread though and I'll probably be using this recipe anytime I have some zucchini to use up! *UPDATE* Ok, I've been eating this all week at this is a seroiusly good zucchini bread! I really like it! Now I think the spice is fine, but I will still leave out the nuts.
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Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 25, 2008
My first experience with zucchini in baked goods and it was delicious with a great moist texture. I decided to put the chocolate chips into the lighter bottom half of the loaf so that I could have chocolate in every bite - but beware to let the loaf cool completely before turning it out because the melted chocolate chips made the bottom split. (still tastes good, though). I made two loaves - one regular and one vegan. I only changed the second by replacing the eggs with 1/4 cup oil and 1/3 cup cooked tapioca, and I got some vegan chocolate chips. This didn't yield as fluffy a loaf, but I liked the denser one just as much.
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Living In: Arcata, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 15, 2008
Very good recipe! The chocolate portion o the bread is rich and moist while the zucchini part is nicely spiced. Great blend and fun to serve in slices at functions.
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Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 4, 2008
I don't know what happened. It probably had a lot to do with using applesauce and Splenda - I don't usually have much luck in decreasing the fat content with these two ingredients. I know one thing... I used the last of the Splenda and I'll never buy it again. So unfortunate, as this looked so nice and sounded so yummy. I also didn't like the chocolate chips in the chocolate batter, for some reason.
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Photo by CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 20, 2007
This zucchini bread is awesome! My husband and my son loved it and so did everyone else. Instead of doing the wave effect, I alternated the chocolate batter with the plain batter and made a nice-looking marbel effect. It looked great and tasted even better.
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Photo by Rachel Kelly

Cooking Level: Intermediate

Living In: Marion, New York, USA

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