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.

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!

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.

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!

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!

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....

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.

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.

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!!

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.

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.

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.

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.

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.

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.

Very good recipe. I didn't do the wave. I just mixed everything together to get a chocolate loaf.