Reviewed: Oct. 14, 2004

I thought this was a great zucchini recipe, but I did make a few adjustments. I couldn't find our loaf pan so I used a square 8 x 8 in pan and cooked it for only 1/2 an hour. Also, I used 1/2 the sugar it said to use and the rest I substituted with splenda. It came out moist and full of flavor. I might recomend using more chocolate chips though.

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DANCERDEDE

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 6, 2004

Love this recipe! I just emailed to the few people who I shared it with. I also added a bit more baking powder and soda. I also saved a step and put bottom half of the batter into the pans, and then added the cocoa and chocolate chips. This saved washing another mixing bowl.

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DECEMBER0

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Reviewed: Sep. 14, 2004

This is a very good bread with an interesting look. We are trying to cut down on fat, so I used the equivalent amount of applesauce in place of the shortening and it turned out beautifully. I didn't feel as guilty about the chocolate chips then! I love the layered look. I also sifted the cocoa powder in to the batter to avoid clumps. This will be a repeat recipe in our house. Love this recipe and have shared it with family and friends. Thank you!!

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TMD

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Reviewed: Aug. 29, 2004

Deee-licious. I only used 1 cup sugar and it was plenty sweet. I don't have pumpkin pie spice, so used cinnamon, nutmeg, allspice, and ginger instead. I am ready to make this again tomorrow when the first one is gone! I will use more zucchini (therefore reduce water) next time.

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Heidi in Madison

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 23, 2004

This bread was so very dense, fudgy and sweet that I almost can't call it bread. But I will call it yummy!! Very very good recipe. My kids and husband ate this bread and had no clue they were eating zucchini. I shared it with some family and friends and all raved about it. I would highly recommend this recipe.

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MSPRACTICAL

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Reviewed: Aug. 14, 2004

This bread is so moist and tasty! Both my husband and I love it. It's something that you can eat for breakfast or for dessert!

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Aug. 10, 2004

This was very good and looked very nice with the combination of light and dark batter. I am looking forward to eating some for breakfast tomorrow with a hot cup of coffee....thank you Lisa. Will be making again!

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LESLEYfromWI

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Reviewed: Aug. 7, 2004

Everyone loved it, including the kids. I never thought they would eat zucchini bread!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 5, 2004

This is delicious!! Next time, I'll just add an extra tablespoon or two to the whole thing, and forget able the layered effect, which didn't work too well for me. And I know there'll be a next time!

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LA ESPOSA

Cooking Level: Intermediate

Home Town: Salisbury, North Carolina, USA

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Reviewed: Jul. 20, 2004

This was yummy! Got a ton of requests for the recipe! I didn't get much of a wave effect, but it disappeared so fast I barely noticed!

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KATANAROGUE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 26, 2003

This is an awesome bread. Very moist and the two tone layer presentation adds a fun twist on a quick bread. My kids & family love it and always want more!!!

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BHERMANN

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Reviewed: Oct. 2, 2003

I made this all-chocolate instead of layered by doubling the cocoa powder. Also, I used grated apple instead of zucchini - it turned out great, and I think you could substitute just about any fruit or vegetable, such as pear, carrot, or whatever.

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KXINDY

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Reviewed: Sep. 10, 2003

This zucchini bread recipe is yummy and a keeper. Although, next time i think i will use 2T. cocoa powder instead of 3T. because it is very chocolatey with the addition of chocolate chips. I made one loaf of this recipe last night in addition to two loaves of my own recipe. Everyone absolutely loved every last bit of them. For a variation, try adding 1/2 c. shredded coconut plus 1/4 to 1/2 tsp. almond extract to the batter and you will be in for a delicious suprise. I do this with my other recipes sometimes.

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DKWAHINE

Cooking Level: Expert

Living In: Suisun City, California, USA

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Reviewed: Aug. 28, 2003

This is a keeper - not oily like traditional recipes. And the taste is great!

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JLNAG

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Reviewed: Aug. 25, 2003

This recipe was great. One of the best we've tried. We ate it right out of the oven. I drizzled a little confectioners glaze over the top - GREAT!

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FLOJO1

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Reviewed: Aug. 5, 2003

I just found your recipe 3 days ago and made 3 loaves. It is wonderful! Real moist and chocolatey.This recipe is a keeper, as I have lots of zucchini!

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CACTUSJAN

Cooking Level: Expert

Home Town: North York, Pennsylvania, USA

Living In: Dallastown, Pennsylvania, USA

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Reviewed: Jul. 27, 2003

The first loaf I made was gone in less than 24 hours - very yummy! It took 1 hour 10 minutes in my oven. Do the toothpick test like in the recipe, to be sure it's done. A very moist and delicious bread - almost like a cake.

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DMICHALIK

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Reviewed: Dec. 2, 2002

This recipe was great! I tried it without swirling the two batters, but I think it would be really neat that way. The chocolate chips made it even more wonderful!

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