Chocolate Zucchini Bread I Recipe

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Most Helpful Positive Review

Aug 22, 2007

This bread is really good. I made a few changes, because I know what I like in a quick bread. I like it to be really moist and I find that the recipes with sour cream in them are best acomplished in this way, so I added 1 cup sour cream. I was also concerned with it not being chocolatey enough, so I added a few tablespoons of cocoa to the dry ingredients. I also added extra chocolate chips. I also did what other reviewers suggest, and add the choc chips to the dry ingredients so they don't sink and it worked well. I added a little more zucchini also. And seriously, this is the absolute best bread I've put zucchini into ever! And I've been making different zucchini bread recipes all week. (I have a ton of zucchini in my garden). With the changes I made, I would consider it about perfect! I'll make it again and again. You would never know it had zucchini in it. It's perfectly moist and delicious. Like a rich chocolate cake. Just wonderful!

—missy

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Most Helpful Critical Review

Aug 05, 2009

A tip: grease your loaf pans beyond what you think is necessary; I greased mine well and the bread still stuck to the bottom. Overall this recipe isn't bad. Using the correct size pans, and knowing my oven temperature is correct, each loaf turned out to be about one inch tall on the sides and about two inches tall in the middle, which means that they are rather flat. I could have put all of the batter into one loaf pan, which I think I'll do next time. The bread is too sweet, and I have a massive sweet tooth, but the texture is fantastic. It is basically a chocolate cake, with an invisible zucchini surprise, and that's fine by me! All of my chocolate chips sank, despite adding a flour coat. If I were to make this again, I'd drastically reduce the sugar (I'd start out with one cup and see where that got me), and either use smaller loaf pans or one large one. Another thing: my loaves were finished at 50 minutes, so check yours before the time is up to make sure they don't burn.

—Shekneequa

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692 Ratings

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Oct 08, 2003

This bread is a wonderful, chocolatey treat. The texture is very moist. My only suggestions are: 1) thoroughly grease the pans, 2) use mini chocolate chips in the recipe, and 3) let the loaves cool at least 10 minutes before you try to remove them from the pan.

—BEATLEFAN1964

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Jun 05, 2006

My family gobbled this up - I went through four loaves this weekend. Flour the choc chips first to keep them from sinking and grease your pans well or the bread will stick. This is SO GOOD!

—nani

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Sep 08, 2006

Nice bread. My husband had no idea it was zucchini bread, when I told him he was like ‘NO WAY’ I don’t know if that’s good or bad, either way it’s very good bread. Reading the reviews is very helpful because I had no unsweetened chocolate at home and I searched the reviews if someone had used something other then that, and I finally found people who used cocoa. Turned out great, 3 tablespoon of cocoa and 1 tablespoon of butter per square.

—ChickadeeD

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Aug 12, 2003

This recipe is total crowd pleaser! I made mini loaves to give as gifts (they freeze well). Bake mini loaves for about 20 minutes. I also made this into an 8" layer cake and frosted with butter cream frosting and it was a hit at a neighborhood get-together! The cake took about 40-45 minutes.

—Stacey

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Sep 16, 2005

This bread was delicious and very moist. It got better the second day, even moister! I only used 1 1/2 cups of sugar instead of two, I used half whole wheat flour and half white, and replaced half the oil with applesauce. I used mini chocolate chips and didn't have any problems with sinkage. I will definitly make again!

—BASSANGEL

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Aug 29, 2003

Truly wonderful! I've baked this several times now -- though without the chips so far. I used a single bundt pan instead of two loaf pans and extended the baking time a bit. This even works with double the amount of zucchini (or a combination of zuke with grated carrots, pureed apple, or mashed banana...). Really great bread -- more like cake!

—PAM ELMORE

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Nutrition

Calories
278 kcal
14%

Carbohydrates
34.9 g
11%

Cholesterol
32 mg
11%

Fat
15.2 g
23%

Fiber
1.4 g
5%

Protein
3 g
6%

Sodium
193 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Zucchini Bread I

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 278
Calories from Fat: 137

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 3.7g 19 %
Cholesterol 32mg 11 %
Sodium 193mg 8 %
Potassium 103mg 3 %
Total Carbohydrates 34.9g 11 %
Dietary Fiber 1.4g 5 %
Protein 3g 6 %
Sugars 23.8g
Vitamin A 1 %
Vitamin C 4 %
Calcium 2 %
Iron 15 %
Thiamin 12 %
Niacin 11 %
Vitamin B6 3 %
Magnesium 8 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.