Reviewed: Jun. 1, 2009

Excellent! Kids ate almost a whole loaf fresh from the oven.

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Reviewed: May 14, 2009

This was awesome. I've never made Zucchini Bread before! I replaced the oil with unsweetened apple sauce and replaced the solid chocolate with 3 tablespoons of cocoa. I'll definitely be making this one again!!

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Beckyfl1

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Reviewed: May 13, 2009

This recipe turned out well. I used 6 TBS of cocoa and 2 TBS of shortening because I didn't have any unsweetened chocolate. I also cut the oil in half and replaced it with no sugar added applesauce. As far as it sticking, I sprayed with butter and flour spray and added parchment to the bottom, and it didn't stick at all. Some people may be having a sticking problem because the chips tend to sink to the bottom. If you mix the chips with just a little flour before adding them to the batter, they will not sink as much.

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: May 3, 2009

This is a great recipe! I scaled the recipe in half and made cupcakes, and they turned out moist and delicious. I used half oil and half applesauce as some other reviewers did, and had no problems. I also subbed cocoa powder for unsweetened chocolate, because that is what I had, and again no problems. This is an easily adaptable recipe, which is one of the things that makes it great!

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Griffin

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Reviewed: May 1, 2009

I found this bread to be a little bit too dense and heavy, but the flavour was nice. As another reviewer mentioned, the chocolate squares can be replaced by 6 Tbsp of cocoa and 2 Tbsp of butter - if you do this, however, I recommend mixing them into the batter separately or you may end up with chunks of unsweetened chocolate in the cake.

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RACHELBECK

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 23, 2009

We made muffins for a preschool snack. We doubled the chocolate chips and substituted 1 cup organic unsweetened applesauce for the oil. The cooking time was reduced to 30 minutes in a convection oven until toothpick from the center came out clean. The recipe yields 24 regular sized muffins and I ran out of muffin cups so we used the leftover batter to make 18 mini muffins too. They actually are so chocolatey they taste like cupcakes. We plan on using a cream cheese icing on the tops. My kids loved them!

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newtothekitchen

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Reviewed: Apr. 16, 2009

I was a bit unsure about combining chocolate and zucchini but man, this recipe changed my mind, it was so delicious. I don't like loaf shapes so I made a bundt instead, and everyone loved it!

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rikaatd

Cooking Level: Beginning

Living In: Pacoima, California, USA

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Reviewed: Apr. 7, 2009

This is a double dose delight chocolatey bread, very moist and so good. Highly recommend.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 30, 2009

Yum! I baked in a bundt pan and served this as cake with chocolate whipped cream on the side--no one had a clue it even had zucchini in it!

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cathyt

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Essexville, Michigan, USA

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Reviewed: Mar. 22, 2009

This bread was moist and had an ok chocolate flavor, but, wasn't what I was looking for in a zucchini bread. It didn't have the "zucchini bread flavor" I was looking for and it wasn't quite rich and chocolaty enough for a chocolate bread. It just wasn't suited for our taste.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: Feb. 11, 2009

Awesome! Been eating it all winter & I think its even better once its been frozen

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John

Cooking Level: Intermediate

Living In: Endicott, New York, USA

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Reviewed: Jan. 22, 2009

Superb recipe for a healthful chocolate loaf. I use organic sugar(you can actually cut it back a bit too, mine still comes out nice.) Used Hersheys Cocoa Special Dark Unsweetened Cocoa Powder. Also made cupcakes, with a thin layer of frosting. Kids will love them - and a good way to get at least a little veggies in them. Great 'Chocolate Cupcake' alternative!

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Kelly

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Reviewed: Jan. 21, 2009

As mentioned before in another review - It's not quite Zucchini and it's not quite chocolatey. I also had problems getting it out of the pan and now have several "mini" loaves. I will stick with my moms tried and true recipes and just add chocolate if I so desire. Thanks anyways!

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SKYA

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Reviewed: Jan. 15, 2009

Very good bread. I wish I should have listened to some of the reviews. I used pam spray inside the loaf pan but that wasn't enough. My bread stuck to the bottom of the pan. That was party because I didn't wait until the loafs were cooled. I tried to remove them right away to cool off quicker. It was a BIG mistake. My kids who loath Zucchini loved it. They still ate it even after I told them Zukes were in it.

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chawsuu

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

Yummy bread. I was a little disappointed because I thought it could have been more moist. Stuck to the recipe completely, but used mini chocolate chips.

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danasweets

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

Living In: Loma Linda, California, USA

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Reviewed: Jan. 1, 2009

I have made this a few times, most recently for brunch today. Our oven runs hot so we usually don't cook things as long as direction say but this time I only baked it 40 mins and it was the best of all the times I have made it. It is SO moist and yummy. I love this bread!! Everyone raved about it today and wanted the recipe. It's easy to make and makes 2 nice size loaves. YUM!! Make this recipe!

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BeccahRN

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Reviewed: Dec. 15, 2008

Delicous, cake-like, rich! I took the advice of others and used cocoa powder. This worked fine (you can add it with the dry ingredients). Sticking to the bottom of the pan is a problem. Even with heavy greasing, the bottom half stuck! Problem solved...I lined the bottom of my bread pan with parchement paper after spraying the pan with Pam.

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: Dec. 11, 2008

Fabulous recipe; thank you Diane! I too changed a few things to make it even healthier: 1 1/4 cups of sugar instead of 2, 3/4 oil plus 1/4 apple sauce instead of 1 cup oil. I also added about 1/4 cup ground flax seeds and 2 tsp cocoa. Everyone loved it!

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nrsngstdnt

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Reviewed: Dec. 6, 2008

Yum! I made muffins (12 big ones) and they were done in 45 mins. Mine is a little bit of a healthier version. I used almost 3 cups of shredded zuchini, used one and a half cup of white flour and 1/2 cup of wheat bran. I didn't have any chocolate squares. I added 1/4 cup of cocoa instead. I used 1/2 a cup of oil and 1/2 cup of apple butter (apple sauce would be a good option). Used only 1/2 cup of splenda sugar, and 1/2 cup of brown sugar. I found that with the chocolate chips and the sweetness of the apple butter it was sweet enough in the end.

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