Reviewed: Aug. 24, 2008

This truely a five star recipie except for the fact that it sticks to the pan. Tried twice first time with the baking tempurture, 350 degrees but was done in 45 minutes, could not get it out of the pan. (Does not make for a pretty loaf!) Taste and texture was still very good. I made again today, decreased the temperture to 325 degrees for baked for 55 minutes and it still stuckto the pan. Again bread is really good. First loaf warm could not get out of the pan, so second loaf I let cool completly, but had to pry it out with a metal spatula, came out almost complete. I am using new non stick pans, but I guess I should still lightly grease the loaf pans.

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pamelam

Cooking Level: Intermediate

Home Town: Sheridan, Illinois, USA

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Reviewed: Aug. 24, 2008

I made this exact recipe only using 3 cups of zucchini because I had a little extra. Now I have changed the recipe to 3 cups. I have made about 6 batches and everyone says it is the best they have ever had. My 3 1/2 year old loves it! Her 4 year old friend asked if she could have more "brownie". It's a great recipe! Thanks for sharing it!

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amoek13

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Reviewed: Aug. 22, 2008

This is the very best chocolate bread in the world!

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Beth

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Aug. 21, 2008

Tastes just like cake. I substituted oil for applesauce and used splenda. Then put it in a sugar cone and with ice cream. I could eat that all day!

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kelly

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Reviewed: Aug. 20, 2008

More like cake then the average zucchini bread. Put a confectionery sugar glaze and serve as a dessert.

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97greenhouse

Cooking Level: Expert

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Reviewed: Aug. 19, 2008

Made this delicious bread this past weekend. It was gone within a few hours. Plan to bake again this week. Will grease & flour the pans so it won't stick to the bottom. Might add nuts also. Very good! A little suggestion as a follow-up: I have found that if I melt the chocolate squares in the microwave, the chocolate hardens into small bits when added to the batter, thus the bread does not have the "chocolate" look. This doesn't happen when I melt it on the stove. Keep that in mind.

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Tad

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Aug. 19, 2008

Everyone really enjoyed this, even the skeptics! Moist and delicious.

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hello

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Sardinia, New York, USA

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Reviewed: Aug. 18, 2008

This bread recipe turned out perfect in my oven and I got a ton of compliments on it. My kids gobbled it up and we had none left by the next day! I made it just as the recipe called for it to be made.

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Tiffany

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Aug. 17, 2008

This was tasty but like others mentioned the bread stuck to the bottom of the pan. I took the advice of other reviews and rolled the chocolate chips in the flour mixture first but it didn't help. Be sure to heavily grease and flour the bottom of the pans. I will make again but will be more careful next time. I may even invest in non-stick loaf pans.

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Erin A.

Cooking Level: Intermediate

Home Town: Reading, Massachusetts, USA

Living In: Alexandria, New Hampshire, USA

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Reviewed: Aug. 17, 2008

This was so good! I didn't have any baking chocolate so I did the cocoa/butter thing and it worked out just fine. I also used egg substitute, 1/2 cup applesauce for half the oil (Canola), Splenda instead of sugar, a 1/2 cup more of the zucchini, and 1/2 cup of quick cooking oats to the recipe...still came out very moist. I used a 9 inch square pan that I baked for 30 minutes in a convection toaster over and it came out beautiful! Thanks for sharing this good for you chocolate recipe :-)

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chynared21

Cooking Level: Expert

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Reviewed: Aug. 16, 2008

Mine came out moist but a bit crumbly at the bottom. Not as dense as most quick breads, more cake like. I doubled the chocolate, used half whole wheat/half white flour, half brown sugar/half white. Overall it had an excellent taste and I loved the chocolate chips in it. Baked in a glass pan this took only 55 minutes at 340 degrees. Next time I will add more zucchini.

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Meagan

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

Thanks Diane for the best Zucchini Bread recipe ever. Discovered it on AllRecipes last year; have made it many times since. Everyone loves it and just about everyone who tries it has asked for the recipe.

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JOANN103

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: West Seneca, New York, USA

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Reviewed: Aug. 15, 2008

This is GOOD!! Very very rich though, but no one believes it has zukes! I dint have the chocolate, so used cocoa and butter instead, and it came out perfect. Definitely a keeper, though next time I might reduce the oil to 1/2 cup and use whole wheat flour instead.

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Kavli

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Aug. 13, 2008

My kids swore they would never eat anything with Zucchini in it, even after they helped me make it. The ate it ... they loved it!!!

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Amber

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Reviewed: Aug. 13, 2008

This was a great recipe- like a lot of other reviewers, I subbed out half the all purpose flour and vegetable oil for whole wheat flour and unsweetened applesauce. I also used the mini chips- they don't sink to the bottom like the bigger chips tend to. Used Pam for baking in my loaf pans and didn't have a problem with sticking. Thinking about using 2 Tbs of Nutella for the 2 squares of chocolate and cutting down the sugar next time I make this.

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Courtney K

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Reviewed: Aug. 12, 2008

Definitely tasty, just not as moist as I was hoping from the other reviews. I did only use 1/4 cup of sour cream as that was all I had on-hand, so when I make it again, I will go for the full cup. I also included some shredded carrot, used cocoa powder & butter in place of the chocolate squares & used 1/2 whole wheat 1/2 white flour.

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MamaRidd07

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

This was really good. I only had large loaf pans so my loaves turned out really small. Next time I will multiply the recipe to 1 1/2 times to get bigger loaves.

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housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Aug. 11, 2008

Pretty darn good, just not fantastic. loved the cinnamon flavor w the chocolate. coated the chip w the dry ingredients and they didnt sink. will make again during the holidays. might try and add the sour cream per other reviewers to kick up the moist factor.

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LINDAANA

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Reviewed: Aug. 11, 2008

I made this recipe on Saturday. It was so simple. I did not have the chocolate squares on hand so I used 1 cup of cocoa. Very good! Thanks for sharing this recipe.

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cmacklem

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Reviewed: Aug. 11, 2008

Fantastic...I made it exactly as written and we loved it! Next time I will probably try using 1/2 applesauce for 1/2 of the oil. I usually try a recipe exactly as written the first time, before making any of my own substitutions. Thanks for a keeper.

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lablover1212

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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