Reviewed: Aug. 10, 2008

Very good! Used the cocoa powder suggested instead of the chocolate squares and added some nutmeg for more spice. Also made in muffin tins (25 mins.) to take to a cook out and they were an instant hit. The family has insisted on this again!

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Aug. 10, 2008

This is definitely more like a dense cake than a sweet bread. I used 1 cup white sugar and one cup brown sugar. I added an extra 1/2 cup of zucchini. I used 1/4 cup unsweetened cocoa powder instead of the chcolate bars. I used 1/2 cup vegetable oil and 1/2 cup unsweetened applesauce. I also used 1 cup chocolate chips and coated them in flour before I stirred them into the batter. Next time I'll use this recipe to make a layer cake instead of in loaf pans...BECAUSE THIS IS NOT BREAD...IT'S CAKE!! Very yummy though. :)

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Aug. 10, 2008

This turned out great. I shredded the squash in my Cuisinart. I followed the recipe as written and made two, nicely sized loaves. It might be fun to sub white chocolate chips next time.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Aug. 10, 2008

this is the best tasting chocolate zucchini bread recipe I have here. BUT I have to say (for me) this made 2 tiny loafs. So either smaller pans or get 1 big loaf (9X5).

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ROBY

Cooking Level: Expert

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Reviewed: Aug. 9, 2008

I bought semi sweet bakers chocolate squares by mistake and this was wonderful. Just like chocolate cake and so moist and delicious. Absolute 5 star recipe.

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geri

Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

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Reviewed: Aug. 9, 2008

We really liked this recipe - I used a full bag of Chocolate chips and about 4 oz of a hershey chocolate bar, 1/2 cup applesauce and 1/2 cup oil with 2 Tbsp of cocoa powder - my only complaint was all the chips sank to the bottom - may cut back on the chips next time - but there will definitely be a next time!

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

This bread was delicious. I added some cocoa and some shredded coconut. I had made this to get rid of some zucchini and put it out at a party. It went very fast. Next time I would add an extra square of chocolate and more cocoa. I would also keep the 1 cup of shredded coconut, I would add less sugar, maybe cut 1/2 cup to 1 cup out. I will make this again. Thanks.

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YAWAII28

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Aug. 8, 2008

It's so good. I made some modifications: I use 1/2 of the oil, add 2 tbsp of cocoa, 1/2 whole wheat flour and 1/2 all purpose flour, bake for 50 minutes. My husband and kids don't even know there's zucchini inside. It's like the Sneaky Chef's recipe. Thank you for sharing the recipe.

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khuang817

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Reviewed: Aug. 8, 2008

AMAZING! I used mini chocolate chips and they didn't sink. I also used 2 TBSP cocoa instead of the chocolate. I've made this in a bundt pan and sliced it thin, it was great. I also made them like cupcakes/muffins (no icing) and they were great!!

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notabaker

Cooking Level: Intermediate

Home Town: Sheridan, Wyoming, USA

Living In: Gardner, Kansas, USA

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Reviewed: Aug. 8, 2008

Great recipe! I only used 1/2 the oil called for and the other 1/2 applesauce. The whole family loved them, even my picky kids!

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 8, 2008

I made this recipe and sent one loaf to work with my husband and brought one to work myself. Both were eaten quickly with a lot of complements! I only used 1/2 cup of oil and an additional cup of zucchini the bread retained it's moist texture just fine. Like another reader suggested, I was afraid that 2 ounces of chocolate wouldn't be enough but I resisted adding more and it was plenty of chocolate, especially with the chocolate chips.

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MFSmith

Cooking Level: Intermediate

Home Town: Joseph, Oregon, USA

Living In: Lyons, Oregon, USA

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Reviewed: Aug. 7, 2008

Really this recipe is 3.5 stars for me but everyone else seemed to like it so 4 stars it is! Only sub was to use 3 parts apple sauce and one part oil. The three main problems I had - there is no zucchini taste - I don't think 2 cups is enough. I'm sure you could easily use 3 cups. Also the directions for the recipe states "lightly grease" pan. You need to really grease your pans or use parchment paper. My loaves did a pretty good job of sticking to their pans. Lastly, the chocolate taste wasn't chocolatey tasting enough for me. Maybe some cocoa powder would have done a better job. Although my chocolate chips didn't sink next time I will coat them in flour (as per other reviewers suggestion). It's a good idea.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2008

Frequently requested recipe. I actually froze zucchini and suprised my daughter at Thanksgiving by making it and then sending some back to college with her. Her roomate loved it too!

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TLCPRN

Cooking Level: Intermediate

Living In: Albert Lea, Minnesota, USA

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Reviewed: Aug. 6, 2008

This recipe is delicious...even kids who won't even look at a green vegetable will eat this - just tell them it's chocolate "cake". I followed a previous reviewer's suggestion and added 2 T cocao powder to the recipe for more chocolate flavor. This bread is moist and a definate recipe you'll want to save.

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KGTTE

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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Reviewed: Aug. 3, 2008

I very rarely give my opinion to these, I normally just search and print and save to my box if I like. Well!!!!! This recipe is perfect - wouldn't change a thing and so light and fluffy! Just a note - i was on my way to vacation and I had just dropped off 1/2 to one neighbor and 1/2 to another - while on my way, both called me on my cell phone and wanted the recipe immediately. Make and you will be the hit of the party!

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SHELLYRKING

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Reviewed: Aug. 2, 2008

added 1 cup of sour cream and it made it so moist! Great recipe

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sandy

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Reviewed: Aug. 2, 2008

BREADMACHINE VERSION!! I made 1/2 the recipe, with half whole wheat, half all-purpose flour, half oil, half applesauce, added 2 T unsweetened cocoa powder, 1/4 t baking powder, and omitted the cinnamon. I used the quick bread setting on the breadmaker and added the floured mini chips during the last minute of mixing. The results were sensational and I had the breadmaker in the garage so I didn't have to compete with the air conditioner on a hot summer day. I'm hooked on this recipe.

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madame

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Reviewed: Jul. 28, 2008

My husband has a huge garden, and we have zucchini everywhere. This is a delicious recipe. Very moist. I did use 1 cup white sugar and 1 cup brown sugar and added a tsp of nutmeg....Yummy!!

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somers1992

Cooking Level: Intermediate

Living In: Hereford, Arizona, USA

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Reviewed: Jul. 28, 2008

Lovely! Here are my changes: * used half whole wheat flour, half all purpose * replaced 3/4 of the oil with applesauce * added a couple of TBL cocoa powder (to hide more of the zucchini from my daughters!) * used mini chips and floured tham as suggested by another reviewer * baked in a mini muffin pan for about 20-25 minutes They taste wonderful!

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CHERIP88

Cooking Level: Expert

Home Town: Saco, Maine, USA

Living In: Kennebunk, Maine, USA

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Reviewed: Jul. 27, 2008

overall this was pretty good. i had a slightly smaller loaf pan, so cooking for the entire 60 minutes was way too long. cooked the 2nd loaf for 45 minutes and it was just about right. not a huge fan of the cinnamon, but might try this again with more chocolate chips and no cinnamon.

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