Reviewed: Aug. 4, 2010

Tastes good but wont make again stuck to the bottom of the pan(s)....I doubled the batch.

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Reviewer:

Cooking Level: Expert

Living In: Cambridge, Minnesota, USA

Reviewed: Aug. 1, 2010

I LOVE this recipe. I started using it about two years ago after a bounitiful backyard garden full of zucchinnis. They are easy to grow, but who really eats them? I found this recipe and have been repeatedly asked for the receipe. My sister even brings over zucchinni's for me to make her this bread. Suggestion: Use only 1/2 cup of oil and 1/2 of apple sauce. Also, serve warm as a dessert. It tastes more like chocolate cake then bread! YUM!

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Jersey Jess

Reviewed: Jul. 30, 2010

Really good recipe, but don't make the mistake that I did. I accidentally used baking powder instead of baking soda and the loaves were flat.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 29, 2010

I have used this recipe for 3 years and love it! One thing I would suggest is that you spray the bottom of your pans well,the chocolate chips fall to the bottom and stick! I also have added raisens and walnuts!

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Nichole

Cooking Level: Expert

Reviewed: Jul. 27, 2010

It tasted really yummy! I enjoyed it. The choclate chips was one of the best parts!!!

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Mrs. Debbie Sells

Cooking Level: Expert

Home Town: West Liberty, Ohio, USA

Living In: Urbana, Ohio, USA

Reviewed: Jul. 26, 2010

i followed the recipe and i wasn't that impressed and all the chocolate chips sank to the bottom. I'll keep looking for a recipe.

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lacycakes

Reviewed: Jul. 24, 2010

Tastes almost as good as chocolate cake. Very moist and my kids love it! I took someones advice and added 1/2 cup sour cream and also replaced 1/2 the white flour with whole wheat. I also use applesauce instead of oil. I also just used 1/2 cup cocoa powder instead of the squares.

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Luv2eat

Reviewed: Jul. 24, 2010

This came out great! I used 1.5 cups of sugar and 3/4 cup of oil and it came out perfect. I used 1 cup of mini chocolate morsels. I baked it in a 9x13 inch pan for 35 minutes instead of two loaf pans.

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Reviewer:

cakie

Reviewed: Jul. 22, 2010

Everyone loves this bread--even those who are supposedly NOT zucchini bread fans can't believe how tasty this recipe is! I usually don't have unsweetened chocolate squares on hand, so I use a total of 6 T cocoa powder and 3 T melted butter in the recipe. I have also added more zucchini to the recipe (which just makes the bread more moist) and substituted applesauce for half (or more) of the oil. This is a "keeper" recipe I make over and over, and a wonderful way to use all the excess garden zucchini!

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CCS

Cooking Level: Intermediate

Reviewed: Jul. 22, 2010

I have made this recipe many times and everyone always asks me for the recipe. This is a great way of using the zucchini from the garden and getting your chocolate fix. The only change I make is to use a full cup of chocolate chips. I drain the grated zucchini and squeeze it in a towel before adding it to the batter. Also, as zucchini bread is moist, I grease the bread pans and then line with parchment paper, grease again and then flour to avoid sticking.

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