Reviewed: Dec. 14, 2008

I made two loaves for a women's breakfast and then a team meeting. Both were gone in nothing flat. I added a couple tablespoons of flour for high altitude baking (we are at 6300 ft) and the middle didn't fall.

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gmontgo

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Reviewed: Nov. 26, 2008

I've made this a couple of times. Every time I make it - it gets rave reviews. Especially from men. My husband loves this bread. I made a couple of loafs as gifts to relatives and neighbors. My husband took 2 loafs to work. His coworkers made a point to come over and rave that is was the best zucchini bread they ever had. Even the FedEx driver ate a couple of slices. The only thing I do different - is I just break the walnuts in half.

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Tracy

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Reviewed: Nov. 6, 2008

Better for muffins than bread.

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mis97

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Reviewed: Sep. 28, 2008

family and i really liked this recipe

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Karin

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Reviewed: Sep. 27, 2008

Very good. I followed JHUBB's suggestion of using 1 1/2 c. sugar, 1/2 c. applesauce and 1/2 c. oil, and it came out great. Was fantastic with my homemade strawberry jam.

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SHARONN

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Reviewed: Sep. 8, 2008

Very good! I used whole wheat flour instead of regular and I substituted applesauce for the oil. It turned out great! Thanks for the recipe!

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SLB1633

Cooking Level: Expert

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Reviewed: Aug. 23, 2008

excellent! i added one more egg the second time i made this because it seemed to fall apart too easily and was more like chocolate cake than bread. everybody loved it!!!

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Krista :)

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Davis Junction, Illinois, USA

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Reviewed: Aug. 15, 2008

This was a very good bread. I'm getting ready to make it again. My whole family loved it. I'm also making some for my mom who loved it.

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Lieuvena

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

This recipe is a great use for an abundance of zucchini. It was easy to assemble and fool-proof. I ended up over cooking it slightly. I used my convection oven, but didn't adjust the bake time - My mistake. Surprisingly, the over-cooking didn't negatively effect the end result. The bread was moist (though crispy on the outside), chocolaty, and all-around delicious.

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Stephanie

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Reviewed: Aug. 6, 2008

My son picked this recipe out to make. He loves anything chocolate and he loves this bread. I personally like more traditional zucchini bread but it was moist and had a good flavor to it. We made three changes to the recipe. Instead of 1 cup of oil we did ½ cup oil and ½ cup applesauce. We omitted the nuts since my son doesn’t like them. We also added the chocolate chips to the dry ingredients. My son says he would make this again!

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Lisa0973

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Reviewed: Jul. 28, 2008

A wonderful recipe and the cinnamon gives it a lushious taste. Out of the oven and just warm (couldn't wait) was just right. Was going to give a neighbor one of the loaves but bet it doesn't last very long.

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Jackie

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Reviewed: Jul. 24, 2008

This is my absolute FAVORITE recipe for chocoate zucchini bread! I have made it more times than I can count and it freezes great!

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Heidi

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Reviewed: Jun. 30, 2008

delicious!! moist and chocolatey. my kids loved it despite the fact it had zucchini in it.!

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monica

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Reviewed: Mar. 20, 2008

This is pretty darn good. It's not overly chocolatety which is fine but it's also not overly moist and I added 1 cup of sour cream. I did use 6 tbsp of cocoa instead of the chocolate asked for. I will definitely make this again though.

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Angela

Cooking Level: Intermediate

Living In: Summerfield, North Carolina, USA

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Reviewed: Jan. 9, 2008

This is decent enough, but I wasn't overly "wowed" by it. I can't quite put my finger on why though. Maybe I'm just not a baked goods sort of person. I misread the recipe and put in 1 teaspoon of bicarb soda. I'll put less next time as it had a slight bicarb soda taste to it.

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citygal

Cooking Level: Beginning

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Reviewed: Dec. 4, 2007

This is an incredible loaf. My sons saw me putting the shredded zuccnini in it and vowed they weren't going to eat any, until they tasted it. I took the second loaf to work to share with colleagues. That lasted about as long as it took to slice it. Definitely a keeper for me. The only thing I changed was that I used half all purpose flour and half whole wheat flour.

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Peggy

Cooking Level: Expert

Home Town: Garden City, New York, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 15, 2007

Wow, this was so amazing. I omitted the nuts for my kids - "nut-free" school environment. I can't believe it is so good and so moist. This is a keeper and will be Christmas presents for teachers and friends.

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letstryagain

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

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Reviewed: Sep. 3, 2007

Very yummy. I made this with dark chocolate cocoa, 1.5 cups sugar, and a 1/2 c applesauce and a 1/2 c oil. I didn't even get to eat more than a piece or two, it was gone too fast!

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JHUBB

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2007

Made this into muffins using the large muffin tins. Baked for 20-23 minutes. Wow! My 90 year old grandmother thought they were the cat's pajamas and asked for the recipe (she's an avid baker still). Thanks for submitting this, Shanna!

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KO

Cooking Level: Expert

Home Town: Cleveland Heights, Ohio, USA

Living In: Mentor, Ohio, USA

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Reviewed: Aug. 21, 2007

Oh yes, this is very good. The few changes I made were: sub. 3/4 cup applesauce with 1/4 cup oil, 1 cup brown sugar with 1 cup white sugar, no cinnamon, and a little more than 2 cups zucchini. I also added the chocolate chips to the dry mix as suggested.

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