Chocolate Zucchini Bread

From: sugarlovinmom

On Nov 23, 2009

Good! I used some zucchini that I had frozen, and substituted applesauce for half of the oil - it was almost like a brownie, but not quite as sweet and fudgy.

From: ManglinYourRecipes

On Oct 30, 2009

Great! And, I even used half applesauce/half oil..and half splenda sugar substitute/half sugar. I could never tell these are practically good for you!

From: Cooksci

On Aug 30, 2004

The little hunk of bread pictured with the chocolate and zucchinis is the last of two large loaves after one day in a family of 5. The chocolate taste shines and the zucchini adds moistness and a slight chewy texture (but not rubbery). The bread rose well and the finished loaf was light and airy for a quick bread. I reduced the sugar and oil by 1/4 cup each for high altitude adjustment.

From: Jaymee

On May 20, 2004

This was really tasty. I got one small loaf and 12 medium sized muffins out of the recipe and just adjusted the cooking time. Put a little icing on the muffins and the kids thought they were eating cupcakes!! Very rich and yummy...maybe a little on the dry side for me but I squeezed some of the water out of the shredded zucchini which I won't do next time. The cocoa and cinnamon are a delicious combo. Will definately make again!