Chocolate Zucchini Bread

From: adopt a greyhound

On Jul 4, 2009

Great flavor. I made one loaf and 2 mini loaves. Baked the mini loaves for 30 min. Reg. loaf 50 min.

From: Champagne Taste with a Beer Pocketbook

On Jul 1, 2009

This is fantastic! I made a few alterations suggested by another user (subst. applesauce 1:1 for the oil, and using 6 egg whites for the 3 eggs. Also used 1 cup splenda baking sugar for the 2 c sugar). I added 4 squares of dark chocolate broken to small pieces. It was great. I can't stop eating it...I wished I had made 2. I baked it in a 9x13 glass dish as that was all I had. I think next time I'll reduce the cinnamon to 1/2 tsp. Thanks for posting. Now I don't feel bad giving the boys chocolate cake for breakfast.

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!