90 Reviews of Chocolate Zucchini Bread

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!

From: Kasha

On Aug 10, 2003

When I saw this recipe, I thought, hmmm, I can easily make this nonfat, no cholesterol from a special diet person, so you'll have to forgive me for fiddling so much with this recipe. I'm sure the original is better, but this is what I did, I used 6 egg whites, instaed of whole eggs a cup of applesauce, in place of oil,a cup and a half of sugar, one cup of whole wheat flour, one and a half cups regular flour, everything else the same. The batter smells great, must be the cocoa-cinnamon combo, smelled great cooking too, now smells great sitting on the counter. When I saw the batter, I decided to put it in a 9x13 pan, to make one large cake. The result was great, even with all of these changes. It made what my mother would call a 'snack cake', perfect for breakfast, really good consistancy and taste. I'm going to go have a piece now. Great recipe, it's one I will make often, and so easy.

From: Nado2003

On Aug 26, 2007

YUMMY. I followed the recipe, except I ran out of sugar after 1 cup, so I substituted about half a cup of brown sugar for the rest. I baked it in a bundt pan for 50 minutes. But next time I will reduce the time a little bit because I think I might have dried it out a little. Maybe I should have taken it out of the oven at about 45 minutes when the toothpick inserted came out a little messy and let it finish off outside of the oven. It smelled great while baking and I could not wait to try it. I love it. I am eating it so fast, I am almost choking. This is like a chocolate cake with zucchinis. I grated the zucchinis by hand and did not wring out the moisture. Next time I may add a cup of golden raisins because I think it would complement the taste. And maybe reduce the amount of sugar to 1 cup. Thanks for a great recipe.

From: Cher Oliver

On Jul 23, 2008

I also added 1/2 cup more zucchini and some chocolate chips as noted by other people. I also put in slightly less oil and sugar, maybe 1/4 cup less. I didn't have a bread pan, so I cooked it in an 8 X 10 cake pan. It took about 45 minutes instead of an hour. I took it to a party where everyone asked for the recipe, so it was a winner. They all thought it was cake, I served it with ice cream.

From: lizzypoo222

On Aug 23, 2007

This recipe was Outstanding i added a bag of milk chocolate chips it was wonderful i highly reccomend it!

From: SrtaMaestra

On Aug 22, 2008

I made this a couple of days ago, and we just love it! I replaced the oil with unsweetened applesauce, cut the sugar a little, replaced about 1/2 the flour with whole wheat flour, and stirred in a package of mini semi sweet chocolate chips into a double batch. We got 2 large loaves, a pan of 8 mini loves, and one loaf in pan that is a little smaller than normal. My kids & husband love it. We warmed slices of it last night, topped with ice cream and dark chocolate syrup for a quick but awesome dessert! UPDATE: This bread kept very well in the refrigerator, and froze and thawed very well also. We served the dessert I mentioned earlier to guests and they requested it again the last night they stayed with us! I do tend to measure the zucchini a little on the heavy side, (heaped up a bit) if that helps anyone else's measurements. Super recipe!

From: Willbear

On Mar 9, 2006

Very tasty! I had a shiny silver loaf pan and a dark black loaf pan, the darker one took only 45mins, but the shiny took the full 1hour. My 5 year old loves it, and that's what is the most important!!

From: Chef #899421

On Oct 6, 2009

Wowza! I made this with 1.5 cups of sugar and all whole-wheat flour, and it was wonderful!!! I made tons, froze them, and put them in my kids' lunches to keep the bag cool! Awesome!

From: Ms.Wren

On Aug 11, 2009

This rocked I added chocolate chips and brought it to work everyone loved it.