By itsjustme on August 07, 1999
Photo by superblondieno2
Photo by superblondieno2
Serving Size: 1 (139 g)
Servings Per Recipe: 10
"I've wanted to make this bread for awhile. Not because it sounds great, because let's face it. Chocolate and Zucchini. No, just no. But I love zucchini bread and I have been so curious! I had to sub 1/2 cup applesauce for the oil because although we have avocado oil, olive oil, sesame oil... too many oils to mention, I ran out of vegetable oil! Avocado oil might have been okay but I didn't want to risk it. Chocolate and avocado sounds worse than zucchini... anyhoo So after I dumped in the 1/2 cup of cocoa I made a sad face like this :( and tossed in an extra 2 tablespoons. That cup of cocoa looked lonely. Oh goodness the batter smelled delicious. Baked it for an hour, but I think that was just a smidge too long for me. Next time I'll take it out a few min. earlier.
This bread... makes an awesome peanut butter sandwich. haha! My kids really liked it, even though my son claims he does not like chocolate. I'm glad I tried it!"
"My Husband could not even believe it was zucchini bread. :) He took a 9x13 pan of it to work and hard a hard time sharing I had to make a double batch the second time around so he would have some for home. Makes great mini loafs as well. This will be one I make around the Holidays to share. Already shredding extra zucchini from the garden and freezing in zipper bags for holiday baking when my garden is no longer with us. Highly recommend this recipe."
"Made as written, except: I added about a cup and a half of chocolate chips, made these as muffins (got 24 out of the recipe), and sprinkled raw sugar over the tops. Baked 20 minutes and got amazing results! The family loves these, even the 13 year old who pulled a face when he heard the muffins were made with zucchini (he just finished his second one). Thanks for a new family recipe!"
"I'm always disappointed to see peeled zucchini in zucchini bread.... It loses the point of having it there I think. I didn't peel the zucchini, used 1.5 cups of sugar rather than 2 and organic spelt flour. It turned out AMAZING! I've made it twice and it's like eating cake. My 3 year old son took it to his school for snack time and everyone raved. I think the base recipe is excellent but encourage people to get the full benefit out of using a veggie by not peeling it - it doesn't affect the texture but adds fiber and nutrients to a treat :) Thanks for the recipe!"
"This was very good! I made this with 3/4 cup oil,1 1/2 cups sugar, and substituted one cup of the AP flour with whole wheat to make it a little healthier. Very moist and tender."
"This was delicious and moist. It tasted like a rich chocolate cake so if you want more zucchini taste, you might have to adjust the amounts. It was done after 45 minutes so I suggest checking."
"I want to give this 5 stars but it doesn't quite get it. I followed the directions almost to a T- the only thing I did different was use a bit more zucchini than it called for as I had several tiny ones I needed to use up. I poured the batter into two pans of the size called for, popped them in the oven, and after 45 minutes poked them with a toothpick, which came out clean. Unfortunately I think I should have poked them about ten minutes sooner because its not very moist like so many people are saying. You definitely need something to drink with it and not because its overly sweet. <br/><br/>However, with a properly adjusted cook time (I'm thinking 30 to 35 minutes) I think this would turn out beautifully! The flavor is very good, and I hope it will be a hit at our party tonight!"
"Super chocolate muffins, moist and just enough sweet (I used 1,5 cups of sugar and substituted half a cup of oil with apple jam) and in the healthy side because of the zucchini. Will be making these again! Thank you for this great recipe!"
"I make a ton of quick breads, and this one was very good. I often have a surplus of zucchini in the summer and often forget I can use it for bread. Adding the cocoa transforms a so-so bread recipe into something special. Also, I had never before made a quick bread that didn't instruct you to mix dry ingredients in one bowl, wet ingredients in another. I used one big mixing bowl and everything worked out fine, saving me additional clean-up. I also forgot to peel the zucchini...no problem! Next time, I'll add a few walnuts.I also cut back a bit on the sugar, to 1 3/4 cups and it was just sweet enough."
"I so wanted to love this after all of the great reviews, but it wasn't great for us. I made banana zucchini bread and this chocolate zucchini and everyone liked the other one better! this just didn't have much flavor though i used a good quality (ghiradelli) cocoa powder and wonderful fresh zucchini. it was fine, moist enough and the texture was good (i did 1/2 applesauce 1/2 oil) but just too bland. it would be a lot better with some mini chocolate chips and maybe nuts in there."
"AWESOME recipe....even my kids LOVED this bread! Reminds me almost of devils food cake...very moist and the texture is great! I did use 1/2 c of oil and 1/2 c unsweetened applesauce instead of a whole cup of oil....definitly a keeper!!"
"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."
"This got high praise from my family and my work family! I made as directed except decreased baking time to 45 minutes. I don't know if this is anywhere in the comments but I did not drain the zucchini (i.e. press the liquid out). I think this would be really good with some raisins in it as well."
"UPDATED: 7/2014: I've made this a few dozen times and it's always delish. However, this time I used coconut oil. And it took this bread to a whole. Nother. Level. I think I just may use coconut oil from here on out! Hubby said it tasted like german chocolate cake.<br/><br/>Outstanding!! I used 1/2 oil and 1/2 natural sweetened cinnamon applesauce. I also added 1/4 tsp. espresso powder. The loaves came out beautifully!"
"Used this recipe as a foundation for making a healthy bread for my sons to have for breakfast. For the flour, I used 1 cup of oats and 1 1/2 cup of spelt powder. I subbed half the oil with applesauce and used 1/2 cup of honey instead of the 2 cups of sugar. I also added walnuts. The loaves were done cooking in 40 minutes. They're really good! Thank you!"
"made them into giant cupcakes. added an extra 1/4 cup of cocoa powder, sprinkled white and dark chocolate chips on the top. Baked for about 30 minutes. Its yummy, thank you!"
"I have made this recipe so many times, and I love it! I always add chocolate chips! I make this recipe so often that when I have an abundance of zucchini in the garden in the summer, I shred it, bag it in 2 cup portions, and freeze it for later. Recently I have been substituting applesauce and pumpkin for the oil, turbinado and honey for the sugar, and white whole wheat flour for the white flour. My 2 and 3-year-old call them "cupcakes" at our house!"
"Ok mabe I didn't try it but it sounds great (and simple in the way you put it)! It realy helped with my homework! It was to write a egyptain recipe.Five stars for simple instructions and moldable(as shown in picture, you can put it in cup cases!)."
"I only have one issues with this recipe...not devouring it in one night. I made them in cupcakes tins, 20 minutes at 350. Made 28 yummy muffins."
"This is such a great recipe! The first time I made it as written ( I always follow as written the first time, how can you rate something when you have changed it right of the bat? Just sayin) The next time I added chocolate chips. Oh Man! My hubby said.. don't you dare give any of this away! This is the best bread you've ever made! I agree! It was sinfully good! Thanks for making me look good! Can't wait to make more!"