*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This bread is really good. I made a few changes, because I know what I like in a quick bread. I like it to be really moist and I find that the recipes with sour cream in them are best acomplished in this way, so I added 1 cup sour cream. I was also concerned with it not being chocolatey enough, so I added a few tablespoons of cocoa to the dry ingredients. I also added extra chocolate chips. I also did what other reviewers suggest, and add the choc chips to the dry ingredients so they don't sink and it worked well. I added a little more zucchini also. And seriously, this is the absolute best bread I've put zucchini into ever! And I've been making different zucchini bread recipes all week. (I have a ton of zucchini in my garden). With the changes I made, I would consider it about perfect! I'll make it again and again. You would never know it had zucchini in it. It's perfectly moist and delicious. Like a rich chocolate cake. Just wonderful!
This bread is a wonderful chocolatey treat. The texture is very moist. My only suggestions are: 1) thoroughly grease the pans 2) use mini chocolate chips in the recipe and 3) let the loaves cool at least 10 minutes before you try to remove them from the pan.
Nice bread. My husband had no idea it was zucchini bread, when I told him he was like ‘NO WAY’ I don’t know if that’s good or bad, either way it’s very good bread. Reading the reviews is very helpful because I had no unsweetened chocolate at home and I searched the reviews if someone had used something other then that, and I finally found people who used cocoa. Turned out great, 3 tablespoon of cocoa and 1 tablespoon of butter per square.
This bread was delicious and very moist. It got better the second day, even moister! I only used 1 1/2 cups of sugar instead of two, I used half whole wheat flour and half white, and replaced half the oil with applesauce. I used mini chocolate chips and didn't have any problems with sinkage. I will definitly make again!
This recipe is total crowd pleaser! I made mini loaves to give as gifts (they freeze well). Bake mini loaves for about 20 minutes. I also made this into an 8" layer cake and frosted with butter cream frosting and it was a hit at a neighborhood get-together! The cake took about 40-45 minutes.
Truly wonderful! I've baked this several times now -- though without the chips so far. I used a single bundt pan instead of two loaf pans and extended the baking time a bit. This even works with double the amount of zucchini (or a combination of zuke with grated carrots, pureed apple, or mashed banana...). Really great bread -- more like cake!
Fantastic. I actually used a large crookneck squash instead of zucchini. I also coated the chocolate chips (regular size) with flour and they did not sink as others had indicated. I used whole wheat flour but instead of 2 cups used 1 3/4 cups as I find whole wheat flour tends to be heavier and take away from the moisture. With this recipe I will use the full 2 cups next time. I also used half white sugar and half turbinado (brown) sugar. Next time I will try using even more turbinado and less white sugar. I also used egg replacer with success.
I baked this bread using 3/4 cup oil and adding some extra chocolate chips. I folded in the zucchini last to see if that would help chips from sinking to the bottom. It did! The bread was delicious! As an added treat, I microwaved slices just long enough to soften chips and served with cool whip.
A tip: grease your loaf pans beyond what you think is necessary; I greased mine well and the bread still stuck to the bottom. Overall this recipe isn't bad. Using the correct size pans, and knowing my oven temperature is correct, each loaf turned out to be about one inch tall on the sides and about two inches tall in the middle, which means that they are rather flat. I could have put all of the batter into one loaf pan, which I think I'll do next time. The bread is too sweet, and I have a massive sweet tooth, but the texture is fantastic. It is basically a chocolate cake, with an invisible zucchini surprise, and that's fine by me! All of my chocolate chips sank, despite adding a flour coat. If I were to make this again, I'd drastically reduce the sugar (I'd start out with one cup and see where that got me), and either use smaller loaf pans or one large one. Another thing: my loaves were finished at 50 minutes, so check yours before the time is up to make sure they don't burn.