Chocolate Zucchini Bread II
This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor.
This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor.
Delicious! I made it a bit healthier by omiting the chips, using applesauce instead of oil, replacing 2 c. of AP flour with Whole Wheat Flour, and using honey in place of sugar. The flavor was excellent...very chocolatey and sweet. Will make it again.Read More
I rarely go back and write a review but I had to on this one.. there were so many good reviews that I was so dissappointed when my turned out extremely dry... I followed the recipe to a T ... Will not make again ... should have went ahead and used my orginal choc zucchini receipe that uses 2-1/2 c - flour and 1/2 c cocoa....Read More
Delicious! I made it a bit healthier by omiting the chips, using applesauce instead of oil, replacing 2 c. of AP flour with Whole Wheat Flour, and using honey in place of sugar. The flavor was excellent...very chocolatey and sweet. Will make it again.
I've been making this recipe for a couple of years and it's become a family favorite! I make it as written with the only exception being that I add the chocolate chips to the dry mix so they won't sink. Great recipe!!!
Excellent as is! Family, co-workers, neighbors, and college students devoured it. Cinnamon sounds like a lot, but was just right. Using mini-chocolate chips, can be baked for 45 min. in five small loaf pans, frozen in quart sized freezer bags. Tastes great slightly warmed in microwave.
I made 24 muffins instead of two loaves and they baked up in 20 minutes. I liked the recipe overall but I think it could use a little more cocoa powder in them next time. Coat the chocolate chips with about 1TBPS of the dry mix before adding it to the batter and they will not sink.
I baked this in a Bundt Pan so it took less time like 45 minutes. I also dusted powdered sugar on top when it was cool and I took it to work. Everyone loved it, it was all gone within 30 minutes. This is a very moist and tasty dessert.
Very good. I decided to only add a quarter cup oil and subsituted the rest for apple sauce. Turned out moist. Also added two tablespoons cocoa powder. Will make this again.
I rarely go back and write a review but I had to on this one.. there were so many good reviews that I was so dissappointed when my turned out extremely dry... I followed the recipe to a T ... Will not make again ... should have went ahead and used my orginal choc zucchini receipe that uses 2-1/2 c - flour and 1/2 c cocoa....
Awesome bread! I omitted the walnuts, used applesauce for most of the oit and used 1/2 whole wheat flour. Turned out great! Thanks Shanna!
So Good! I followed the recipe exactly. Except I used mini chocolate chips!! I made these into about 24 muffins and baked for 30 minutes! SO GOOD!
Made this into muffins using the large muffin tins. Baked for 20-23 minutes. Wow! My 90 year old grandmother thought they were the cat's pajamas and asked for the recipe (she's an avid baker still). Thanks for submitting this, Shanna!
Very yummy. I made this with dark chocolate cocoa, 1.5 cups sugar, and a 1/2 c applesauce and a 1/2 c oil. I didn't even get to eat more than a piece or two, it was gone too fast!
I made this recipe using half applesauce and half vegetable oil, plus added extra cocoa powder. I made one loaf and used the rest of the batter for muffins (which I baked for 30 minutes). I liked the taste, but the muffins were a little dry. Maybe I cooked them a little too long?
I am only giving it three stars because it needs a bit of tweaking (IF you like your Zucchini bread moist) Otherwise the taste is fine. Not bad, rather good, but not making you say "wow"! that is good zucchini bread! What I changed was I added Almond extract instead of Vanilla and doubled the cocoa powder. I left out the Chocolate chips because I don't think Zucchini bread should have chocolate chips in it. I am glad I doubled the cocoa powder, it was perfect. That is all I changed and it still is not very moist at all. I like the flavor, but if anyone has any tips on how to make it more moist, I would be glad to hear it.
Pretty good recipe to use as a base. I subbed a third of the flour with WW flour, 1/2 of the oil with my home canned unsweetened applesauce. I also made a combination of mini-muffins (12-14 minutes), regular muffins (14-16 minutes), and mini loaves (25-30 minutes). My whole family loves them :)
My son picked this recipe out to make. He loves anything chocolate and he loves this bread. I personally like more traditional zucchini bread but it was moist and had a good flavor to it. We made three changes to the recipe. Instead of 1 cup of oil we did ½ cup oil and ½ cup applesauce. We omitted the nuts since my son doesn’t like them. We also added the chocolate chips to the dry ingredients. My son says he would make this again! Update: We now use all applesauce instead of oil. On one of the batches we put in strawberrys and then another one we put strawberrys and bananas. They were wonderful both ways.
This is an incredible loaf. My sons saw me putting the shredded zuccnini in it and vowed they weren't going to eat any, until they tasted it. I took the second loaf to work to share with colleagues. That lasted about as long as it took to slice it. Definitely a keeper for me. The only thing I changed was that I used half all purpose flour and half whole wheat flour.
Awesome recipe and soooo moist! I doubled the batch and made 4 loaves at a time. To bake all 4 simultaneously you will need all 60 minutes of baking time.
Love this recipe. I searched around and liked this one the best. I used this recipe and it made about 6 of the mini loafs. One word of caution, don't fill up to the top because it rises pretty high. Defintely will make more.
I have to give this one an A+! I changed a couple of things to suit my taste. First, I only added 1 teaspoon of cinnamon. Not to fond of cinnamon. I did not add the walnuts or chocolate chips, but only because I didn't have the chocolate chips, and didn't feel like chopping up walnuts. Lastly, I baked it in a bundt pan. It took 55 minutes or a little more to cook completely. Then I topped it with a chocolate glaze. Very moist, very yummy! A keeper!!!
I MAKE THIS EVERY YEAR AT CHRISTMAS TIME AND EVERY YEAR DURING THE YEAR I GET REQUESTS TO MAKE MORE... THIS IS THE BEST ZUCCHINI BREAD I HAVE EVER HAD...
This is a very moist and tasty chocolate bread. I made it to use up an overabundance of summer zucchini and put it in the freezer for when my family was no longer tired of baked zucchini goods :) It froze very well, and tasted great. I skipped the walnuts because my sister is allergic, and wasn't so sure about the chocolate chips, but added them anyways. I'd like to try this recipe again without the chips, or maybe with mini chips, because I didn't care for the big chunks. I know, I'm weird, even though I absolutely adore chocolate, I'm not a fan of big chocolate pieces in my bread. Other than that, this is a good, tasty bread that I will make again when I have to much zucchini around. Thanks for sharing!
Better for muffins than bread.
I totally forgot the vanilla extract but it turned out delicious! Instead of bread I made 24 large muffins and 14 mini muffins. So looking forward to our mornings with coffee and this bread!
I have been making zucchini bread for years. I love it, but my kids were never too crazy about it. I decided to try this chocolate version, and it was a big hit! The kids didn't even know there was zucchini in it (and what they don't know won't hurt them). It was so moist and delicious, it didn't last long in our house. Definitely a keeper!
excellent! i added one more egg the second time i made this because it seemed to fall apart too easily and was more like chocolate cake than bread. everybody loved it!!!
Only change I made was to exchange one cup of flour for whole wheat. Bread was a sweet treat, and enjoyed by all. Thanks!
Made 20 cupcakes with this recipe. Omitted the cinnamon, used 1/2 applesauce, 1/2 oil. Cooking time was 15 mins. Absolutely awesome result. Thanks!
With just a delicate hint of cinnamon, this tastes & smells of chocolate. The zucchini kept the loaf moist even after a few days. I was not disappointed.
Very good and moist. It a keeper
This bread had a very good flavor, but it was a little dry. I followed the directions to a T.
delicious!! moist and chocolatey. my kids loved it despite the fact it had zucchini in it.!
This is the best! My idea of a hot meal is delivered to the door, even I can make this bread, my 5yo ate 75% of it by her self. Thank you.
The best recepie ever. Tried first time, followed what it says and it turned out great. Thanks for posting it!! Keep it up.
This recipe is wonderful. I usually make this instead of regular zucchini bread. It tastes great w/o the nuts too. I've get requests from my family to make "that chocolate" bread.
wow! I have never had so many people yell at me for making the best dang bread ever! I changed it a bit. I used 1/2 cup of oil and 1/2 cup of sour cream. I used 1 cup of granulated sugar with 1/2 cup of granulated sugar and stevia bleand. I omitted the nuts and used a hot cocoa mix. I also didnt measure the chocolate chips, I just dumped them in. Cant have too much chocolate. It was super yummy. My new go to recipe.
I have a zuchinni bread recipe that I've been making for years but this one was better by far. I agree with the other review, throw out all of the old chocolate cake recipes! I made this in a bundt pan and sprinkled with powdered sugar and it was fabulous. I froze zuchinni from the garden so I'll be making this many more times.
Sooooo so good! I was out of chocolate chips so I squeezed in some chocolate syrup instead. Very moist and quite tasty! A definite hit with family and friends.
I made this bread with whole wheat flour and omitted the nuts- it is delicious and a great way to use up all this garden zucchini! I also baked in a well-sprayed Bundt pan for 45 min, let it sit on the stovetop about 30 min and then it slid right out of the pan, no fuss. Will definitely make this again.
It's delicious! I didn't change a thing.
This bread is fabulous! It is now my son's favorite breakfast bread, although it is sweet enough that I sometimes make it as a dessert as well. I've made it several times and people love it every time!
This was a very good bread. I'm getting ready to make it again. My whole family loved it. I'm also making some for my mom who loved it.
Excellent. I used whole wheat flour, replaced oil with applesauce, added mini chocolate chips, and 'shredded' the zucchini in a food processor (then pressed excess liquid out). Best I've had.
I made muffins instead of bread, and they turned out great! I did'nt add the walnuts because I don't like them instead I added more chocolate chips after all you can never have too much chocolate. They are great!!!
This was great! We used half oil/half applesauce and cut down the sugar to 1 and 1/2 cups. Then we added chocolate chips, raisins, and cranberries. We made mini muffins out of the batter and sprinkled powdered sugar on top. They were amazing!
excellant recipe,my family said it was to die for. YUMMY
The cinnamon in this recipe really makes it extra good. It's a huge hit with everyone who tries it!
This is the best bread I have ever made. I have already made 3 batches. I tried milk chocolate chips and semi-sweet. Both are very good. I will definately make this bread every summer when my zucchini is overflowing.
Both my family and my husband's coworkers loved this recipe. My better half told me to throw out all my chocolate cake recipes and make this instead because it is so moist. I halved the cinnamon because a full tablespoon seemed like a lot and I could still taste it just fine in the bread.
This is pretty darn good. It's not overly chocolatety which is fine but it's also not overly moist and I added 1 cup of sour cream. I did use 6 tbsp of cocoa instead of the chocolate asked for. I will definitely make this again though.
Okay but not great. I made it to recipe and it came out bland. It's moist but it's kind of tasteless. I don’t think I’ll make this again.
DELICIOUS!!! As for other bakers who say it is not moist enough....don't know what to say, because half a cup of oil in anything ought to be phenomenal. Add your zucchini shreds, oh my. Have been making this recipe for a few years now and everyone loves it. If I have applesauce on hand, I will sub out some of the oil.
This bread is so good! It's the only zucchini bread recipe I use.
While this recipe tasted ok, it was not really what I expected as far as I couldn't really taste the chocolate too much in it. I personally love the combination of chocolate and cinnamon, but to me this needs more chocolate flavor.
This is my absolute FAVORITE recipe for chocoate zucchini bread! I have made it more times than I can count and it freezes great!
Very good. I had a big ol' zucchini so I doubled the recipe. I used half applesauce for the oil and it worked very well. This had a really good flavor with the chocolate chips and nuts. Very moist as well.
I made this bread to use up some of the zucchini our garden is producing and it turned out amazing! i used 4 smaller bread pans and cut the bake time almost in half and used applesauce instead of vegitable oil. This recipe is so popular, 4 of us have gone through almost the whole thing in about 3 days!
Very good! The chocolate chips and nuts are great additions.
All I can say is "Wonderful". I make this every year with the zucchini out of my garden and everyone loves it
Great flavor, but was really dry. I had to add a lot of extra vegetable oil and it was still pretty crumbly. Maybe next time I will add an extra egg or less flour.
Very good. Next time, I'll cut down on the sugar a bit, add more zucchini, and maybe try it as muffins or in a bundt pan.
A big hit, twas all gone in 15 minutes.
Oustanding recipe! Followed everything except used egg replacer! Worked wonderfully!
So tasty. I halved the recipe because I only had enough zucchini for one loaf (and only one loaf pan). Since 1 1/2 eggs is a pain to deal with, I did 2 and it worked. The only other thing I changed was using canola oil instead of vegetable, and I omitted the walnuts since I didn't have any. I think that this is more than fine without them. This is very delicious and disappearing fast!
This bread is delicious! My husband and co-workers love it too, thanks for sharing! I followed the directions as stated except that I accidentally added more chocolate chips (no one seemed to mind).
I've made this recipe 3-4 times and it's always very popular! I substitute half of the oil with unsweetened applesauce, and only add 1 1/2 or 1 3/4 cup of sugar instead of 2. I also use semisweet chips without milk in them, so it's dairy free. It's so moist and rich, no one ever believes me it's zucchini bread! :D
You can't even tell this is zucchini bread. Very moist and a definite hit at parties! As mentioned before, the cinnamon is an awesome touch.
Very good! I used whole wheat flour instead of regular and I substituted applesauce for the oil. It turned out great! Thanks for the recipe!
Pretty good, but a little dry.
This recipe is amazing.
As is, this recipe is just ok. It's a little dry and could use more chocolate. I made it again yesterday with a couple changes. I reduced the flour to 2 1/2 cups, added 1/2 cup cocoa and 1 cup of sour cream (1/2 c. for each loaf). Those changes made it super moist and chocolatey, 5 stars!
I thought it was quite excellent. I omitted the walnuts and baked for an hour and 45 minutes. I think I will omit or cut back on the cinnamon next time. It wasn't a bad flavour, it just seemed out of place.
This bread is fantastic. I omitted the cinnamon because I wasn't sure that my kids would like the taste. Will try it next time. Great way to get my son to eat his veggies!!
This didn't last long in our house. Thanks for a great recipe.
My 8-yr old LOVES this! We make it as muffins to make it easier for him for breakfast and snacks. He loves to help me make it and then burn his tongue eating them as soon as they come out. We use steamed and pureed zucchini and cut out the oil all together.
This bread was delicious! I baked it in a pan of mini loaves and my kids ate 1 1/2 loaves as soon as they came out of the oven. They don't normally eat zucchini so I will definitely make this again often to increase their vegetable intake. I also took it home for our family Thanksgiving and it was a hit. Thanks again for a wonderful recipe!
Excellent. I made a lower fat version using applesauce, and it turned out excellent - very chocolately and moist.
Good recipe! The cocoa powder makes it easier to mix up. It helped to add half the chocolate chips in after the batter was poured into the pan.
This was really good! Not dry at all. I used applesauce instead of oil and skipped the chocolate chips and nuts. Otherwise, I made as written
Absolutely fabulous. My husband brought most of it to his offce and he said it was devoured in minutes. A keeper that I will certainly be making again!
Followed recipe exactly. Good but more of a cake-like consistency. I prefer a more moist zucchini bread.
I've made this a couple of times. Every time I make it - it gets rave reviews. Especially from men. My husband loves this bread. I made a couple of loafs as gifts to relatives and neighbors. My husband took 2 loafs to work. His coworkers made a point to come over and rave that is was the best zucchini bread they ever had. Even the FedEx driver ate a couple of slices. The only thing I do different - is I just break the walnuts in half.
This batter enjoy up resmbling a thicker cake batter. I ended up using an extra 1/4 c. of cocoa and an extra half cup of shredded zuchinni. I ended up making muffins. Depending on your muffin cup size, you need to bake @ 350 degrees fro 30-25 minutes Used the full mount of oil and they came our super moist, I used canola oil. I also used half again of the cinnamon. High caloric value but super yummy. Going to frost with hershey's frosting from this web site. Fun to make. :)) Will definitely make agan.
Wow, this was so amazing. I omitted the nuts for my kids - "nut-free" school environment. I can't believe it is so good and so moist. This is a keeper and will be Christmas presents for teachers and friends.
My son loves this bread! Thank you!
This recipe is a great use for an abundance of zucchini. It was easy to assemble and fool-proof. I ended up over cooking it slightly. I used my convection oven, but didn't adjust the bake time - My mistake. Surprisingly, the over-cooking didn't negatively effect the end result. The bread was moist (though crispy on the outside), chocolaty, and all-around delicious.
Like others, I used 1/2 cup oil and 1/2 cup of applesauce. I didn't add a full cup of chocolate chips or walnuts...maybe a 1/2 cup each. I also used one cup of white flower, one cup of whole wheat flour and one cup of white whole wheat flour to make it healthier. It tasted amazing! My boys loved it and I will be making it again.
We didn't really like the cinnamon in this recipe abd it was somewhat dry. I altered the recipe by decreasing flour by 1/4 cup and used bitter sweet chocolate chips, which we liked much better. Great use of a vegie!
Good flavor and no one even guessed it was zucchinni bread. Mine came out very very dry, though. I might try this again.
I will never make this again. So dense & dry. No moisture. The loaf was so heavy. Will stick to Mom's Zucchini Bread, no cocoa!
finally a way my kids will eat veggies
Exellent, no one knows its zucchini bread unless you tell them!
This bread recipe is excellent, it has a nice chocolate flavor, but not too chocolatey.
Great bread! Make sure you don't leave them in the pan too long after baking though, otherwise they get hard to take out of the pan.
Excellent recipe! It even works with gluten-free flour!
Hmmm. I'll stick with "Mom's Zucchini Bread" on this site - which I think is precisely the same recipe, but minus the cocoa. For some reason, the cocoa changes the consistency in a way that is just not great.