Chocolate Zucchini Bread

This is a great recipe. Kids loved it.

This turned out like a chocolate cake. It was extremely moist and very well put together. The recipe yielded me 12 muffins and one loaf bread. I didn’t have the unsweetened chocolate squares so I substituted 6 tablespoons of unsweetened cocoa powder and 2 additional tablespoons of oil to the recipe. My family has gone through the entire tin of muffins within an hour. Made from summer squash growing in our garden. I will certainly be preparing this recipe in the future.

I have to agree with the others who commented that the pans need to be heavily greased and I think flowered would be a good idea. Mine breads stuck and the chocolate chips sank to the bottom which is menitoned in previous reviews. Sure wish I had read the reviews first! Otherwise the bread is good tasting but as someone else commented it is sweet enought to be a dessert!

This was delicious! I used a forgotten zucchini from my garden, it ended up being closer to 4 cups shredded; other than that, the recipe did the trick. I made one loaf, and 18 muffins (baked for 20-22 minutes). Will definitely make this again!

Nice but the cinnamon did not add anything for me. Followed other recommendations and cut the sugar. Even at one and a half cups it was a nice sweetness level. Chocolate chips sank even when coated with flour. Needed a bit more moisture for my taste.

Good taste but I found it overly sweet. Definitely more like a dessert than a coffee bread.

I followed the recipe exactly except I didn’t have 2oz unsweetened chocolate squares, so I made it with 2T melted shortening and stirred in 6T unsweetened cocoa powder. Needed to melt it anyway per recipe so it was an easy substitution. I read the many reviews that said the bread stuck to the bottom of the pan. I learned a trick recently – spray the pan, cut wax or parchment paper to line the bottom, then spray it as well. Mine came out perfectly. It seems to be more of a cake batter than a bread batter, and the smell has me thinking it needs to be topped with vanilla ice cream. 🙂 My husband is circling the kitchen island wondering when it will be cool enough to cut.

I use 3 Tbs. of Hershey’s cocoa powder instead of melting chocolate. I also spray pans with Pam and line the bottom of the pans with parchment paper.

My kids loved it! Probably a bit overdone but really good. Almost did as directed. Used cocoa powder and tbsp of butter instead of melting chocolate and only took 40 minutes in a gas oven.

Every one in my family loves this bread

Very good recipe, all recipes is the first place I look for good recipes, I grease my pants and use parchment paper on the bottom, my family loves this recipe, I have made 4 loaves so far! ❤️

It was real moist and yummy. The only challenge I had was the bread did not come out of the loaf pan easy. Recipe called for greasing pan only. I sprayed with coconut oil very liberally and not sure if that was the reason or not. But other then that. The flavor was very good. I added nuts to mine for some added flavor and texture

I used 6 TBSP of cocoa powder and 2 TBSP of butter instead of chocolate squares, three cups of zucchini and applesauce instead of oil. Topped with chocolate chips, walnuts and caramel sauce in a 9×13 pan for 40 minutes. Totally delicious! Thanks for the recipe!

Use mini chips for any fruit or vegetable breads and they will not sink. This recipe is easy to half for one loaf and also easy to modify to your taste such as reducing the oil and sugar by 14 each. I agree that it may not need to bake a full 60 minutes, but that depends on your zucchini amount and moisture. Enjoy!!!

The taste was good- not over the top, but good. I give it 3 stars bc as someone else mentioned- it sticks to the pan incredibly bad. I’m not sure why; I greased it a good amount, and I do bake a lot, so it’s not like I’m a newbie. The batter definitely does not make enough for 2 loaves, unless you like them thin. I got one loaf out of it and 8 small cupcake/muffin size. The loaf also cooked in 55 min, not 60-70. Also. The chocolate chips sank to the bottom, even though I coated them in flour. But- to be fair- that’s one area of baking that I’ve never had success at- making chocolate chips not just sink. Lol I think if I make this again, I will grease and flour pan, or, use parchment paper. Maybe eliminate the chocolate chips.

We prefer the 60% chocolate chips, but that was the only change. It was DELICIOUS. One comment for others. Grease and flour loaf pans. I used wilton non-stick pans with light grease. The bottoms stuck! So next time, I’ll add a bit of flour to the pan.

Made it exactly as printed except for the 2 squares of unsweetened chocolate. I used 1/2 cup of baking cocoa. It was brownie like with a slight fudgy texture. My husband and Son loved it. I did use a bundt pan since I do not have loaf pans and it came out perfect. This is a keeper every year.

This is by far the best chocolate zucchini bread I have ever made! I always double the vanilla when baking anything, but other than that, I followed instructions. My pans are ceramic, if that makes any difference.

So delicious! I substituted the 2oz chocolate with 6 tbsp cocoa & added 1 teaspoon of baking powder. Greased the pan heavily with butter & the outside came out perfectly crunchy while the inside was moist & light! I used one 9×5 inch loaf pan & it fit perfectly. Served with whipped cream. Will definitely make again!

This is the best I’ve ever made or eaten. The changes I made are standard baking changes people often make – cocoa instead of squares, replaced half oil with applesauce, changed some sugar to brown (depth of flavor) & reduced sugar amount. Here is what I did: I used 1/2 cup cocoa; 1/2 cup oil & 1/2 cup applesauce; 1 cup brown sugar & 1/2 cup white sugar. I also doubled the zucchini to 4 cups. Most recipes I’ve made use 2 cups zucchini per loaf. Perfection.

Delicious. My teenage boys approve.