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Chocolate Zucchini Bread

January/February 1999, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (127 votes)

In this recipe remake, we replaced much of the oil with fruit-based fat replacement, reduced the amount of unsweetened chocolate but added cocoa powder and used half as many nuts but toasted them for maximum flavor. The result retained the original's tender crumb and rich, chocolaty flavor with only one-third the fat.



READER'S COMMENT:
"Made it with the applesauce. Turned out grea!. I would try the NF Vanilla yogurt next time. Baked it as a bundt cake. 40-45 minutes. "
Chocolate Zucchini Bread

18 Reviews for Chocolate Zucchini Bread

06/26/2016
Anonymous
Delicious but...

Tastes good but it took forever to bake. I used hot chocolate mix instead of cocoa but no other substitutions. Even after an hour it was still doughy inside. I don't have a slow oven - in fact it usually bakes items in less time than required. I also agree it did not rise as expected.

Comments
04/08/2013
Anonymous

The bread was very sweet but had an "off" flavor. I actually spit it out.

Comments
07/26/2011
My Favorite Chocolate Veggie Dessert

I sustituted 1/2 cup Agave nectar and 1/2 cup Demerra brown sugar for the white sugar and used 1 cup of applesauce and no oil and it came out perfect and moist! I make muffins using an ice cream scoop to scoop the batter! They freeze great! I have been using this recipe since I found it over a year ago! It's the best!

Easy, yummy, and sure to please!
Comments
11/13/2010
Anonymous

Made it with the applesauce. Turned out grea!. I would try the NF Vanilla yogurt next time. Baked it as a bundt cake. 40-45 minutes.

Comments
10/23/2010

Not what I was expecting the bread did not rise into what I would consider normal dessert type bread should (made 2 loafs as per directions) I thought the cocoa over whelmed the bread it all just tasted like chocolate. I also reduced the sugar and omitted the oil for more applesauce.

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