Chocolate Zucchini Bread

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

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. "

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17 Reviews for Chocolate Zucchini Bread

04/08/2013

Anonymous

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

Comments

07/26/2011

kimros

Recommends this recipe

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!

Pros: 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

majstikleo

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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09/15/2010

Anonymous

This was fabulous! Loved by all. I'm guessing that even people who don't like zucchini bread would like this because you can't even tell it is part of the recipe. I did decrease the sugar to 3/4 c with no adverse effects. It was incredibly moist and delicious.

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