Chocolate Chip Zucchini Bread

This was excellent. I doubled the recipe and made muffins as well as a loaf of bread. My muffins turned out slightly chewy-ish, I was expecting it to be just a little lighter. But excellent taste and like most quick breads, a cinch to make. I plan on using this recipes many more times.

Delicious! I will be making this recipe again.

Nice and moist!

This was really delicious. It was dense and moist, almost cake-like in texture and consistency. It came together quickly and got rave reviews. I did skip the cinnamon ... tasty!

The parents in our soccer league are impressed that I was able to get their boys to eat zucchini. This recipe is awesome! Finally, a vehicle for the summer onslaught of zucchini. It is especially good on a cold morning with a cup of steaming tea.

Loved this bread!

This is a really great recipe! I was worried that the cake would be dense and hard (it gets very brown), but it was really moist! I think I may have grated the zucchini a little too small because I can barely taste it and can't see it at all. Next time I'll use the larger holes on my cheese grater. I will definitely make this again!

WOW!!!! My sisiter told me about this one..had to make it since my zucchini crop has exploded! I did however increase the cocoa powder to 1/2 cup ( I made 2 loaves) and I have a grain grinder which I used 2 cups whole wheat white flour and 2 cups white flour. Next time I"am going to eliminate the cinnamon and use vanilla extract, not a fan of cinnamon in chocolate. I like the idea of one reader putting a chocolate glaze over the loaves. And the loaves are nice looking! Wonderful recipe and putting it in my recipe file.

Great recipe. I made it into 12 muffins and a mini loaf. I subbed 1/2 c. whole wheat pastry flour and 1/2 c. wheat germ for one of the cups of white flour.

Awesome!!!! I have made this several times now. I will often make cupcakes and frost for b-days. the kids don't even know there is zucchini in it, which I love. It is sooo moist and delicious. For cupcakes I really cut down on the time about 18-20 minutes.

Awesome recipe! Smells so good baking and tastes even better. Not overly sweet and a great way to get kids to eat veggies. Will make again and again!

Whole family agree with AWESOME! First time made for coffee hour guests, now it is a regular during zucchini growing season. Add a chocolate glaze, just to be different. Good but not needed. I am going to substitute stevia for sugar when I make it next.

I will definitely try this again. I prefer a little less cinnamon, a little more sugar and a touch more oil. I am also interested in swapping a 1/4 cup of flour for flax meal. This is a great way to make the most of all our summer zucchini.

Excellent! I used only 1/2 c. of sugar and substituted 1/2 c. whole wheat flour for white. The bread took about 1.5 hr to bake. Turned out beautifully - will definitely make again.

Made 16 muffins instead of the loaf of bread, wonderful. Definitely will make again.

Really great zucchini bread. The best with a bit of butter. Remains so moist because of the zucchini. Check out the post: http://www.themessiekitchen.com/search?updated-max=2010-08-01T20%3A48%3A00-04%3A00&max-results=7

Yes yes yes! This was absolutely fantastic. Can't wait to grow some more zucchini this summer to make it again. Check out my full review at http://alittlenosh.blogspot.com/2010/07/chocolate-chip-zucchini-bread.html

I love love love this bread. First time I made it, I didn't tell anyone in my family there was zucchini in it. My 12- and 8-year-olds gobbled it up. That was in 2004. I am still making this bread and we still love it, but the secret's out - they know about the zucchini! And they still love it! And for anyone who doesn't like so much cinnamon, I have successfully replaced one-quarter to half the cinnamon with cardamom. I'm thinking about putting some vanilla bean seeds in next time I make it for a little more taste.

This is a fantastic recipe, the cake comes out so moist and delicious and it was a hit, even with the kiddos! I used a 50/50 mix of whole wheat pastry flour and all-purpose flour and you would never know the difference. Highly recommeded!

This is my go to recipe to use summers crop of zucchini and a great way to sneak some veggies into my husband's meat and potato diet. Just made mini loaves but added small amount of chrystalized ginger for extra kick. I would also sub some whole wheat flour for AP. Bread comes out a bit stiff and dark on outside but moist inside. A glaze can kick it up a notch

My mom made these and they turned out terrible. She gave one to a guy fixing our washing machine and he went and spit it out in our toliet. She thinks they taste amazing but we all know the truth, poop bread.

This bread is delicious. A more healthy way to satisfy my chocolate cravings. It also freezes well. Six months later it tastes almost as good as the freshly made.

This was a HUGE hit! what a great way to use up all of the extra zucchini from the garden, served this at my wedding reception, went through 2 loaves, in addition to all of the other sweets!

Very good, not too heavy and great chocolate taste

Just fantastic- made as written but added double the cinnamon and a touch of cayanne- although next time I would add even more- probably 1/8 tsp. for a good kick. I love spiced chocolate. Also plan to make again omitting the choc. chips and cocoa and adding spices. The bread itself is a wonderful, moist texture and rose a bunch. Will make again soon.

I had a mini heart attack during the baking of my loaf since it had troubles rising. It's not the best zucchini loaf I've had but it's definitely on the list!

This bread was so moist and yummy! I didn't have any chocolate chips, just cocoa powder. I m sure it would be 6 stars if I had had chocolate chips! Also used half cinnamon applesauce...yums.

This is by far the best zucchini bread I have ever made (or eaten for that matter)!