Read reviews (24)
Rate recipe
I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.—Shari Mckinney, Birney, Montana
Lighter version: Makeover Chocolate Zucchini Bread
Nutritional Facts 1 slice equals 209 calories, 10 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Zucchini Bread in Taste of Home August/September 1994, p14
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Aug. 28, 2012 by Hot Dodge
I've made zucchini bread a couple different ways before, and this is the BEST!!! I'm hooked.
Reviewed on Aug. 20, 2012 by Leesa287
I can't even come up with a word to describe just how awesome this was. Even my 5 yr old Grandson ate it up and was begging for more.
Reviewed on Jul. 15, 2012 by PhillyWill
We made this all summer years ago from the original recipe and were very happy to find it online yesterday. Still the best!
Reviewed on Jun. 29, 2012 by dsmiff
I used this recipe for the first time and Oh my goodness the people in my house went crazy over it....Thank you for sharing , will use it again.
Reviewed on Apr. 22, 2012 by Bluestocking
I love this more than any chocolate cake I've ever eaten. I usually halve the recipe and make one loaf using two eggs. It wouldn't be safe for me to have two loaves of this in the house at one time.
Reviewed on Sep. 20, 2011 by jllove
MMMM!!! Made it with 1 3/4 cups sugar and 1/3 cup canola oil 2/3 cup applesauce. Wonderful! I put wax paper in bottom of bread pan and spray sides with Bakers Joy; comes out of pan every time!
Reviewed on Aug. 10, 2011 by tkdgal
I used olive oil--very good as is-but, may add chocolate chips next time--thanks!!
Reviewed on Aug. 03, 2011 by LauraPie
I just sliced one loaf and half of it is already gone! Great recipe!
Reviewed on Jul. 18, 2011 by kcoffman
Excellent recipe, started making it last Summer when trying to use up extra zucchini. I always make it into 2 smaller loaf pans so I can freeze one for later.I also just put my zucchini in the food processor and puree it, easier then shredding.
Excellent recipe, started making it last Summer when trying to use up extra zucchini. I always make it into 2 smaller loaf pans so I can freeze one for later.
I also just put my zucchini in the food processor and puree it, easier then shredding.
Reviewed on Jul. 02, 2011 by Russcavr
This is THE best zucchini bread recipe. Found it when it first published in '94, and been baking it on a regular basis ever since!
Reviewed on Jun. 15, 2011 by susancornell
This recipe sounds very good but I am hesitant to use that much oil in my baking. How much applesauce should I substitute for the oil?
Reviewed on Jun. 04, 2011 by chogg
I love this chocolate zucchini bread. I always use 1/2 cup less sugar though because I add 1 cup of chocolate chips, yummy!
Reviewed on Nov. 12, 2010 by thin4life
I added a bag of mini chocolate chips and it was excellent. I will definitely make again!
Reviewed on Oct. 23, 2010 by elaineg777
This bread is moist with a nice crunchy crust. I'll be adding this to my holiday baking list.
Reviewed on Sep. 07, 2010 by Gracia'sMommy
Just made this today with my 2 year old! It was so yummy!! I plan on making it a lot more!
Reviewed on Aug. 02, 2010 by cartert7
Very simple to make and very good. I had extra zucchini and wanted to try something new and I tried this and it was a hit at home and work!
Reviewed on Jul. 25, 2010 by lisaskov
Easy and fast. Great taste. Made first batch - tried it - made 2nd batch! Will try with applesauce instead of oil next time. Froze extra shredded zucchini in 2 cup portions for future batches.
Reviewed on Jul. 14, 2010 by foodiva
The yum factor is through the roof!
Reviewed on Jul. 01, 2010 by ewthemom
I used applesauce instead of canola oil, 1/2 less sugar and also added minature chocolate chips and some pecans. It tastes so moist and delicious plus my kids love it.
Reviewed on Dec. 19, 2009 by jenilovesdaisies
My family loves this bread! I always lighten it up by using unsweetened applesauce in place of most of the oil, less sugar (1-1/2 cups) and using only 1 cup of all-purpose flour with the rest whole wheat. It's also wonderful with nuts!
Reviewed on Oct. 14, 2009 by ljbenton
Wonderful! So moist! Taste like chocolate cake. My family asks for this often.
Reviewed on Sep. 15, 2009 by sue baker
This bread is really great. It was a big hit with my husband. We especially liked the hint of cinnamon in the chocolate, just a bit of a twist on what yo were expecting. I substituted applesauce for the oil and it worked just fine.
Reviewed on Aug. 12, 2008 by perchgal
I chopped up a 4 oz. Ghiaradelli baking chocolate bar. (Semi-sweet). Very good.
Reviewed on Jun. 30, 2008 by zucchini lady
I make this recipe by add 1/2 cup miniture chocolate chips - always a big hit!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013