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Makeover Chocolate Zucchini Bread Recipe

Makeover Chocolate Zucchini Bread Recipe

With some basic changes our Test Kitchen was able to keep all the flavor of Jennifer Sickels favorite bread while greatly reducing the guilt. We hope you'll enjoy this makeover as much as we did! Jennifer hails from Greenfield, Indiana.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:24 servings


  • 1-1/4 cups sugar
  • 3 eggs
  • 2/3 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 3 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 cup cake flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 cups shredded peeled zucchini


  • 1. In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
  • 2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Nutritional Facts

1 slice equals 137 calories, 4 g fat (trace saturated fat), 26 mg cholesterol, 165 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Makeover Chocolate Zucchini Bread

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Reviewed Apr. 21, 2014

"Love this bread, but as with all the other breads I make, I use just applesauce instead of any oil. They always come out delicious. Adding chocolate chips to this one is really good too."

Reviewed Sep. 30, 2013

"I made other changes and they are fabulous. I substituted pumpkin for applesauce and olive oil for canola. I also added 1/2 teaspoon of cayenne and 1 teaspoon of black pepper. I only have part of a loaf left because my friends took the rest!"

Reviewed Sep. 9, 2013

"Amazing flavor and very moist! My family requests this quite often."

Reviewed Oct. 26, 2011

"Very tasty and moist."

Reviewed Aug. 27, 2011

"I loved it! Easy and so good . just used regular flour and used vanilla yogurt instead of oil and it turned out so good! Defiantly writing this one down!"

Reviewed Aug. 17, 2011

"great way to use zucchini from the garden. Its fluffy and delicious and freezes great. Easy snack throughout the year to pull out of the freezer, would def recommend!!"

Reviewed Aug. 15, 2011

"I have made this recipe several times since finding it on ToH a month ago. It is delicious! Even my husband devours it and several friends have asked for the recipe - especially after learning that it is a healthier version. Loaves also freeze nicely for last minute gifts."

Reviewed Aug. 11, 2011


Reviewed Aug. 30, 2010

"There was NO WAY 1 cup of flour was gonna make it. Way too much liquid between applesauce, oil and juice of zucchini, soooo I upped it to 1 3/4 Cups of All Purpose Flour. Came out fine!!!"

Reviewed Aug. 25, 2010

"This is really good. I am definitely making more. I had no cake flour either but had no problems."

Reviewed Aug. 8, 2010

"made this recipe and everyone loved it. If you follow the recipe exactly you will love it too. I used cake flour and it was moist and fluffy and wonderful. I don't understand how people change the recipe they are making and then complain that it did not come out right or taste good."

Reviewed Jul. 10, 2010

"I used Splenda & Egg Sub. I had no cake flour so I used regular and reduced by 2 TB. Even though substitute sites don't say to add extra BP I did anyway based on reviews. It came out dry and had a funny taste. Did not rise at all. Probably won't try it again."

Reviewed Jun. 29, 2010

"I made this to celebrate a birthday breakfast for one of the girls at our YMCA. It was so good they didn't believe me when I told them it was a healthy recipe. It was an excellent treat that didn't negate our workout!"

Reviewed Feb. 23, 2010

"I tried this recipe and it "fell" as it was cooling. The texture was rather gummy when I cut it. I did not have any cake flour but deducted 2 TBSP flour for every 1 cup flour as a substitue. Wish I'd have seen the other reviews about adding extra baking soda before I made it...that might have helped??"

Reviewed Jan. 5, 2010

"Great way to add a serving of vegetables into your day. I had only all purpose flour. I did what another person did and used 1/2 tsp of baking powder. I also used 1/2C. splenda in place of the white sugar. 1 whole egg 3 whites. Whole family loved it."

Reviewed Oct. 10, 2009

"Fantastic and easy. Very moist. Did add 1/4 cup walnuts, and used egg whites."

Reviewed Jul. 9, 2009

"What a wonderful recipe! So yummy! I didnt' have any cake flour though so I used normal all purpose flour and increased the baking powder to 1/2 tsp. Turned out great. I also added chopped pecans(my fav. nut) and it held together very well. My 3 yr. loved it to. "What a yummy treat mamma!" he said. Will definetly make again."

Reviewed Aug. 29, 2008

"I'm just beginning to check in again after almost two years of ill  health.  We love chocolate zucchini cake, but I don't have this recipe.  Could you post it for me?  Thanks

 Big Smile  Sandy

Reviewed Aug. 29, 2008

"We love this and will make it again. What a great way for a chocolate lover to use up zucchini and keep it more healthy!! My husband took some to work today to share and said it's a huge hit.

Since I didn't have cake flour, I substituted bread flour."

Reviewed Aug. 28, 2008

"This is a terrific recipe as is. Moist & delicious."

Reviewed Jul. 13, 2008

"I like this recipe quite a bit. I brought it to work and it was a hit. I still felt it needed a little something. I just made it again and this time put in 4 Tbls of the mini chocolate chips. This only adds 12 calories per serving but it gives it a great flavor. It is still under 150 calories per serving. If you are on WW that is 3 points."

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