Makeover Chocolate Zucchini Bread Recipe
Makeover Chocolate Zucchini Bread Recipe photo by Taste of Home
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Makeover Chocolate Zucchini Bread Recipe

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4.5 22 26
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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
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 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

Nutritional Facts

1 slice: 137 calories, 4g fat (0 saturated fat), 26mg cholesterol, 165mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.


  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).
Originally published as Makeover Chocolate Zucchini Bread in Healthy Cooking June/July 2008, p8

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redhen1970 User ID: 4031186 249810
Reviewed Jun. 26, 2016

"Moist, delishious, and not too sweet. This makes 2 beautiful loaves. I added 1cup of chopped walnuts at the end. Love. Thank you!"

snmckey User ID: 1512292 173900
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."

Cymb User ID: 7427189 92713
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!"

TravelBug1984 User ID: 5939583 104968
Reviewed Sep. 9, 2013

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

Ardene User ID: 3652540 101070
Reviewed Oct. 26, 2011

"Very tasty and moist."

kamyers User ID: 6176319 159347
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!"

jsouba User ID: 1788691 174950
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!!"

katieleigh3508 User ID: 4885329 177919
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."

fowa User ID: 4679668 88242
Reviewed Aug. 11, 2011


CHOCOMARE User ID: 2640590 141594
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!!!"

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