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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 8x4-in. loaf pans coated with cooking spray.
  • 2. Bake at 350° for 40-45 minutes or until a toothpick inserted in 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: 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.

Reviews for Makeover Chocolate Zucchini Bread

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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!!!"

ShepMc User ID: 4427011 92712
Reviewed Aug. 25, 2010

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

chantalb User ID: 1765992 159346
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."

themrsh User ID: 4847810 113626
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."

JennFou User ID: 5245988 161903
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!"

alengach User ID: 1671786 101069
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??"

jlduron User ID: 4555624 113624
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."

angela leach User ID: 1049565 104966
Reviewed Oct. 10, 2009

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

mjglad User ID: 4099821 174144
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."

lovetocook5 User ID: 1014364 174124
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


getto140 User ID: 1493976 161888
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."

witchwanda22 User ID: 2548080 161887
Reviewed Aug. 28, 2008

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

apollo13ps User ID: 3122362 88230
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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