Perfect. Nice and moist

Great recipe I have used twice. I don't use the coffee and instead substitute with sour cream and it comes out super moist. Both times I halved the recipe as it makes a lot. Second time I added orange zest and orange juice fresh squeezed. It came out fantastic and truly recommend it to anyone.

Didn’t modify Taste great

Amazing! I added a little strong brewed coffee to bring out a little more chocolate flavor, but I think it would've been great without as well

So yummy and easy to make. I didn’t have brown sugar so I substituted with 1 cup organic sugar and 1 tablespoon of maple syrup. My family are not big zucchini fans and could not even believe there were veggies in there.

My friends and family were so happy!

Muy Bueno Used 1/2 butter, 1/2 coconut oil No nuts Fresh from garden yellow zucchini

Turned out great. No complaints! I made one loaf and 14 muffins, instead of two loaves. Muffins worked well too!

It was good! I’d make it again.

I found this to be dry. If I were to make this again I would definitely add more chocolate chips.

Very nice! I used 1/2 C coconut oil & 1/2 C. butter. I had run out of cocoa so I substituted 4 oz. unsweetened Baker's chocolate melted. My zucchini was 1/2 C. less than the 3 C. called for. It turned out moist and rich. It went over well at a dinner party with a scoop of vanilla ice cream on top and a drizzle of raspberry sauce. Yum!

Excellent! So delicious! Moist and chocolatey!! My family loved it. Will def be making this again soon!!!