Double chocolate zucchini loaf from Midwest Made: Big, Bold Baking from the Heartland (page 142) by Shauna Sever

  • dark chocolate chips
  • zucchini
  • eggs
  • all-purpose flour
  • butter
  • Dutch-process cocoa powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kari500 on October 11, 2020

    Having read the notes here, I meant to use half ww flour, but totally forgot (it was one of those days). This is so tender, and not very sweet. I actually like things sweeter, but still, it is very good. You cannot tell there is zucchini in it.

  • anya_sf on September 06, 2020

    As everyone else has said, this loaf is super chocolatey, moist, and delicious. Like Zosia, next time I will try whole wheat flour, as I don't think it would be noticeable. I made 1.5x the recipe in 2 8.5"x4.5" pans, so the loaves were smaller; they baked in 48 minutes.

  • vickster on September 01, 2020

    It has been said many times before, but this zucchini loaf is amazing! Easy too. I highly recommend.

  • stef on August 27, 2020

    This recipe worked using grapeseed oil and I also used 1/4 cup dutch cocoa and 1/4 cup black chocolate. The loaf turned out nice and moist, intense chocolate flavour and not too sweet

  • Zosia on July 25, 2020

    Really delicious...chocolatey and not too sweet. I used half whole wheat flour, which wasn't at all noticeable. I'm tempted to use all whole wheat flour next time.

  • Tinala523 on April 24, 2020

    I used Hershey cocoa powder and it was still chocolatey good. You really don't taste the zucchini and it is nice and moist. A keeper!

  • KitKatCat on November 16, 2019

    Used natural cocoa powder, instead of Dutch-process because that was what I had at home. I thought it still tasted good.

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