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

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

  • mamacrumbcake on April 20, 2024

    A fairly quick and easy chocolate quick bread. No one detected the zucchini taste but me—it was faint. Nice chocolate flavor, and good texture.

  • Babycarrot on July 29, 2023

    Made this in three little mini loaf pans. Bake time was around 40 min give or take. Was actually hoping that this recipe would use up more zucchini as I’m inundated! Oh well, I am sure I will find other zucchini uses. This was an easy bake. The initial mixture is very dry and thick as she describes and then the zucchini miraculously makes everything come together. I did not squeeze any moisture out. Rich, moist, and delicious like everyone else has noted. Thinking about making Smitten Kitchen’s next.

  • fultre on November 28, 2022

    Very rich and chocolatey, and not too sweet. Does not showcase the zucchini, just tastes like (delicious) chocolate quick bread.

  • MollyPellecchia on July 10, 2022

    This loaf is crazy good! Moist, so chocolaty. Easy to make. Used 1 1/2 zucchini to get to the shredded weight. Baked in a glass pyrex loaf pan & took a few min over the hour.

  • senzler on May 30, 2022

    Wow. What can I say. Only zucchini bread/cake I will ever make again. I did use 1/2 Dutch an 1/2 regular cocoa as first time I made this it was a tad over the top. Freezes well.

  • 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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