Chocolate-Zucchini Loaf Cake
Zucchini squash is available year-round and is the secret to keeping this cake moist.
Zucchini squash is available year-round and is the secret to keeping this cake moist.
Didn't use the glaze and accidentally used cornstarch instead of baking powder! Despite that goof, the eggs and soda helped the loaf rise nicely. It's not oversweet, and we found it perfect for lunchboxes and afternoon snack, as well as a dessert if you add some vanilla or chocolate ice cream. It also makes incredible ice cream sandwiches. Might not be to everyone's taste as it does have a pronounced cocoa flavor (which I like but not everyone does) and it's not gooey sweet, but we enjoyed it.
Made this for a family dinner last night and everyone just loved it. The loaf was easy to make and came out moist, tender, and not overly sweet. I followed the recipe exactly except for using dark chocolate chips instead of semi-sweet and half-and-half for the icing instead of milk. Watch your baking time, though -- mine had to stay in for 12 minutes longer than the recipe specified to ensure that the center was done. All in all, it was a great way to use up some seasonal zucchini and I would definitely make it again.
This was unbearably dry and crumbly. Followed all instructions - maybe my zucchini was too dry.