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Chocolate Zucchini Bread

Recipe photo courtesy of Jason Varney

Two types of chocolate -- semisweet and cocoa powder -- give this loaf its rich flavor.

Total Time Prep Servings

Ingredients

Bread

Glaze

Directions

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Reviews

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How would you rate this recipe?
2
  • mlmbarbeau
    18 AUG, 2018
    The cake is great with less sugar; I first did it with 1 1/3 cup; then with roughly 1 1/8 cup and it was as good as the first cake ; next time I will put 1 cup; and I skipped the frosting as too sugary and the cake was still as good. I shared it with many including my work colleagies amd it was eaten in nontime. The site didn’t allow me to put a 5 stars but that is what I give it. Thanks tonthe whole team at Martha Stewart Ps I use Meatless recipes weekly!
    Reply
  • MS11755446
    6 AUG, 2017
    I had trouble with the amount of batter this made. The recipe says to only use one loaf pan but I had a lot of leftover batter. Should the recipe be for 2 loaf pans?
    Reply
    • bakasharpe
      9 OCT, 2017
      I loved this bread! I got a lot of compliments and shared the recipe with friends. I used a meatloaf pan. The batter was almost to the top, but it worked. The bread does not rise much.
    • muthonikihara
      26 AUG, 2017
      What loaf pan size did you use? The recipe calls for 10*5 pan. Or maybe did you use metric or volume method measuring ingredients..

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