Okay, I’ll admit it: I’m a little behind in posting this recipe review.
Maybe a lot behind.
I made this Double Chocolate Zucchini Bread (a recipe posted over at The Kitchn) back in late August, after a coworker had given me a zucchini fresh from her garden. It was the perfect opportunity to try a new zucchini bread recipe.
I had meant to post this recipe review a couple of weeks after I had made the bread. But, well, life kind of got in the way a little bit, and so I kept putting off posting the it. Now that things have settled down a bit, though, I’m hoping I’ll be able to get back in the groove of trying and posting new recipes.
Now, let’s get down to this particular recipe review.
First off, I loved the this recipe. It only required one bowl, and everything came together easily. Grating the zucchini took a little time, but it ended up being worth it in the end.
The loaf took a little longer to bake than what the recipe called for, but I firmly believe that’s the fault of my oven rather than the recipe itself. And as it was finishing, the smell of chocolate overtook my kitchen. It was absolutely wonderful.
The finished loaf slid out of the pan easily; it looked moist and delicious, and I could barely wait to try it.
Once I did… wow. I swear to you, this wasn’t at all what I was expecting. I’ve had zucchini bread in the past, and, well, I could always tell there was zucchini in it. The taste wasn’t quite the same as other chocolate recipes, and the texture of the zucchini always seemed to stand out.
But in this recipe, the zucchini blended with the batter amazingly well. The texture was still a little noticeable, but nothing like what I was used to. And the taste… If I hadn’t known any better, I would have guessed I was eating a piece of chocolate cake rather than zucchini bread.
To sum it up…
- Time to prepare and cook/bake: About an hour and a half
- Difficulty: Easy
- How it tasted: Moist and chocolaty; it was closer to a cake than a bread
- Would I make it again: Definitely