Discover Michele Romano's Dark Chocolate Zucchini loaf recipe. Once prepare and baked, you will experience the carnal satisfaction you so desire. Yes,it is that good!
Rich flavor with velvety moist texture, this recipe for zucchini is much more than a loaf, especially when I add a delicious cream cheese icing on top. An Italian dessert recipe at it's best! By the way, this tasty delight stands on its own with or without the icing, just as a less fancy and a little less of a sweet treat.
Yes, Italians are crazy (as my brother Dana would say) for zucchini! (If it does not end in “ini” or “oni”, then it probably is not Italian!) I know many people had an overabundance of zucchini this year, so a great way to preserve it for the winter is to grate it and freeze into two cup portions. That way it is always on hand to make dark chocolate zucchini loaf recipe and/or muffins.
I love to incorporate vegetables, like carrots in carrot cake and beets in cupcakes and zucchini in everything! Zucchini is a very versatile vegetable and the health benefits of it is an impressive list, good for the heart, helps to lower blood pressure, and lowers cholesterol. This is just to name a few. This recipe makes two loaves, so you can eat one, freeze one or share one with a friend!
Note: If you have wheat or gluten sensitivities, try substituting for gluten free flour or flour of your choice.
Beat together above ingredients until thick and creamy.
Prep time: 30 min.
Cook time: 60 min.
Serves: 2 loaves