It looked good, with just a little rise. But when it cooled it went down again, so apparently it wasn't all baked dry enough. It was cooked though, not raw and you could slice it. Still a bit too moist for my liking. They would have done great as brownies I guess. But in our household, cakes with chocolate don't stay on the counter for long.
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| Recipe Double Chocolate Zucchini Bread |
7 comments:
hi yours look very miost and chocolately too/ delicious!
Your cake does look extra moist. I wonder what that is from. It looks very good!
This bread is really delicious. A definite keeper recipe!
My household is the same as yours....if it's chocolate, it gets eaten, especially if it looks like a delicious fudgy brownie like your loaf!
Your loaf does look super moist, but in a VERY good way. I'm glad the family enjoyed it. When I picked this recipe, I realized we hadn't done any chocolate recipes yet, so I'm really happy all the ABC bakers enjoyed it :o)
It is really moist, I would prefer it to be less moist too, other than that, I am sure it is delicious as I had baked cakes using zucchini before.
In my experience, dark chocolate always finds its way into the mouth (at least into mine!)
The juiciness of zucchinis will be the variable. I was a bit afraid, too, whether enough liquid would evaporate through the baking, but for small muffins that might be easier.
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