Double Chocolate Zucchini Bread |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 24 |
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Sick of dry, tired old chocolate zucchini bread? NOT this one. Moist, rich and delicious-and the kids never know there's zucchini in it. I leave out the cinnamon and cloves (1/2 tsp and 1 pinch, respectively), and we call it chocolate bread. Read more . They love it. Ingredients:
2 1/2 cups all-purpose flour |
1/4 cup unsweetened cocoa (not dutch process) |
1 tsp baking soda |
1 cup butter, softened |
1 1/2 cups sugar |
1/4 cup oil |
2 large eggs, at room temp |
1/2 cup buttermilk, also at room temp |
1 tsp vanilla extract |
2 cups zucchini, unpeeled and shredded |
4 oz bittersweet chocolate, finely chopped (i like to leave some fairly good sized pieces for oozy chocolate) |
Directions:
1. Heat oven to 350°.
2. Butter and flour 2 loaf pans.
3. Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
4. Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
5. While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
6. Stir the vanilla into the buttermilk.
7. Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
8. (Like this-flour, buttermilk, flour, buttermilk, flour)
9. Scrape the sides of the bowl when needed.
10. Fold in the zucchini and chocolate.
11. Divide batter into the 2 pans.
12. Bake until tester comes out clean, about 55 minutes.
13. (be careful, the tester may look chocolatey from the chocolate in the bread-don't overbake)
14. Cool in pans on rack before removing and slicing.
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