Chocolate Zucchini Bread
Moist, rich, and chocolaty, this chocolate zucchini bread is everything you could ever want, plus a serving of vegetables!
Servings: 12 slices
Equipment
- Cheese Cloth
- Large and medium sized bowl
- Saucepan or microwave (for melting butter)
- Whisk
- Rubber Spatula
- Loaf Pan
Ingredients
- 2 Zucchini (we need 2 cups of grated zucchini)
- ⅓ cup Butter
- 1 cup All-Purpose Flour
- ½ cup Dutch Process Cocoa
- ½ tsp Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Kosher Salt
- ⅔ cup Dark Brown Sugar
- ¼ cup Granulated Sugar
- 2 Eggs
- ½ teaspoon Vanilla Extract
- ⅓ cup Buttermilk (whole milk can also work)
- ½ cup Dark Chocolate Chips (optional)
Instructions
- Preheat oven to 350°F and grease and line your loaf pan with parchment paper.
- In a medium sized bowl, grate zucchini until you have 2 packed cups worth. Transfer the zucchini to a cheese cloth and squeeze the moisture out of it until almost no juice comes out when you squeeze. Set the squeezed and de-juiced zucchini aside.
- In a saucepan or in the microwave, melt your butter. Set aside to cool.
- In a large bowl add your flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- In a clean medium-sized bowl, add the sugars and the melted butter, whisk to combine completely.
- Add the eggs, vanilla, and buttermilk and whisk together until you have a homogeneous liquid mass.
- Pour the wet ingredients into the dry ingredients and whisk until everything is just combined and there are only a couple streaks of flour left.
- Add your zucchini and fold it into the batter using the rubber spatula. Make sure it gets evenly distributed.
- Pour your batter into your prepared loaf pan and top with chocolate chips if desired.
- Bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting and enjoy!