I love getting recipes from friends. They usually turn out great and become a favorite. This is one of those. I don’t remember which friend gave it to me, I think it was at a recipe exchange or something, but it’s a winner!
Especially this time of year when zucchini threatens to overtake the world.
And why make zucchini bread when you can make chocolate zucchini bread.
It’s a no brainer.
This bread comes out super soft but isn’t too crumbly and not mushy like some zucchini breads. And while some zucchini bread recipes call for wringing the moisture out of the zucchini first, you don’t need to bother with that here, it won’t be mushy. So go forth and conquer the zucchini my friends.. with chocolate. 🙂
DOUBLE CHOCOLATE ZUCCHINI BREAD
2 cups flour
1/2 cup cocoa powder
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup oil
3/4 cup buttermilk
1 tsp vanilla
2 med zucchini, shredded (about 1- 1 1/4 cups)
1 cup chocolate chips
Whisk together the flour, cocoa, sugar, baking powder, and salt in a large bowl.
In another bowl whisk together the eggs, oil, buttermilk, and vanilla.
Add to dry ingredients and mix until almost fully combined. Add in zucchini and chocolate chips and finish mixing until well distributed.
Pour in a greased 9 by 5 inch loaf pan and bake at 350 degrees for about 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let cool on a wire rack for a bit before turning out of pan onto wire rack to cool completely before slicing.