Double Chocolate Zucchini Bread
Forget the old, dry chocolate zucchini bread. This one is fabulous. Nice and chocolatey, moist and delicious. From the Food Network Kitchens cookbook.
- Ready In:
- 1hr 5mins
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup unsweetened cocoa (NOT dutch process)
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1 pinch ground cloves
- 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 teaspoon vanilla extract
- 2 cups zucchini, unpeeled and shredded
- 4 ounces bittersweet chocolate, finely chopped
- Heat oven to 350°.
- Butter and flour 2 loaf pans.
- Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
- Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
- While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
- Stir the vanilla into the buttermilk.
- Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
- (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
- Fold in the zucchini and chocolate.
- Divide batter into the 2 pans.
- Bake until tester comes out clean, about 55 minutes.
- (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.
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This is the MOST delicious vegetable serving I have ever had!! The chocolate and the zucchini make for a wonderful treat. I served it with a scoop of vanilla fudge ice cream after a company dinner party and everyone loved it and asked for the recipe. Have made it twice now. I used the best bittersweet chocolate I could find and it was divine.Reply
I was surprised the loaves were not very chocolatey tasting. Certainly not as fudgey as the photos. I would definitely increase the cocoa to 1/2 C. I followed the recipe exactly. I used ghiradelli bittersweet chocolate. I would undercook, maybe only 45 minutes. Forget the pinch of clove. Disappointed1Reply
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