Chocolate Zucchini Bread Recipe|Baking|

Before everything starts to smell like fall in this little space of mine, I want to quickly share this Chocolate Zucchini Bread recipe which I baked a couple of times this summer. I baked this recipe as muffins and as well as a bread for our breakfast and as a snack with coffee. The best thing about the recipe is that it is not too sweet and will satisfy your chocolate cravings with some vegetables going into it. How good is that?

The recipe as like all other quick bread recipes is very simple with very common ingredients. The only thing you may want to have in the pantry is the buttermilk which makes the cake very moist and soft. If you are not familiar with buttermilk see my tips below.

You may add some chocolate chips, chopped nuts or both in the batter but I like to keep it simple. The bread is very moist and has a deep, rich chocolate flavor. As I mentioned you may pour the batter onto a muffin tin. The baking time will vary though. You will love to take a bite of this bread even if you do not like zucchini. Bake a chocolate zucchini bread today before you jump into all the fall baking frenzy which I promise to share here. So stay tuned.

Tips:

For buttermilk substitute mix 1 tablespoon of vinegar in a cup of room temperature milk and stir well. Wait for 10 minutes and you have your homemade buttermilk ready to be used in the recipe. If you are baking in a muffin tin check after 25 minutes. The bread can be stored at room temperature in an airtight container for 2 days.

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Other zucchini bread recipe you may like.

CHOCOLATE ZUCCHINI BREAD

YIELD: 1 loaf
PREP: 15 mins
COOK: 60-70 mins
READY IN: 1 hr 15 mins

The bread is very moist and has a deep, rich chocolate flavor. The best thing about the recipe is that it is not too sweet and will satisfy your chocolate cravings.

INGREDIENTS

1- 2/3 cups all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup vegetable oil
1/2 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 teapsoon vanilla extract
2/3 cup buttermilk
2 cups grated zucchini

INSTRUCTIONS

Preheat the oven to 350 F and grease a 8 X 4 loaf pan . Set aside.
In a medium bowl combine the flour,cocoa powder,salt,baking powder and baking soda.
In another bowl mix together the eggs, oil, vanilla extract and both the sugars with a whisk. Add the flour mixture in 3 batches to the liquid mixture alternating with the buttermilk. Fold in gently with a spatula. Finally combine the grated zucchini and mix well.
Pour the batter into the prepared pan and bake for about 60-70 minutes or until a tester comes out clean.
Transfer on a cooling rack and cool for 10 minutes. Run a small knife or spatula around the sides of the pan to release. Cool the bread on the wire rack for 30 minutes before slicing.
Enjoy with a cup of coffee in the morning or as a snack after school or work.