Chocolate Zucchini Bread Recipe

Ingredients

• 1/2 cup vegetable oil ((120ml))
• 1/2 cup buttermilk ((120ml))
• 2 large eggs
• 3/4 cup granulated sugar ((150g))
• 1 cup zucchini grated ((1 medium zucchini))
• 1 1/2 cups all-purpose flour ((195g))
• 1/4 cup unsweetened cocoa powder ((30g))
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup finely chopped semisweet chocolate ((60g))
• 1/2 cup chopped walnuts ((60g))

Instructions

1. 1

   Preheat oven to 350°F (180°C). Grease a 9x5-inch (or 8x4-inch) loaf pan and dust with flour. Tap out any excess.

2. 2

   In a large bowl, whisk together the vegetable oil, buttermilk, eggs, and granulated sugar. Add the zucchini and whisk until combined.

3. 3

   In a medium bowl, toss the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon together. Add the chopped chocolate and the chopped walnuts and mix until combined.

4. 4

   Add the dry ingredients to the wet ingredients and mix with a spatula until combined, but avoid overmixing.

5. 5

   Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake in the center of the oven for about 50 minutes. Baking times can vary, so keep an eye on your bread. The bread is done when a skewer inserted in the center comes out clean. If you find the top of the bread is browning too quickly, loosely cover the bread with aluminum foil.

6. 6

   Allow zucchini bread to cool in the pan for about 10 minutes then transfer to a wire rack and let it cool completely. Cover and store leftover bread at room temperature for up to 3 days.