DOUBLE CHOCOLATE ZUCCHINI BREAD

DOUBLE CHOCOLATE ZUCCHINI BREAD image

Yield 2 loaves

Number Of Ingredients 13

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Ingredients

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa (NOT dutch process)
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp 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 tsp vanilla extract
2 cups zucchini, unpeeled and shredded
4 oz bittersweet chocolate, finely chopped (I like to leave some fairly good sized pieces for oozy chocolate)

Steps:

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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