Every summer, there seems to be this inevitable zucchini glut. It comes every year, suddenly, with no mercy. Before I know it, there is zucchini everywhere and I have to scramble to shred it and and freeze it in 1-2 cup batches in plastic bags to use at a later date for random baking urges in the fall. But sometimes, I just want moist, chocolate cake and I want it now, so the zucchini glut did not put me in a panic this week. Instead, I got to relax, listen to some Norah Jones, and bake. I even had to borrow some more loaf pans from a friend.
Chocolate Zucchini Bread
From Baking Bites
Yield: 1 loaf.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup buttermilk
1 tsp vanilla extract
2 medium zucchini, shredded (1-1 1/4 cups)
1 cup chocolate chips
Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
In a medium bowl, whisk together eggs, vegetable oil, buttermilk and vanilla. Add to dry ingredients and stir until almost fully combined. Add in the zucchini and chocolate chips and stir until evenly distributed in the batter (batter should be fairly thick).
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs attached.
Turn loaf out of pan and cool on a wire rack before slicing.