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Chocolate Zucchini Loaf

Rich Double Chocolate Zucchini Loaf Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups (280 g) grated zucchini, squeezed dry
  • 1¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk, at room temperature
  • 1 cup (170 g) semisweet chocolate chips, plus a handful for topping

Method
 

  1. Whisk flour, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
  2. Pour oil, sugar, eggs, vanilla, and buttermilk into the bowl and whisk until smooth, about 1 minute.
  3. Switch to a spatula and stir until no dry flour is visible, about 20 strokes.
  4. Fold in the squeezed-dry zucchini and 1 cup chocolate chips just until evenly distributed.
  5. Scrape batter into a greased, parchment-lined 8x4 inch loaf pan, top with reserved chips, and bake at 350°F (175°C) for 50 to 55 minutes. Cool in pan 10 minutes, then transfer to a rack.
  6. Slice while still slightly warm and serve.

Notes

If you do not have buttermilk, stir 1½ teaspoons of lemon juice or white vinegar into ½ cup of milk and let it sit for 5 minutes. The loaf needs at least 30 minutes of cooling on the rack before slicing, or the slices will tear.