Chocolate Chip Zucchini Bread
Moist and delicate crumbed chocolate bread that is sure to be in regularly rotation in your kitchen.
Breakfast, Dessert, Snacks
Bread, cake, chocolate, zucchini
Hand or stand mixer
(1 1/8 cups) unbleached all purpose flour
(1/4 cups) unsweetened cocoa powder
(3/4 cups and 2 tablespoons) white granulated sugar
(1/2 cup) unsalted butter, softened/at room temperature
(1 cup) finely grated unpeeled zucchini
(1/2 cup) semi-sweet chocolate chips (or chopped chocolate)
Preheat oven to 325°F. Butter a 9”x5” loaf pan and line with parchment paper (or flour it instead, if you wish).
Whisk together flour, baking soda, and cocoa powder in a medium bowl
Cream sugar and butter in separate bowl using a hand or stand mixer. Add egg and mix thoroughly before adding vanilla extract and salt.
Alternate adding and mixing 1/3 of the dry ingredient and 1/2 of the buttermilk. Repeat until everything is added.
Squeeze the grated zucchini to remove excess excess moisture before adding to the mixture. Stir in the chocolate chips/chunks.
Pour batter into prepared pan and bake for 50 minutes or until cake tester inserted into the centre of the bread comes out clean.
Cool completely in the pan before slicing. Crumb tends to break if sliced while hot.
Serve as is, with a generous dollop of whipped cream, or enjoy warmed and topped with vanilla ice cream.