Chocolate Zucchini Bread
This easy chocolate zucchini bread is baked with buttermilk and makes a moist, delicious chocolaty treat that's fairly low in fat and calories.
Baking & Desserts
chocolate quick bread, quick bread recipe, zucchini bread
servings (1 loaf)
about 1/2 lb
unsweetened cocoa powder
Preheat the oven to 350°F and generously grease a standard loaf pan.
Place the shredded zucchini in cheesecloth or a fine-mesh strainer and squeeze or press out any excess liquid. You should be left with about one cup. Set aside.
Thoroughly combine the flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl.
In a separate bowl, whisk the sugar, eggs, oil, buttermilk, and vanilla until smooth and creamy.
Slowly add the dry ingredients and mix until well incorporated, then stir in the zucchini.
Transfer the batter to the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool the bread in the pan for 10 minutes, then transfer to a cooling rack for 15 to 20 minutes before slicing.
Tips for Making This Recipe
About the cocoa:
Use good-quality unsweetened baking cocoa for a rich chocolate flavor. We happen to like Ghiradelli the best and it's easy to find both online and in supermarkets.
About the zucchini:
Choose firm, unblemished zucchini and grate by hand on the largest holes of a box grater.
Be sure to squeeze as much liquid from the zucchini as possible. This recipe calls for 1-1/2 cups of shredded zucchini which will be reduced to about 1 cup after you squeeze out all the moisture.