Saturday, March 18, 2017

Weekend Cooking: Double choc zucchini bread

I'm not sure how you use your blog when it comes to sharing recipes Some times I use it to post recipes that I want to try, or food experiences I have had, but most of the time I use it to post recipes that I have tried and liked and want to make again, so want a place I can go where I can easily find the recipe that I am looking for.

A couple of weeks ago we had a morning tea, That wasn't all that unusual because if there is one thing we do in our department is eat well. Afterwards though, we were talking about recipes and I mentioned making chocolate zucchini bread and then came here to find the recipe and .....nada. It wasn't here. It didn't take me long to remember who had posted the recipe. It was the gracious and inspiring host, Beth Fish Reads, so here, with her permission is that recipe, this time saved on my blog so that I can find it again when I want to make it again in the, hopefully, near future.

I will say that I don't use the pecans because of the nut allergy we have in our house.

Double Choc Zucchini Bread


1 medium zucchini
½ cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1¼ cups all-purpose flour
¾ cup sugar
¼ cup cocoa (Dutch process is best)
½ teaspoon espresso powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
1 cup chopped pecans

Preheat the oven to 350F. Grease a 9-inch loaf pan.

Grate or shred the zucchini; you should have a generous cup of squash. By hand, squeeze the squash to get out the excess liquid. (No need to go crazy here, it shouldn't be completely dry.)

Whisk the buttermilk, oil, vanilla, and eggs in a medium bowl. Add the zucchini. In a large bowl, mix together the flour, sugar, cocoa , espresso powder, baking powder, baking soda, and salt. Stir the wet ingredients into the dry, stirring just until incorporated; do not over mix. Fold in the chocolate chips and about ¾ cup of the nuts.

Scrape the batter into the loaf pan and top with the remaining nuts. Bake until a toothpick inserted into the centre comes out clean, 55 to 60 minutes.

Let cool on a wire rack for about 30 minutes. Then remove from the pan and let cool completely before slicing.

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4 comments:

  1. I STILL love this bread. And I always leave out the nuts when I know I'll be serving this to guests.

    ReplyDelete
  2. Looks like a good one to save for zucchini glut season! A photo of your result would also be appreciated.

    best... mae at maefood.blogspot.com

    ReplyDelete
  3. Good to hear from you Marg! Have a great week. Cheers from Carole's Chatter

    ReplyDelete
  4. I don't post a huge number of recipes but my reasoning is typically the same as yours! It's an easy way to keep track of recipes I liked. I really need to try this out. I'm not a fan of zucchini bread typically but I think the chocolate would make this one a winner!

    ReplyDelete

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