Today's recipe is quite straightforward. The procedure here is exactly the same as in case of muffins - the wet ingredient stirred into the dry ones. The bread is not too sweet, perfect either for breakfast or an afternoon snack. It is healthy too, contains olive oil instead of butter and part of the flour is whole wheat. There are also nuts, cocoa, chocolate and, of course, zucchini. The last one makes the bread dense and moist. It is truly delicious with a cup of coffee. The recipe comes from a wonderful blog Seven Spoons. Check it out here. The only change I've made to the recipe was using demerara sugar in the place of turbinado.
Have a nice evening everyone,
Chocolate & Zucchini Bread
Makes 2 loaves
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
1 cup chopped walnuts, toasted
8 ounces (250 g) semisweet chocolate, chopped
½ cup olive oil
1 cup buttermilk, well-shaken
1 ½ cups turbinado or demerara sugar
2 teaspoons vanilla extract
4 cups shredded zucchini
Preheat an oven to 350°F (175°C). Grease two 9x5 inch loaf pans with softened butter. Use a length of parchment to line the bottom and long sides of the pan, forming a sling.
In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda and salt. Stir in the chopped walnuts and chocolate.
In another bowl, whisk together the olive oil and buttermilk. Add the eggs, sugar and vanilla, and beat until smooth. Stir in the zucchini.
Pour the wet ingredients into the dry, stir until combined, do not over mix. Divide the batter evenly between the two prepared pans and bake for about 50 minutes or until a cake tester inserted into the loaf comes out almost clean (it has taken 1 hour 20 minutes in my oven). Leave the loaves in their pans to cool down for 20 minutes.