As soon as I found this Chocolate Olive Oil Zucchini Bread on the Seven Spoons blog, I added buttermilk to my grocery list. It contains equal amounts of whole wheat and all-purpose flour in addition to four cups of shredded zucchini and a nice pour of olive oil. Healthy, right? Suuuure.
The recipe makes two loaves so it’s nice to give one to a pregnant friend (thanks Kristin for the idea!) so you don’t eat them both yourself. It’s moist, delicious, and addictive. And even two days later, it’s just as dense and fudgy as it was out of the oven.
- Softened butter, for pans
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup chopped walnuts, toasted
- 8 ounces semisweet chocolate, chopped (I used chocolate chips)
- 1/2 cup olive oil
- 1 cup well-shaken buttermilk
- 2 eggs
- 1 1/2 cups fine-grained turbinado sugar
- 2 teaspoons vanilla extract
- 4 cups shredded zucchini (5 medium sized zucchinis)
Preheat an oven to 350°F (175°C). Grease two 9-by-5-by-3-inch loaf pans with softened butter. Use a length of parchment to line the bottom and long sides of the pan, forming a sling, and lightly butter the parchment as well. Set aside.
In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda and salt. Stir in the chopped walnuts and chocolate. Set aside.
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, taking care not over mix. Divide the batter evenly between the two prepared pans and bake, rotating once, until a cake tester inserted into the loaf comes out almost clean, which should be around 50 minutes.Cool loaves in their pans on a rack for 20 minutes, then grasp the edges of the parchment to ease the bread out.
Makes 2 loaves.