Ingredients
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2 1/2 cups all-purpose flour
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1/4 cup unsweetened cocoa (NOT dutch process)
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1 teaspoon baking soda
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1/2 teaspoon cinnamon
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1 pinch ground cloves
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1 cup butter, softened
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1 1/2 cups sugar
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1/4 cup oil
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2 large eggs, at room temp
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1/2 cup buttermilk, also at room temp
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1 teaspoon vanilla extract
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2 cups zucchini, unpeeled and shredded
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4 ounces bittersweet chocolate, finely chopped
Instructions
- Heat oven to 350°.
- Butter and flour 2 loaf pans.
- Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
- Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
- While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
- Stir the vanilla into the buttermilk.
- Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
- (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
- Fold in the zucchini and chocolate.
- Divide batter into the 2 pans.
- Bake until tester comes out clean, about 55 minutes.
- (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.