This recipe for double dark chocolate zucchini bread with pecans is so good we just had to share. It’s ideal for a good weekday desert and kid’s love it ! You can remove the nuts for the school lunch.
Double dark chocolate zucchini bread with pecans
½ cup buttermilk
½ cup vegetable oil
1 tsp. vanilla extract
½ tsp. instant espresso coffee
1 medium green or golden zucchini
2 large eggs
1¼ cup all-purpose flour or ¾ cup all-purpose flour and ½ cup whole wheat flour
1 cup sugar
¼ cup unsweetened cocoa
1 tsp. baking powder
½ tsp. baking soda
1 tsp. table salt
1 cup chopped pecans
½ cup dark chocolate buttons or 350 grams of dark chocolate shavings
Preheat the oven to 350°F/180°C.
Grease a 9×4-inch (22×10-cm) loaf pan.
Slice the zucchini lengthwise. Remove the centre. Grate flesh. Squeeze over a bowl to remove excess moisture.
Mix together buttermilk, vegetable oil, eggs, vanilla extract and instant coffee.
Add grated zucchini to wet ingredients.
In a separate bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt.
Gently add the dry ingredients to the wet until just barely blended.
Add pecans and chocolate buttons.
Pour into loaf pan.
Bake until a toothpick inserted into the centre comes out almost clean, about 60 to 70 minutes.
Let cool completely before removing from pan.