This recipe is amazing. It's moist and really satisfies a chocolate craving while also adding a new twist to a perennial favorite: zucchini bread! I stumbled across this little gem last summer and it's been in my recipe box ever since. It happens to be whole wheat and low-sugar if you're into that sort of thing. But really, the real star is the chocolate and zucchini.
The cast of characters
I was thrilled to bits because I used the very last drop of the left over low-fat buttermilk in the fridge! Joel is really rubbing off with his "waste not, want not" mantra. He's so proud. Also, please note there is more here then really needed because I doubled the recipe so we could freeze half (and to use the remaining buttermilk).
Start by breaking the eggs then whisk in buttermilk, oil, brown sugar, splenda, and vanilla.
Grate the zucchini and add to wet ingredients. I generally add a bit more zucchini than the recipe calls for because I love them and I love super-moist bread.
In a second bowl, stir together the dry ingredients.
The original recipe suggest you fold the wet ingredients into the dry. I scoff at that suggestion. Ok, actually I just had the wet ingredients in the larger bowl and therefore folded the dry ingredients into the wet. I could not tell any issue in the finished product. But feel free to follow the original directions.
Spray a bread loaf pan or muffin pan OR both like me with a double batch. I used an ice cream scoop for the muffins and just dumped the remaining into a bread pan.
The original recipe indicates the bread yields 12 servings so I made 12 muffins. As you can see these are pretty full so this could have made more than 12 muffins.
Pop into preheated oven until toothpick comes out clean.
Everyone knows that muffin tops are the best part!
Chocolate Zucchini Bread
Adapted from Kalynskitchen.com
Yields 12 servings
1 cup Splenda
1/3 cup brown sugar
6 T grapeseed oil or canola oil
1 tsp. vanilla
1/4 cup low fat buttermilk
1 1/2 cups grated zucchini
1 cup whole wheat flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
Preheat oven to 350. Spray bread loaf pan or muffin tin with non-stick spray.
Whisk together: eggs, buttermilk, brown sugar, splenda, oil, and vanilla. Add zucchini and set aside.
In second bowl stir together remaining ingredients.
Gently stir together wet ingredients into dry ingredients until just combined (or vice versa if you're feeling frisky). Do not over stir.
Pour mixture into pan and bake until toothpick comes out clean.
Let cool and enjoy!
Cooking time: 45-50 minutes for loaf pan and 22-25 minutes for muffins.