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Double Chocolate Zucchini Bread with Pecans

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Photo: Double Chocolate Zucchini Bread with Pecans

Rated: 5 stars out of 5Rate it!Read 8 reviews

TOTAL TIME:1 hr 45 min
Prep:15 min
Inactive Prep:30 min
Cook:1 hr 0 min
 
YIELD:1 9 by 4-inch loaf or 3 mini loaves
LEVEL:Easy

Ingredients

  • 3/4 cup sugar
  • 1/4 cup cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup chopped pecans
  • 1/2 cup chocolate chunks

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Directions

1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.

2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.

3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.

4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.

5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.

6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.

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Newest Ratings and Reviews

Read all 8 reviews

  • on September 28, 2011

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    I had to make this gluten-free, so I used a GF flour blend and added 1 and 1/2 tsp xanthan gum. OMG! This is delicious!

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  • on September 25, 2011

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    Made cupcakes. Subbing half of oil for apple sauce works great. Very wet batter took a while to cook through. Cupcake was flattened after cooling. Topped off with one large pecan. Could use some more depth of flavor.

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  • on September 05, 2011

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    Made w/slight alterations because ingredients were not on hand.
    Baked in paper lined muffin pans to celebrate a friend's 15 year anniversary - I doubled the recipe (yield: ~42 cupcakes. Didn't have vanilla or pecans/walnuts, so I used 2 teaspoons of creamy peanut butter and added 2 cups of unsalted raw peanuts (skinned and halved. I used dark brown sugar instead of white table sugar. In place of 1 egg I used 1/4 cup unsweetened apple sauce from a can. Instead of buttermilk, I used sour cream. In place of the chocolate chunks, I used semi-sweet chocolate chips.

    Topped off each cupcake with a blanched & peeled almond instead of icing/frosting (mostly due to time limitations. A healthy alternative to dessert and the cupcake size was the perfect portion.

    Temp: 400 degrees F
    Time: 15-18 min. or until the top springs back when touched.

    Not a crumb left!
    A new favorite Summer- time recipe due to the extra zucchini's growing in the garden.

    people found this review Helpful.
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