Double Chocolate Zucchini Bread with Pecans

2011 Cooking Channel, LLC. All rights reserved.
TOTAL TIME: 1 hr 45 min
Prep: 15 min
Inactive Prep: 30 min
Cook: 1 hr
 
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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5

Newest Ratings and Reviews

Read all 12 reviews

  • on July 18, 2012

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    Awesome dessert!!! I reduced the amount of vegetable oil to 1/4 cup by making up the difference with 1/4 cup applesauce. For the flour, I combined equal parts all-purpose flour and whole wheat pastry flour. I added 1/4 teaspoon ground cinnamon and 1/8 teaspoon freshly grated nutmeg. For the nuts, I only used a generous 1/2 cup walnuts, toasted and chopped, and that was enough for the whole loaf. I did not set aside any to sprinkle on top. I folded in the whole half cup of nuts. It does not need any more. Also, I made it with 1/3 cup mini chocolate chips. Love this dessert. Thank you.

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  • on June 19, 2012

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    I am so recommending this recipe! It tastes super GOOD!!! & sooo easy to make. I made a slight change to mine though. Instead of 1 cup chopped Pecan, I folded into the batter 1/2 cup quick-cooking oats. Everyone in my family truly enjoyed it for breakfast this morning.=D

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  • on June 19, 2012

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    Not impressed. I baked this to bring as a welcome gift to my new neighbors but am afraid they would think I'm probably not a baker. It isn't awful, just so-so. I've had better zucchini bread before and definitely better and moister chocolate bread. I'd say, if you're curious, try it, but if you're baking to impress, try another recipe.

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