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Thursday, August 2, 2012

Double Chocolate Zucchini Bread



Whoever first thought of combining chocolate and zucchini is a mad genius.  The idea of dipping a zucchini stick in chocolate is plain gross, but throw some shredded zucchini in a loaf of chocolate bread, and the result is a moist, decadent, and nutritious dessert (or breakfast)!

This bread recipe uses browned butter which gives it a little bit of a nutty taste without actually using nuts, and all the zucchini keeps it extremely moist while being densely chocolaty at the same time.  It really is a delicious bread.  So delicious that it's dangerous.  I cut mine into slices so that I can then wrap each slice individually to freeze.  Then, if I'm craving something chocolaty at night or running out of the house too quickly to prepare any breakfast, I can easily defrost a slice by zapping it in the microwave for 10 seconds.  The zucchini part of it negates some of the guilt, but also half the flour is whole wheat and the chocolate I choose is 60% dark.  Every little bit helps!

*If you've never browned butter before...just put the butter in a pan and heat on medium.  The butter will start to spurt, sizzle, and sputter due to all the water evaporating.  Once it's done making all that noise, it is going to begin to brown.  Swirl the pan around every now and again so it browns evenly.  When it becomes light brown in color and smells a little nutty, it is done.  Pour it into a small bowl to cool.




Double Chocolate Zucchini Bread

1/2 cup of unsalted butter, browned and cooled*
3/4 cup of light brown sugar
2 eggs
1/2 cup buttermilk
2 tsp vanilla
3/4 cup flour
3/4 cup white whole wheat flour
3/4 cup unsweetened cocoa powder
2 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups shredded zucchini
1/2 cup of chocolate chips (I use 60% dark)

Preheat oven to 350 degrees and grease a 8 x 4 loaf pan.
Combine the cooled browned butter and brown sugar in a large bowl.
Add the eggs and beat until smooth.
Add the vanilla and buttermilk and combine.
In another large bowl, combine all the dry ingredients.
Add the dry to the wet ingredients and mix until just combined.
Add the zucchini and chocolate chips and combine gently.
Put into your prepared pan and bake for about 75 minutes. (I find it hard to use the dry toothpick rule accurately since the melted chocolate chips always cause it to come up wet and chocolaty, especially with this moist bread.)
Let cool in the pan for 10 minutes.
Remove from pan and continue to cool the loaf on a wire rack.


Have a slice with a glass of cold milk...delicious.



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