Dark Chocolate Zucchini Bread

• Vegetarian

• Produce

  • 1 1/2 cups Zucchini

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 2 cup sugar + 1 tablespoon
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 1/4 cups Chocolate chips, mini
  • 1/2 cup Cocoa powder, dark
  • 2 cups Flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 1/2 cup Buttermilk

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 350 degrees. Spray a 9x5 bread pan with non-stick baking spray. Sprinkle the pan with 1 Tablespoon sugar. Tap the pan to coat everything. Dump out the remaining sugar.
• Beat the sugars, oil, egg, and vanilla until creamy. Stir in the zucchini.
• Stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients alternately with the buttermilk until everything has been mixed in.
• Stir in 1 cup mini chocolate chips and pour the batter into the prepared pan. Sprinkle the top of the batter with the remaining chips.
• Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with a few crumbs sticking to it. Let cool in the pan for 10-15 minutes, and then flip out onto a plate. Flip the bread back over, so the chocolate on top does not get smashed. Let cool before slicing. Store in a tightly sealed container on the counter. Makes 1 loaf.