Ingredients

The following ingredients have 12 Servings
  • 2 Tbsp butter (salted or unsalted, at room temperature)
  • 2 Tbsp vegetable or canola oil (or other neutral tasting oil)
  • 3/4 cup white granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1/4 cup buttermilk (or see *Note 1 below to make your own)
  • 1 1/4 cups all purpose flour
  • 2 Tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • Pinch salt
  • 1 cup zucchini (peeled or unpeeled, grated and squeezed to remove liquid)
  • 2 Tbsp semi-sweet chocolate chips

Instruction

  • Preheat oven to 325F (not fan assisted), with rack in the centre of the oven. Grease a 8x4 or 4x10-inch loaf pan and line the bottom and long sides with a sheet of parchment paper, overhanging the sides by an inch or so (to use as handles to remove the loaf later). Set aside.
  • In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, cinnamon and a pinch of salt. Set aside.
  • Grate your zucchini and squeeze as much liquid out of as you can. Measure after squeezing. Set aside.
  • In a large bowl or the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, oil and white sugar at medium speed until it becomes creamy. Add the egg and vanilla and mix to combine. Scrape down the bowl well and mix to combine.
  • With the mixer on low, add the flour mixture alternately with the buttermilk and mix just until combined. Add the chocolate chips and zucchini and mix just until combined.
  • Spoon batter into prepared loaf pan and smooth the top.
  • Bake in preheated oven for about 45 minutes, or until a skewer comes out clean when inserted in the centre of the loaf.
  • Allow loaf to cool in pan for 5 minutes, then lift out of the pan by the parchment paper and place onto a cooling rack. Pull the parchment down from the sides. When the loaf has cooled a bit further, carefully remove the parchment from under the loaf and allow to cool completely.