Chocolate Zucchini Bread

Chocolate Zucchini Bread

·         ½ cup (4 ounces) cream cheese, room temperature

·         ¼ cup (1/2 stick) unsalted butter, room temperature

·         1 ½ cups granulated sugar

·         3 eggs

·         2 teaspoons vanilla

·         2 1/2 packed cups grated zucchini (from about 4-5 small zucchinis)

·         4 ounces bittersweet chocolate, melted and slightly cooled

·         1 cup buttermilk

·         2 ¾ cups all-purpose flour

·         ¾ cup unsweetened special dark cocoa powder

·         2 teaspoons baking soda

·         1 teaspoon salt

·         1 teaspoon cinnamon

·         ½ cup chocolate chips


Preheat the oven to 350.  Line 2 loaf pans with parchment paper so that the paper hangs over the sides by a few inches.  Spray with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter and sugar for 3 minutes until smooth.  Beat in the eggs, one at a time, and the vanilla.  With the mixer on low, add the zucchini, melted chocolate and buttermilk, and mix until combined, scraping down the sides.

In a bowl, combine the flour, cocoa powder, baking soda, salt and cinnamon.  Add by spoonfuls to the wet ingredients, mixing on low just until combined.  Stir in the chocolate chips.

Divide batter between the two pans.  Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes, then lift the bread out by the parchment paper overhang and cool on wire racks, covered loosely with a clean kitchen towel.  Serve warm or completely cooled.  Store leftovers wrapped tightly or in an airtight container.

Yields 2 loaves.

Recipe from Curly Girl Kitchen