This is what yesterday looked like. Lovely, isn't it. I love it now, but I am sure I won't in a few months. For now, we will enjoy it.
It seemed appropriate to make something warm and yummy on a day like this. As I was in the kitchen, it snowed off and on. They sun would come out and then clouds would roll in and there would be a quick white-out. And then the sun would come out again. It was awesome. And all the while, Jack was in the backyard, all bundled up pretending he was dying. He is really into fake death right now.
2 1/2 cups flour
1/4 cup unsweetened cocoa powder, plus more for dusting the pans
1 tsp baking soda
1/2 tsp cinnamon
Pinch ground cloves
1 cup butter, softened
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
1 tsp pure vanilla extract
1/2 cup buttermilk, at room temperature
2 cups shredded unpeeled zucchini
1 cup semi-sweet chocolate chips
Set oven to 350 degrees. Spray two 9x5 inch bread pans and dust with cocoa powder. Set aside. In a large bowl, combine flour, cocoa, baking soda, cinnamon and cloves and whisk to combine. Set aside.
In the bowl of a mixer, beat the butter and sugar until light and fluffy, about 4 minutes. While the machine is running, drizzle in the oil. Beat in the eggs, one at a time, beating well after each addition.
Add the vanilla to the buttermilk. Slowly mix the flour mixture into the beaten butter mixture in 3 additions, alternating with the buttermilk in 2 parts, beginning and ending with flour. Scrape the sides of the bowl as needed. Fold the zucchini and chocolate chips into the batter. Divide the batter between the bread pans. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans before unmolding and slicing.
Rookie's Notes: The whole complicated instructions of adding the flour and buttermilk is simpler than it seems.
Add a 1/3 of the flour, mix.
Add 1/2 of the buttermilk, mix.
Add a 1/3 of the flour, mix.
Add the rest of the buttermilk, mix.
Add the rest of the flour, mix.
See, easy.
8 comments:
YUM, I'm making this today. Woke up in Arizona and it's 46 degrees...we feel like we're going to die...then of course I read your blog and now I'm loving my 46 degrees because by noon, it'll be 90. Then I'll hate it again...ugghh..never happy.
Wow! Snow!!! This recipe sounds FABULOUS!!!
i bought the "italian squash" at staters today. (why don't they just call it what it is?!)
i'll be making this over the weekend.
and i am jealous of the snow. completely. except not of the car-scraping involved. ;)
What a perfect in-from-the-snow with hot beverage type of snack! Yum.
so I made it today for a trek meeting this afternoon. everyone loved it. and I almost screwed it up by running out of cocoa powder.....and forgetting the cinnamon. I sprinkled some cinnamon sugar on top and it turned out fine. but I had to end up calling it 'one and three-quarters chocolate zucchini bread'. thanks for another outstanding recipe.
Hi Whitney, I recently found your blog while searching the net for a whole grain waffle recipe (just got a grain mill- I LOVE it) anyway so I have really been enjoying your stuff. This 'bread' though I think you may have posted in the wrong place- it's really more of a cake. I think it's fantastic and so does everyone else who eats it. It is super moist and with a glass of milk... to die for. Just thought I'd let you know. I really appreciate your work here.
thank you whitney for this recipe. i was recently given a large zuchinni after politely declining several times. i declined because i dont eat things that are found in the dirt cause they taste like, well dirt or other nasty outside things. i figured adam would be mad once he found out i had said no to something fresh and green. so i took it home intending to bake some bread. i would have been happy with any bread but you, amazing you, not only made my something green turn to chocolate but double chocolate. bless you!
WoW! this looks absolutely great.=0
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