We had to sample it before it completely cooled!
Double-Chocolate Zucchini Bread
From Food Network Kitchens Cookbook
Copyright: Meredith Press, 2003
Preheat oven to 350 degrees. Butter and flour two 9x5" loaf pans.
Whisk together in a medium bowl and set aside:
2 1/2 cups all-purpose flour
1/4 cup unsweetened, natural cocoa powder (not Dutch-processed; good ol' Hershey's, for example)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch ground cloves
In a large work bowl, cream together with a mixer set on medium-high speed for four minutes:
1 cup unsalted butter, softened (see note below)
1 1/2 cups sugar
Drizzle in:
1/4 cup vegetable oil
Beat in, one at a time:
2 large eggs, at room temperature (see note below)
Stir together in a small cup:
1/2 cup buttermilk, at room temperature
1 teaspoon vanilla extract
Slowly add the dry ingredients into the creamed mixture in three additions, alternating with buttermilk in two parts; begin and end with flour mixture. Scrape the sides of the bowl between additions.
Fold in:
2 cups shredded, unpeeled zucchini (I used a box grater.)
4 ounces bittersweet chocolate, finely chopped (I used a 4 oz. Ghirardelli 60% Cacao bar.)
Divide the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean. The batter is a very light brown, but it will deepen into a rich chocolate brown while it bakes. (My loaf pans are dark. The cakes took 45 minutes to bake. Lighter pans will take longer.) Cool in pans on a rack before unmolding and slicing.
Notes:
I had a stick of soy margarine to use up, so I used this plus one stick unsalted butter in the recipe.
To bring eggs to room temperature, place eggs in a small bowl and cover with warm tap water. Set aside for a minute. Drain off the water and crack the eggs into the bowl.
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