Description
A moist and flavorful chocolate zucchini loaf cake. This recipe is easy to make and a great way to use up extra zucchini.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups grated zucchini, squeezed dry
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk.
- Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and chocolate chips, if using.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure to squeeze as much moisture as possible from the grated zucchini to prevent a soggy cake.
- You can use Greek yogurt or sour cream as a substitute for buttermilk.
- Store the cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- This loaf also freezes well. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American