5.10.17

BUTTERMILK CHOCOLATE ZUCCHINI LOAF

Adapted from Taste of Home. What attracted me to the recipe was the use of 3 eggs. So many zucchini loaves use only 1 egg and they always end up dense. The other reason was the use of buttermilk. If a loaf recipe calls for milk, it is always a good idea to substitute it with buttermilk as this always improves the crumb. You can substitute buttermilk with a combination of sour cream and milk or yogurt and milk, but there are so many types of milk, sour cream and yogurt on the market, the substitution is not guaranteed to work. The chocolate chips play an integral role in the flavour as well, if omitted the granulated sugar should be increased to 3/4 cup. The brown sugar and the additional instant coffee granules enhance the chocolaty experience. There were spices in the original version, but they would muddle up the flavour in my opinion. This is a most wonderful chocolaty zucchini loaf. Not a cake mind you, but still a great loaf.

Buttermilk Chocolate Zucchini Loaf

1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup oil
3 large eggs
1/2 tsp salt
2 tsp baking soda
3 tsp instant coffee granules
1 tsp real vanilla extract
1/2 cup buttermilk
2 cups grated zucchini, drained
2-1/2 cups flour
4 Tbsp cocoa
1 cup real chocolate chips
If you omit the chocolate chips, increase the sugar from 1/2 cup to 3/4 cup.

  • Grate the zucchinis and set aside.
  • Preheat the oven to 350F.
  • Line a loaf pan with parchment paper.
  • In a large bowl, cream the sugars, butter and the oil.
  • Add eggs one by one and beat well after each addition.
  • Add the salt, baking soda, and the coffee granules and beat to combine.
  • Add the vanilla and the buttermilk and mix well.
  • By hand squeeze out the zucchini juice.
  • Discard the juice and add the drained zucchini to the bowl and stir to combine.
  • Gradually add the flour and the cocoa and stir to combine.
  • Add the chocolate chips and using a wooden spoon fold into the batter.
  • Transfer the batter to the parchment lined loaf pan.
  • Bake at 350 until cake tester comes out clean.


Translate

me

My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!