Chocolate Zucchini Bread

So today is my cousin, Roby's, birthday. In honor of his 15th birthday (ahhhhhh I'm OLD.), I baked two kinds of cake/bread. One chocolate zucchini bread and one is oh-so-chocolatey coconut chocolate cake! I would post a picture, but my camera battery, along with some other very important things, are stuck in storage. And the DSLR, well, it's in Africa.

I made about three mini-loaves, two regular loaves, and one 8 x 8 cake.

This recipe is adapted from one on epicurious.com. 

• 2 1/4 cups sifted all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sugar
•  3/4 cup dark brown sugar
• 1 tsp cinnamon
• 1/2 cup (1 stick) unsalted butter, room temperature (not melted)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups grated unpeeled zucchini (about 2 1/2 medium)
• 3 ozs (about 1/2 cup) white chocolate chips
• 3 ozs (about 1/2 cup) dark chocolate chips
• chopped pecans or walnuts

Preheat oven to 325°F. 

Butter and flour baking pan. I made these into mini bread loaves, but you can regular loaf pans.

Sift flour, cocoa powder, baking soda and salt into medium bowl. 

Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. 

Beat in vanilla extract. 

Mix in dry ingredients with buttermilk.  I didn't have buttermilk but I soured some milk with 1/2 tsp of distilled white vinegar.

Mix in grated zucchini. (If you want the loaf to be more chocolatey, then add a handful of chocolate chips to the batter.

Pour batter into pan. Sprinkle chocolate chips and nuts over. 

Bake cake until tester inserted into center comes out clean, about 30 minutes. 

Cool cake completely in pan.

The last time I made this cake (4 days ago) I finished it all by myself...in 2 days.

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