Chocolate Zucchini Loaf

slightly adapted from

This is too dense to be called a “cake” I think, but it makes a good snack or dessert nonetheless.  Except the kids don’t really care for it so I eat too much of it!  :o(

Prep Time: 20 minutes
Cooking Time: 75 minutes

1/2 cup brown butter**, cooled
3/4 cup brown sugar, packed
2 eggs
2 tsp vanilla
1/2 cup buttermilk
3/4 cup whole wheat pastry flour
3/4 cup pastry flour
1/2 tsp salt
2 1/4 tsp baking powder
3/4 cup cocoa
1/2 tsp cinnamon
1/4 tsp nutmeg
2 cups zucchini, shredded
1 cup chocolate chips

1. Preheat oven to 350°F. Grease an 8 x 4 loaf pan.
2. In a large bowl, combine the sugar with the cooled brown butter.  Beat in eggs until mixture is smooth. Add vanilla and buttermilk.
3. In a separate small bowl,  combine the dry ingredients. Dump the dry ingredients into the wet and stir until just combined. Gently fold in the zucchini & chocolate chips.
4. Bake for 65-75 minutes or until a clean dry toothpick inserted into the center of the loaf comes out clean.
5. Remove from oven and cool on a wire rack in pan for 10 minutes. Turn out of pan and cool to room temperature . Slice and serve.

**How to make brown butter: In a small saucepan, heat butter over medium high. Allow to come to a boil, but do not stir. Swirl the butter around every minute or so. When the butter begins to foam up and there is a nutty smell and a brown tinge to the butter, remove from heat and cool in refrigerator.

Published in: on September 10, 2011 at 5:15 pm  Leave a Comment  

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