Double Chocolate Pecan Zucchini Bread

Well, it’s officially official: Fall has begun. Leaves are changing color, bags of halloween candy line every supermarket shelf, and there’s a pumpkin sitting outside our back door as I speak.

So of course I had to give you guys one last recipe using summer produce! Zucchini is generally available year-round for most people, but its season really does peak in the warm months. And what better way to use it all up than to bake it into a gorgeously moist, chocolatey, pecan-y quick bread? The squash is so mild you can’t taste it, so you’re pretty much just getting a delicious, not-too-sweet dark chocolate cake with an added punch of health from all that zucchini. It’s a win win!

Eat it for lunch, eat it for dinner, eat it for dessert… And everything in between!

To start, just grab a large bowl and whisk together all-purpose flour, whole wheat flour, dutch-process cocoa, baking soda, baking powder, and salt. Add in a whole lotta chopped bittersweet chocolate and toasted pecans (or sub walnuts if you prefer).

In a separate bowl, whisk together a touch of melted butter with some buttermilk, an egg, some light brown sugar and a splash of vanilla. Add in 2 1/2 cups of shredded zucchini (make sure to dry it off really well before adding it in!)

Pour the wet ingredients over the dry and fold it all together with a spatula until no more flour is visible. It’ll be nice and thick!  Pour the batter into a greased and parchment-lined 8 1/2 by 4 1/2-inch (ish) loaf pan, or use a slightly smaller one and make a few extra muffins like I did. Perfect for a grab-and-go breakfast! Sprinkle with some more chopped chocolate and pop the pan in the oven for 50-60 minutes (about 30 minutes for the muffins), or until a toothpick comes out relatively clean.

Oh man.

Cool on a wire rack if you have any self-restraint. If you’re weak and hungry for cake like me, go ahead and cut yourself a nice big slice!

Nuts and chocolate. Not to mention the (invisible) zucchini! What more could you ask for?

Double Chocolate Pecan Zucchini Bread

from crumbsandnibbles.com, adapted from Butter and Brioche via Food52

Makes 1 8 1/2 by 4/12-inch (ish) loaf 

Ingredients:

2 1/2 cups grated zucchini (about 2-3 medium sized), lightly packed

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/4 cup Dutch-process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup pecans, chopped and toasted (you can sub walnuts if you prefer)

1 1/4 cups chopped bittersweet chocolate

1/4 cup unsalted butter, melted

1/2 cup buttermilk

1 egg

3/4 cup light brown sugar

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 F.
2. Spread a kitchen towel out on a baking sheet and transfer the shredded zucchini to the sheet. Fold half the towel over the zucchini and pat to take some of the moisture out. Set aside.
3. In a large bowl, whisk together all-purpose flour, whole wheat flour, dutch-process cocoa, baking soda, baking powder, and salt. Stir in 1 cup chopped bittersweet chocolate and toasted pecans
4. In a separate bowl, whisk together melted butter with the buttermilk, then add the egg, light brown sugar and vanilla. Stir in shredded zucchini. Pour the wet ingredients over the dry and fold it all together with a spatula until no more flour is visible. It’ll be nice and thick!
5. Pour the batter into a greased and parchment-lined 8 1/2 by 4 1/2-inch (ish) loaf pan, or use a slightly smaller one and make a few extra muffins like I did. Sprinkle with the rest of the chopped chocolate and pop the pan in the oven for 50-60 minutes (about 30 minutes for the muffins), or until a toothpick comes out relatively clean.
6. Cool on a wire rack before digging in!

Happy nibbling!