Double Chocolate Zucchini Bread
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
  • 1 medium organic zucchini
  • ½ cup buttermilk (or ½ cup milk + ½ tbsp white vinegar)
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs
  • ¾ cup sugar
  • 1⅔ cups all-purpose flour
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 1 cup chopped pecans
  • ½ cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Spray a 9x4-inch loaf pan with cooking spray and set aside.
  3. Finely shred the zucchini by hand or using a food processor, and gently press out the excess water.
  4. In a mixing bowl, stir together the buttermilk, oil, eggs, sugar and vanilla. Add the zucchini and stir.
  5. In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
  6. Gradually add the flour mix to the batter, stirring in-between, until all is added.
  7. Stir in the pecans and chocolate chips, then transfer to the loaf pan.
  8. Bake for 1 hour, until a toothpick comes out dry.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool until ready to serve.
  10. Wrap with plastic wrap and keep in the refrigerator for up to 3 days for best freshness.
Makes 1 loaf
Recipe by My San Francisco Kitchen at