Published on
Anaïs Berzi, AKA food blogger Nana Marmelade, sent us a recipe for double dark chocolate zucchini bread with pecans that was so good we just had to share.
Anaïs gets her organic basket from Les Jardins d'Arlington farm. We love that the recipes on her website reflect the produce she finds in her organic basket.
Here is the recipe.
Double dark chocolate zucchini bread with pecans
Ingredients
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 tsp. vanilla extract
- ½ tsp. instant espresso coffee
- 1 medium green or golden zucchini
- 2 large eggs
- 1¼ cup all-purpose flour or ¾ cup all-purpose flour and ½ cup whole wheat flour
- 1 cup sugar
- ¼ cup unsweetened cocoa
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. table salt
- 1 cup chopped pecans
- ½ cup dark chocolate buttons or 350 grams of dark chocolate shavings
Instructions
- Preheat the oven to 350°F/180°C.
- Grease a 9x4-inch (22x10-cm) loaf pan.
- Slice the zucchini lengthwise. Remove the centre. Grate flesh. Squeeze over a bowl to remove excess moisture.
- Mix together buttermilk, vegetable oil, eggs, vanilla extract and instant coffee.
- Add grated zucchini to wet ingredients.
- In a separate bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt.
- Gently add the dry ingredients to the wet until just barely blended.
- Add pecans and chocolate buttons.
- Pour into loaf pan.
- Bake until a toothpick inserted into the centre comes out almost clean, about 60 to 70 minutes.
- Let cool completely before removing from pan.
This is our translation of a recipe that originally appeared in French on Anaïs's blog Nana Marmelade.
Photos courtesy of Nana Marmelade.
