Double Chocolate Zucchini Bread - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa (NOT dutch process)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 pinch ground cloves
1 cup butter, softened
1 1/2 cups sugar
1/4 cup oil
2 large eggs, at room temp
1/2 cup buttermilk, also at room temp
1 teaspoon vanilla extract
2 cups zucchini, unpeeled and shredded
4 ounces bittersweet chocolate, finely chopped

Preparation

Heat oven to 350\u00b0.
Butter and flour 2 loaf pans.
Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
Stir the vanilla into the buttermilk.
Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
(Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
Fold in the zucchini and chocolate.
Divide batter into the 2 pans.
Bake until tester comes out clean, about 55 minutes.
(be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.