Double Chocolate Zucchini Bread

This stuff is like cake. And just as good as my zucchini brownies. Just another reason to use up all those zucchini growing in the garden or to ask your neighbor for an extra one of theirs ;-). enjoy!

makes a 9 by 4-inch loaf or 3 mini loaves
Ingredients
    •    Cooking spray
    •    1 medium zucchini
    •    1/2 cup buttermilk
    •    1/2 cup vegetable oil
    •    1 teaspoon vanilla extract
    •    2 large eggs
    •    1 1/4 cups all-purpose flour
    •    3/4 cup sugar
    •    1/4 cup cocoa
    •    1 teaspoon baking powder
    •    1/2 teaspoon baking soda
    •    1/2 teaspoon fine salt
    •    1 cup chopped pecans
    •    1/2 cup chocolate chunks

Directions
1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.

2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.

3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.

NOTE: I put the zucchini in some cheese cloth and squeezed out the access liquid. I have never done this before but I liked the results. :-) Still very moist cake but not too moist.