Chocolate Zucchini Bread

Chocolate Zucchini Bread

The zucchini bread was a request from a long time friend of mine. She is one of the lucky ones to have a garden full of zucchini. I am so jealous. 
This is also the recipe I have used for my son's Woodland themed birthday party which was at a local park called Sulfur Creek. If you have not been there, I highly recommend a visit. We had the party outside, right next to the fox enclosure which was perfect because of the theme I had for the party. The birthday package also included a show with three animals that the kids could pet and learn about. The final event was arts and crafts for children of all ages. Sulfur Creek is a nonprofits animal rescue which is financed through donations, people which rent this place for parties, and supported by volunteers. 
For my sons party to keep the theme as natural as possible, I decided to make muffins instead of frosted cupcakes which gave the party a more earthy look. Because my son really likes chocolate, I made zucchini bread. Additionally, zucchini bread was a bit more healthy then frosted cupcakes. 
The reason I love this recipe is because it is a great chocolate cake, moist, and very, very chocolaty. I usually add more zucchini then the recipe calls for but this is my personal preference. I love that this type of cake is dense, but still moist and soft. Sometimes, I make cake with zucchini and pair it with a avocado fudge frosting. I will include that recipe another time. 

Chocolate Zucchini Bread
Yields:
20 standerd muffins or 2 loaves (8x4 inches) 
Ingredients:
​All-purpose flour                           2 cups
Cocoa powder                                1 cup
Salt                                                   1/2 teaspoon
Baking soda                                    2 teaspoon
Allspice                                            1 teaspoon
Grounded cinnamon                     1 1/2 teaspoon
Brown sugar                                   1 1/2 cup 
Melted butter                                 1/4 cup
Vegetable oil                                   3/4 cup
Eggs                                                 3
Buttermilk                                       1/2 cup
Grated zucchini                             2 cups about 3 medium size
                                                         (wash and dry the zucchini, no need to peel the skin off)
Semi-sweet chocolate chips        1 cup
Directions:

• Preheat oven to 350 degrees F. If you make the muffins, line 20 muffin pan cups with muffin liners. If you don't have muffin liners you can use nonstick cooking spray. If you decide to make loaves instead, spray nonstick cooking spray on the loaf pan, or line it with parchment paper. Make sure to use two 8x4 inch pans. Should you used parchment paper, make sure to leave a few inches of it out on the sides of the pan to help remove the loaves after the baking. 
• In a large bowl, combine flour, cocoa powder, salt, baking soda, allspice, cinnamon, and set aside. 
• In a medium size bowl, combine sugar, butter, and oil. Add eggs to it, one at a time. Then add vanilla and buttermilk. 
• Gradually add the wet ingredients to the dry ingredients until just combined. Then fold in the zucchini and chocolate chips. 
• Muffins: Divide batter among the muffin cups. Bake for 20 - 24 minutes, untill toothpick inserted into the center comes out clean and muffin tops are springy to the touch. Rotate them halfway through the baking time. Once the bake has completed, cool it for 5 minutes in the muffin tin, then transfer muffins to a cooling rack and cool for additional 5 minutes. Enjoy!
• Loaves: Divide batter among the loaf pans. Bake for 40 - 50 minutes, until toothpick inserted into the center comes out clean and loaf tops are springy to the touch. Rotate them halfway through the baking time. Once the bake has completed, cool for 20 minutes in the loaf pan, then transfer loaves to a cooling rack and cool for additional 15 minutes. Enjoy!