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A Guilt-Free Chocolate Zucchini Bread Recipe
Food & Drink
2 cups all-purpose flour
1/2 cup cocoa powder
2/3 cup sugar
2/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 3-medium zucchini)
Preheat the oven to 350 F. Line the bottom of a 9x5-inch loaf pan with parchment paper and lightly grease the entire inside of the pan to make it easier to remove the loaf after baking.
In a large bowl, sift together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda and salt.
In a small bowl, whisk together buttermilk, eggs, vegetable oil and vanilla extract until well-combined.
Pour into bowl containing dry ingredients and mix until only a few streaks of dry ingredients remain. Add in zucchini and stir until batter is uniform.
Pour into prepared pan.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean and the top springs back when lightly pressed. Allow loaf to cool in the pan for at least 20 minutes, then run a knife around the edge to loosen it from the pan and turn out onto a wire rack