I implemented “Operation Start Packing” this weekend, and boy oh boy, are my legs sore from all the trips up and down the stairs. Great exercise, yes, and I even wore the dogs out because they kept following me, wondering what I was doing and why the house was being torn apart. Mostly though, they just wanted to play with the bubble wrap.
Wait, that was Sabrina……
And I somehow ended up packing all my baking pans without realizing it.
I may have to resort to buying a few disposable pans to hold me over for the next few weeks…….
Dark Chocolate Zucchini Bread – adapted from Food52
- 2 1/2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 cup bittersweet dark chocolate (at least 70%), chopped
- 1/4 cup unsalted butter, melted ( I used coconut oil)
- 1/2 cup buttermilk, yogurt, or sour cream
- 1 large egg
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
Preheat an oven to 350° F. Grease an 8″ loaf pan and set it aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. Stir in the dark chocolate.
In a separate large bowl, whisk together the butter, buttermilk, egg, brown sugar, and vanilla until smooth, then stir in the zucchini. Fold the dry ingredients until just combined.
Pour the batter into the prepared loaf pan and bake, rotating at least once half way through baking, until a skewer inserted into the bread comes out clean, 50 to 60 minutes.
Let cool in the loaf pan for 15 to 20 minutes before inverting out onto a cooling rack to finish cooling completely.