I haven’t been blogging actively. It’s been such a busy summer and we were on vacation last week. I make this zucchini loaf all the time and I have been hoping to share it since May ! Somehow just never got around to it. Last week, the mom of my daughter’s best friend gave me a few gigantic zucchini fresh from her garden ! So I made this again and finally put the post together. It’s one of those sneaky recipes in which you can hide the vegetables ! My son doesn’t like sweets nor zucchini, but he would come back for more of this. I guess that means it tastes pretty good ! If you prefer, you can put them in muffin tins instead, just remember to adjust the baking time to about 20-25 minutes. 

Makes 2 mini loaves (dimensions of pan: 5.75 x 3.25 x 2.25 inches)

• 120 g shredded zucchini
• 180 g all-purpose flour
• 20 g unsweetened cocoa powder
• 1.5 g baking powder
• 1.5 g baking soda
• 2 g salt
• 50 g brown sugar
• 50 g granulated sugar
• 1 egg
• 180 mL buttermilk
• 30 mL vegetable oil
• 2.5 mL pure vanilla extract
• 60 g semi-sweet chocolate chips 

1. 1. Preheat oven to 350°F
   2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt
   3. Add both sugars
   4. In another bowl, mix together egg, buttermilk, oil and vanilla
   5. Add wet ingredients into flour mixture, stir until just blended
   6. Fold in chocolate chips and zucchini (batter will be slightly runny)
   7. Pour into lightly greased and floured loaf pans
   8. Bake for about 40-45 minutes 
      

Tools that I used 

Chicago Metallic 59440 Commercial II Non-Stick Mini Loaf Pans, Set of 4

You can get the mini loaf pans through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item.