DOUBLE CHOCOLATE ZUCCHINI OLIVE OIL BREAD

If you find yourself in a “Help, I have too much zucchini!” situation, don’t freak out. Just go ahead and bake them into bread. And if you love chocolate, know that this has the one-two punch of both cocoa and dark chocolate chunks. A glass of cold milk is the perfect accompaniment. 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon

1/2 tsp ground cardamom

2 cups shredded zucchini, skin on and squeezed of any moisture 3/4 cup dark chocolate chunks or chips

2 large eggs, at room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar 1/2 cup extra virgin olive oil 1/4 cup buttermilk, at room temperature

2 tsp pure vanilla extract 1. Preheat oven to 350 F. Place the rack in centre of oven. Line a 9×5×3-inch loaf pan with parchment paper overhanging the sides. Lightly butter the paper. 2. Sift together the flour, cocoa, baking soda and baking powder into a large bowl with the salt, cinnamon and cardamom. Stir in the zucchini and chocolate chunks. Whisk together the eggs, sugar, brown sugar, olive oil, buttermilk and vanilla in another bowl. Pour this into the zucchini mixture and stir just until combined.

3. Scrape the batter into the prepared pan and bake for 50-60 minutes, until the bread has risen and a toothpick inserted in the centre comes out clean but with a few crumbs clinging to it.Let the loaf cool in the pan on a wire rack for 20 minutes, then remove the loaf from the pan and let cool completely on the rack. 4. Store the zucchini bread in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.