2Tablespoonsbutter, salted or unsalted, at room temperature
2Tablespoonsvegetable or canola oil, or other neutral tasting oil
3/4cupwhite granulated sugar
1largeegg
1/2teaspoonvanilla
1/4cupbuttermilk, or see *Note 1 below to make your own
1 1/4cupsall purpose flour
2Tablespoonscocoa powder
1/4teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspooncinnamon
Pinchsalt
1cupzucchini, peeled or unpeeled, grated and squeezed to remove liquid
2Tablespoonssemi-sweet chocolate chips
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Instructions
Preheat oven to 325F (regular bake setting/not fan assisted), with rack in the centre of the oven. Grease a 8x4 or 4x10-inch loaf pan and line the bottom and long sides with a sheet of parchment paper, overhanging the sides by an inch or so (to use as handles to remove the loaf later). Set aside.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, cinnamon and a pinch of salt. Set aside.
Grate your zucchini and squeeze as much liquid out of as you can. Measure after squeezing. Set aside.
In a large bowl or the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, oil and white sugar at medium speed until it becomes creamy. Add the egg and vanilla and mix to combine. Scrape down the bowl well and mix to combine.
With the mixer on low, add the flour mixture alternately with the buttermilk and mix just until combined. Add the chocolate chips and zucchini and mix just until combined.
Spoon batter into prepared loaf pan and smooth the top.
Bake in preheated oven for about 45 minutes, or until a skewer comes out clean when inserted in the centre of the loaf.
Allow loaf to cool in pan for 5 minutes, then lift out of the pan by the parchment paper and place onto a cooling rack. Pull the parchment down from the sides. When the loaf has cooled a bit further, carefully remove the parchment from under the loaf and allow to cool completely.
Notes
1. Make your own buttermilk by combining 1/4 cup regular milk (any fat variety except skim) with 3/4 tsp of lemon juice or white vinegar. Let stand 10 minutes before using.Be sure to read the Ingredient Notes and Baker's Notes above the recipe card for more tips on making this recipe.