Chocolate and Zucchini??

Chocolate Zucchini bread

10/1/09

Today was baking day in my house. I started with cookies and ended with bread....here is Chocolate zucchini bread. I made a double batch because I had frozen zucchini in 3 cup packages, so it fit. After baking through the first batch as muffins, I decided to add chocolate chips and coconut to these. They are good either way...and my children LOVE them!!

I did make another change to this....I did not have marcaspone cheese. You can substitute with 8 ounces of cream cheese, 1/4 cup heavy whippingcream, and 2 1/2 tablespoons sour cream...do not use low fat. (I did but everything worked out just fine. next time...I will use "full fat" to see if there is a difference.)

Chocolate Zucchini Bread

3/4 cup unsalted butter, at room temperature
4 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups shredded unpeeled zucchini
3 eggs
1/3 cup mascarpone cheese
1/3 cup buttermilk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 cups all-purpose flour
Heat oven to 350°F.
Melt together butter and chocolate over medium heat in a double boiler.
When melted remove from heat.
Mix in mascarpone cheese until it melts in with the chocolate mixture.
Place mixture into a bowl of an electric mixer fitted with paddle attachment. Mix in sugars, zucchini, eggs and vanilla on low speed until well combined.
In a large bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
Add half of the dry ingredients to the mixer bowl. Then add the buttermilk. Then add the remaining dry ingredients.
Spoon batter into 2 greased and floured 8×4-inch loaf pans.
Bake for 35 to 45 minutes(about 20-25 minutes for mini loaves) or until toothpick inserted in center comes out clean.
Cool 10 minutes on a wire rack.
Remove from pans and continue to cool on wire rack.