A couple of weeks ago, I baked Coconut Bread, which was delicious. However, a friend commented that she did not like coconut, and jokingly (I think) said why don’t you substitute the coconut with chocolate?
After calming down, I went off to look for a recipe (I get like that, when I love an idea, I jump right into it) and as luck (or fate) would have it, a food blog I follow, Seven Spoons posted a Chocolate Olive Oil Zucchini Bread recipe.
I am not excited about zucchini in my chocolate. So I left it out, and put the zucchini in a pasta. *ahem*
The original recipe makes two loaves, and I only have one loaf pan, so I halved the recipe and made one.
Yup, I’m not following any rules here, people!
Without further ado, my friend, here’s your chocolate bread.
- Softened butter, for pans
- 3/4 cup (85 g) whole wheat flour
- 3/4 cup (85 g) all-purpose flour
- 1/4 cup (30 g) cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts, toasted
- 4 ounces semisweet chocolate, chopped
- 1/2 cup well-shaken buttermilk
- 1 egg
- 3/4 cups fine-grained turbinado sugar (you can substitute with light brown sugar or demerara sugar)
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) olive oil
- Preheat an oven to 350°F (175°C). Grease one 9-by-5-by-3-inch loaf pan with softened butter. Use a length of parchment to line the bottom and long sides of the pan, forming a sling, and lightly butter the parchment as well. Set aside.
- In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda and salt. Stir in the chopped walnuts and chocolate. Set aside.
- In another bowl, whisk together the olive oil and buttermilk. Add the eggs, sugar and vanilla, and beat until smooth.
- Pour the wet ingredients into the dry, stir until combined, taking care not over mix. Pour the batter into the prepared pan and bake, rotating once, until a cake tester inserted into the loaf comes out almost clean, which should be around 50 minutes.
- Cool loaf in its pan on a rack for 20 minutes, then grasp the edges of the parchment to ease the bread out.
- Slice thickly, when it's completely cool. Slather on some Nutella for good measure. Or globs of butter.
- Eat. With great abandonment.
- If olive oil is not your thing, then it can be replaced by an equal amount of neutral oil or melted butter. With the latter, the bread will be denser and, as it lacks the mitigating edge of olive oil, it will taste sweeter as well.