This zucchini bread with chocolate chunks is one of the most flavorful sweetbreads you'll ever taste. It's chocolaty and moist, with grated zucchini and plenty of chocolate chunks. You can serve it in less than an hour.
Add the sugars, butter, buttermilk and vanilla and beat to combine, then use a wooden spoon to stir in the zucchini and chocolate.
In a separate large mixing bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add this dry mixture to the wet ingredients and stir until just combined.
Pour into the bread pans and bake for about 45 mins to an hour, or until a toothpick test comes out clean.
Recipe Notes
Don't peel the zucchini.There's no need to peel zucchini for this recipe as it is unrecognizable once the bread is baked and the zucchini peel contains lots of nutrients.Grating the zucchinisWhen shredding the zucchini through the grater, don't use the small-sided holes as this will just result in loads of water and take forever. Instead, use the larger or medium holes to shred it.Keep the liquidSome zucchini bread recipes state to strain the juice from the zucchinis, but I find the bread comes out dryer doing this. For the best moist zucchini bread, don't strain the juices. Unless you're using large zucchinis, then I recommend straining a little of the juices but not all.