August 12, 2013


I didn’t mean to make this recipe any more healthy than it was intended to be but because of midnight baking sessions and needing to use what is on hand, it just happened that way.

It is now quite justifiable as breakfast or a stand up snack. I won’t even tell you how awesome it is with an espresso.


1 cup all-purpose flour

1.5 cups whole wheat flour

1/4 cup unsweetened natural cocoa powder

1 pinch salt

1 teaspoon baking soda

1/2 teaspoon cinnamon, ground

1 stick of butter, softened

6 tablespoons coconut oil

1 cup sugar

1/4 cup olive oil

2 eggs

1 teaspoon vanilla extract

1/2 cup buttermilk*

2 cups zucchini, shredded (about 2 medium sized zucchini)

1/2 cup bittersweet chocolate chips

1/2 cup unsweetened shredded or flaked coconut

  • Preheat the oven to 350F. Grease and flour two loaf pans, set aside.
  • In a medium bowl, whisk together the flours, cocoa powder, salt baking soda and cinnamon.
  • Beat the butter, coconut oil and sugar together with a whisk or electric mixer until pale and airy.
  • Drizzle in the olive oil, mixing constantly until incorporated, then add the eggs one at a time, beating each until thoroughly mixed in.
  • In a measuring cup, add the vanilla to the buttermilk (*or buttermilk substitute).
  • Mix 1/3 of the flour mixture into the butter/sugar until just combined. Alternate with 1/2 of the buttermilk, mix, then another 1/3 of the flour. Add the rest of the buttermilk and the rest of the flour.
  • Fold in the zucchini, chocolate chips and coconut. Divide batter between the two loaf pans.
  • Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
  • Cool slightly before slicing. 

* Buttermilk is awesome but if it is late at night or early in the morning and you don’t have it, there are very legitimate ways to substitute:

Place 1 tablespoon of fresh lemon juice (or plain vinegar) in a measuring cup, add milk to hit the 1 cup mark and let stand at room temp for a few minutes. The milk will thicken and sour.

Or a combo of yogurt and milk works great, 1/4 cup milk + 3/4 cup plain yogurt = one cup buttermilk substitute.


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