Zucchini, Cinnamon, and Chocolate Loaf

Ananás e Hortelã


  • 1 tablespoon lemon juice (for buttermilk)
  • 1/3 cup milk (for buttermilk)
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups plain flour
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 3/4 cup plain yogurt
  • 1/3 cup oil
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 2 1/2 cups zucchini (grated and pressed)
  • 120 grams dark chocolate (cut in pieces)


  1. Preheat oven to 360°F.
  2. First, prepare the buttermilk by mixing 1 tablespoon lemon juice with 1/3 cup milk. Let sit for 10 to 15 minutes before using.
  3. Grease a loaf pan with butter and line with parchment paper.
  4. In a bowl, combine the whole wheat flour, plain flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
  5. In another bowl, beat the eggs well until they double in volume. Add yogurt, prepared buttermilk, oil, sugar, and vanilla. Stir until combined.
  6. Add the zucchini and chocolate pieces to the egg mixture.
  7. Add the flour mixture, and stir well to combine.
  8. Pour the batter in the pan, and bake for 30 to 40 minutes (or until a toothpick can be inserted into the center and come out clean).
  9. Remove from oven and wait 10 minutes before removing from the loaf pan.
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