Recipe of the Month

Chef DaveExecutive Chef Dave Chabot instructs on the art of a creating your own culinary delight each month.

Chocolate Zucchini Bread

Position a rack in the center of the oven. Preheat the oven to 350. Grease 2 Foil loaf pans. Whisk together thoroughly in a large bowl:

4 1/2 cups all-purpose flour
2 Tbs baking powder
1 1/2 teaspoon salt
3/4 teaspoon baking soda

Add and toss to separate and coat with flour:

1 ½ cup coarsely shredded zucchini
1 3/4 cups Chopped Chocolate Couverture Disks
1 ½ tsp Cinnamon
2 Tbs Sugar

Whisk together in another bowl:

3 large eggs
1 1/2 cup buttermilk
6  tablespoons (3 oz) warm melted unsalted butter

Add to the flour mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.