Renee Kohlman's double chocolate zucchini olive oil bread

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In addition to top blogger, food columnist and pastry chef, Renée Kohlman can now add cookbook author to her list of titles. The founder of Sweet Sugar Bean blog has a new cookbook out, All the Sweet Things, in which she showcases more than 100 recipes for baked goods and desserts. If you're in Saskatoon, you can catch her at her book release party on Monday April 24, 2017 at McNally Robinson at 7 p.m. Get a taste of the cookbook with this recipe for chocolate zucchini olive oil bread.

Kohlman advises squeezing excessive moisture out of the zucchinis with a clean dishcloth before adding them to the batter.

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 cups shredded zucchini, skin on
1/2 cup dark chocolate chunks or chips
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup extra virgin olive oil
1/4 cup buttermilk, at room temperature
2 tsp pure vanilla extract

Preheat the oven to 350°F. Place the rack in the centre of the oven. Line a 9×5×3-inch loaf pan with parchment paper overhanging the sides. Lightly butter the paper.

Sift together the flour, cocoa, baking soda and baking powder into a large bowl with the salt, cinnamon and cardamom. Stir in the zucchini and chocolate chunks. Whisk together the eggs, sugar, brown sugar, olive oil, buttermilk and vanilla in another bowl. Pour this into the zucchini mixture and stir just until combined.

Scrape the batter into the prepared pan and bake for 50 to 60 minutes, until the bread has risen and a toothpick inserted in the centre comes out clean but with a few crumbs clinging to it. Let the loaf cool in the pan on a wire rack for 20 minutes, then remove the loaf from the pan and let cool completely on the rack.

Store the zucchini bread in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

1 loaf