2 cups Zócalo Sweet Potato Heritage flour
1/2 cup cocoa powder
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup olive oil
3/4 cup buttermilk
2 tsp Vanilla Extract
3 cups zucchini, shredded
10 fresh basil leaves, finely chopped
1 Tbsp. Zócalo Gourmet Huacatay (Black Mint)
1 cup dark chocolate chips
Greek plain yogurt, for topping
Xoxoc Prickly Pear Marmalade, for topping
Preheat oven to 350 degrees F. Spray a loaf pan with nonstick baking spray
In a large bowl, combine flour, cocoa powder, sugar, baking powder and salt.
In a medium bowl, whisk together eggs, oil, buttermilk and vanilla. Add to dry ingredients and stir until almost fully combined. Add in the zucchini, basil, Zócalo Huacatay and chocolate chips; mix well
Bake for 60 minutes, or until golden brown.
Cool on a wire rack before slicing.
Serve with a dollop of Greek plain yogurt and Xoxoc Prickly Pear marmalade