Tag Archives: zucchini

Double Chocolate Zucchini Bread

20 Jul

Double Chocolate Zucchini Bread

I’m not sure if this is a bread or a cake. It’s in a loaf pan, so most folks would call it a bread. But it tastes like cake. A lot. Overall this was pretty good, but I wouldn’t say that I absolutely loved it. Next time, I will try substituting the honey for about 1/2 cup sugar (like I saw in a few other recipes). It may also be worth experimenting with adding about 1/2-1 tsp of cinnamon and 1/2 tsp of instant coffee or espresso powder.


INGREDIENTS

1 & 2/3 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 eggs
½ cup vegetable oil
½ cup light brown sugar
1/3 cup honey
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan; set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda.

3. In a large bowl, whisk together the eggs, vegetable oil, brown sugar, honey and vanilla extract. Add the flour mixture to the wet ingredients and mix the batter together until almost no flour remains. Stir in the zucchini and chocolate chips, ensuring they are evenly distributed.

4. Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick  inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing. Store leftovers at room temperature, tightly wrapped in plastic wrap.

Recipe adapted from Brown Eyed Baker

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Zucchini Bread

23 Aug

Zucchini Bread

A friend gave me a rather large zucchini. Like so many people I know, her garden is exploding with all kinds of squash these days. So, even though I’ve never actually had zucchini bread, it seemed like a good idea. And I was right.


Zucchini Bread

INGREDIENTS
2 eggs, beaten
1 1/3 cup sugar (could use a little more)
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
1/2 teaspoon salt
3 cups all-purpose flour
1/4 teaspoon nutmeg
3 teaspoons cinnamon
1/2 cup chopped pecans or walnuts (optional)
1 cup chocolate chips (optional)

DIRECTIONS

  1. Preheat the oven to 350°F (175°C). Grease two 5 by 9 inch loaf pans and set aside.
  2. In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
  3. Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
  4. Divide the batter equally between the loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean (check if done after 50 minutes). Cool bread in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Adapted from Simply Recipes