It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
In continuing my fall-themed recipes, here's one I make this time of year that's sure to please. If you're never tried a zucchini-style bread because it sounds weird, give this a shot! Zucchini in baking imparts no flavor of its own, but melts away to create a wonderful moistness. (That's why it's important NOT to drain or pat dry zucchini in a baking recipe unless specifically instructed.)
I found this recipe in the breakfast section on joyofbaking.com, but we have it as a dessert treat or afternoon snack. I have not managed to convert this to a paleo-friendly version yet, so it's a special treat I indulge in once in a great while. I love the smell wafting through the house while this is in the oven!
Chocolate Zucchini Bread
Ingredients
1 1/2 cups zucchini (about 1/2 lb)
1 cup flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
3/4 cup semi sweet chocolate chips
2 large eggs
1/2 cup oil (I use coconut or olive oil, but you can use vegetable if you prefer)
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1 tsp vanilla extract
Directions
Heat oven to 350 degrees. Grease a 9x5 loaf pan.
Grate zucchini; set aside. In large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. I like to use a wire whisk for this because it gives the flour the same texture as if I sifted it. Stir in chocolate chips.
In a separate large bowl, beat eggs. Add oil, sugars, and vanilla; whisk until well blended. I use the whisk from earlier, but an electric mixer can lend a hand. Just don't overbeat. Fold in zucchini and then flour mixture, stirring until just combined. Pour into loaf pan and bake 55-65 minutes, until the bread has risen and a toothpick inserted in the center comes out clean. Cool on a wire rack for a while, 10-20 minutes, then remove from pan to cool completely. If the family can stay away that long, at least! This tastes great while still warm...but try to be patient for at least half an hour to keep the moistness from evaporating in the steam caused by cutting into this too soon.
This can be stored at room temperature for several days, but I usually keep it in the fridge. It also freezes well.
1 1/2 cups zucchini (about 1/2 lb)
1 cup flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
3/4 cup semi sweet chocolate chips
2 large eggs
1/2 cup oil (I use coconut or olive oil, but you can use vegetable if you prefer)
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1 tsp vanilla extract
Directions
Heat oven to 350 degrees. Grease a 9x5 loaf pan.
Grate zucchini; set aside. In large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. I like to use a wire whisk for this because it gives the flour the same texture as if I sifted it. Stir in chocolate chips.
In a separate large bowl, beat eggs. Add oil, sugars, and vanilla; whisk until well blended. I use the whisk from earlier, but an electric mixer can lend a hand. Just don't overbeat. Fold in zucchini and then flour mixture, stirring until just combined. Pour into loaf pan and bake 55-65 minutes, until the bread has risen and a toothpick inserted in the center comes out clean. Cool on a wire rack for a while, 10-20 minutes, then remove from pan to cool completely. If the family can stay away that long, at least! This tastes great while still warm...but try to be patient for at least half an hour to keep the moistness from evaporating in the steam caused by cutting into this too soon.
This can be stored at room temperature for several days, but I usually keep it in the fridge. It also freezes well.
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