Summer baking — part 2

A friend of mine gave me a monster zucchini from her garden. I was thrilled — the kids, however, eyed it suspiciously as they aren’t big fans of zucchini. My solution? Chocolate zucchini bread!

Here’s a recipe I tweaked from The Joy of Baking. I’ve taken out the salt, replaced half the flour with whole wheat flour, halved the oil, added applesauce, and cut back a bit on the sugar. The result? Moist, chocolatey zucchini bread. And oh yeah, a big hit with the kids at yesterday’s picnic.

You’ll need:

  • 1 1/2 cups (375 mL) shredded zucchini (2 medium — or half the monster one I had — keep the liquid)
  • 1/2 cup (125 mL) all purpose-flour
  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) cocoa powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) baking powder
  • 3/4 tsp (4 mL) ground cinnamon
  • 1/4 cup (60 mL) canola oil
  • 1/4 cup (60 mL) unsweetened applesauce
  • 1/3 cup (75 mL) sugar
  • 2 large eggs
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) chocolate chips or chopped walnuts (optional)

What to do:

  1. Preheat oven to 350F (180C).  Grease loaf pan, set aside.
  2. Grate zucchini (I used the smallest grater to hide the zucchini). Set aside.
  3. In a large bowl, whisk together flours, cocoa powder, baking soda, baking powder, and cinnamon.
  4. In a separate bowl, mix together oil, sugar, eggs, and vanilla extract. Add in grated zucchini.
  5. Add wet ingredients to dry ingredients. Mix lightly until blended.
  6. Add chocolate chips or walnuts if using.
  7. Scrape batter into loaf pan.
  8. Bake for 55 to 65 minutes until done (toothpick comes out clean). Cool on a wire rack for 10 minutes before removing.

Note: I dotted the top with walnut halves to make it easier to pick off for the certain someone in my house that doesn’t like nuts.

– Zannat


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