|The last slice ready to be devoured..|
The bread vendor in particular likes to fill my children with samples.
Last week we only bought the essentials, but my kids continued to talk about how yummy the chocolate zucchini bread sample was. I told them, "I can make that at home for you this week if you like." The answer? An emphatic, "YES!"
Wednesday morning I woke early, (6:30 am which is extremely unusual for me). I looked through all of my books and browsed the interwebs. I couldn't find anything that was exciting me in the realms of chocolate zucchini. So, I created my own.
I knew I wanted a dense, rich, moist bread that was heavy on chocolate but not overly sweet. This is what I came up with:
(It's nearly gone already and I haven't even taken a picture of it yet!)
Chocolate Zucchini Bread
- 1 1/2 cup grated zucchini
- 1cup + 2 tablespoons flour
- 1/2 cup + 2 tablespoons unsweetened cocoa powder (I recommend using Ghirardelli or Scharffen Berger but plain ol' Hersheys unsweetened will do just fine)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1/2 teaspoon rounded salt
- 3/4 cup sugar
- 2 eggs
- 1/3 canola (or vegetable) oil
- 1/2 cup Greek yogurt
- 1 tablespoon grated orange zest
- 1/2 cup crushed walnuts (optional)
Grate the zucchini and set in a colander to drain until needed. If it's really juicy give it a good squeeze.
In a medium sized bowl measure out the dry ingredients, run thru a sifter and set aside.
In large bowl, whisk the wet ingredients together until combined. Add the grated zucchini, stir well. Then add the dry ingredients and walnuts. Fold with a wooden spoon or rubber spatula until just combined.
Pour into a buttered and flour prepared 8x4 baking dish. Bake at 350° for 50-60 minutes. Cool in dish for 10 minutes. Run a knife around the edges of the pan, flip to remove the loaf. Set to cool on wire rack.
Serve slices dusted with powdered sugar.
[ Ed. Note: or apricot ginger preserves, recipe "coming soon..." ]
enjoy~ 99% BitterSweet