It's time to think about ways to use that fabulous overabundance of zucchini~or courgette, depending on where you live. My Dad has some growing in his garden so he gave me three...including one mutant zucchini that was hiding out until it was nearly 2 feet long!
I liked the idea of chocolate zucchini bread, so I made this recipe on Sunday for our after dinner dessert.
My husband, who was wary of the idea of zucchini in bread (he's Scottish, what can I say?) ate a slice and then had a few more. The baby was bedecked from head to toe in joyous chocolate crumbs. It is like a wonderful cross between chocolate cake and brownies.
We decided to give the second loaf away before things got out of hand. Hopefully our neighbors enjoyed it as much as we did!
Chocolate Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 heaping cups peeled and grated zucchini (about 1 medium)
2 and 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 cup chocolate chips (optional)
~Preheat the oven to 350 degrees.
~Grease and flour two 8x4x3 loaf pans. (I also line the bottom of mine with parchment paper to make sure they come out in one piece.)
~In a mixing bowl, beat together the eggs, oil, sugar and vanilla.
~Stir in the zucchini.
~Combine the dry ingredients and stir into the zucchini mixture. Mix until just combined.
~Fold in chocolate chips if using.
~Pour into prepared pans.
~Bake for 1 hour or until bread tests done. Let bread sit in pans to cool for 5 minutes, run a knife around the edges and carefully turn out the loaves onto a cooling rack.
~If you used parchment paper, peel it off gently (but do it while they're hot)
~Let loaves cool completely before wrapping or slicing.
Makes 2 loaves
