It's one of my favorite times of the year! Why? It's a great time to bake! I love when the zucchini is out, beautiful peaches, lots of apples - so many good, in season, fruits and veggies to bake with:) So here's a tasty recipe that uses up your zucchini. It's a really craggy (is that a word) loaf - the batter is really thick, but it bakes up into a gorgeous loaf.
Chocolate Zucchini Loaf
In a large bowl, mix together
1/2 c. unsalted butter (melted - make sure it's not too hot)
3/4 c. + 2 Tbsp. packed b. sugar
2 large eggs
1 tsp. vanilla
In a separate bowl, combine
1 2/3 c. flour (not packed, spoon into the measuring cup)
1/3 c. cocoa
3/4 tsp. salt
1/2 tsp. b. soda
1/2 tsp. b. powder
Add the dry ingredients to the wet (it will be very thick)
2 c. shredded zucchini (if it's really wet, remove some of the moisture with a paper towel)
1 c. chocolate chips
Spoon into a greased or parchment lined loaf* pan, smoothing out the top.
This batter is very thick and doesn't really smooth out when baking.
Bake at 350 for about 50-60 minutes, depending on the size of your loaf pan.
*loaf pan is available instore or online
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