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Double Chocolate Zucchini Bread
by Vanessa Balchen
Yes it's there...see those delicate flecks of green and how they contrast so tastily with the deep, rich brown of the chocolate...really, it is as good as it looks. Yes I know everyone is writing about zucchini bread...but what else can you do when practically the whole continent of North America is disappearing under piles and piles of the great green squash. This is my public service post...there is a better way.
Most zucchini breads are essentially run of the mill spice breads with zucchini tossed in. Nothing wrong with that, it's just that I saw an opportunity to introduce the sweet, sweet seduction of chocolate into the mix. After all, there isn't a day that goes by that I don't try to come up with a chocolate treat to accompany my morning coffee...and if it also incorporates a veggie...well then it was truly meant to be. This bread packs a double chocolate whammy with cocoa and chocolate chips. So when you're at the farmers' markets this weekend pickup some zucchini and mix it up.
Double chocolate zucchini bread
1 stick of butter melted
1 cup of dark brown sugar
1/2 cup of white sugar
3 large eggs
1 teaspoon vanilla
3 cups whole wheat white flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup cocoa
3/4 cup chocolate chips
1 cup pecans
2 medium zucchinis (about 3 cups) grated
Preheat the oven to 350F. Line 2 large loaf pans with parchment.
Combine the butter, sugars, eggs, and vanilla in a bowl. Stir well until it is totally combined.
Sift together the flour, cocoa, baking soda, salt, baking powder, and cinnamon. Add the butter/egg mixture to the flour and stir gently to begin combining. Stop and add the zucchini, chocolate chips, and pecans. Continue to stir to combine all the ingredients but don't stir too much. Fill the loaf pans and bake for 30 to 40 minutes or until a skewer inserted into the bread comes out clean. I start checking at 30 minutes and then add time as needed.
When they are baked let them rest in their pans for 5 minutes and then move the breads out of the pans and onto a rack. Let them cool before slicing. Wrapped well they should last 4-5 days. They freeze well too.
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Published: Jul 12,2008 10:40
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Andy Cowan
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Paul M. J. Suchecki has more than 30 years of experience as an award winning writer, producer, and cameraman. He's written numerous newspaper and magazine articles. Currently he writes, produces and shoots for LA CityView Channel 35 and his more than 250 articles for Ehow.com are approaching half a million readers.
Coby Kindles
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Debbie Milam
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Dan Rafter
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Jack Nargundkar
Jack Nargundkar has been repeatedly published in Business Week, The Wall Street Journal, The Washington Post, and The New York Times. He is also an author of "The Bush Diaries" published in July 2005.
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