Still swimming in zucchini.
Okay.
So. On Saturday, I baked ten loaves of peach¹ bread (ate one and froze the other nine). And then I baked a few loaves of zucchini bread. And froze some of that. And froze some green beans. And froze some grated zucchini in 3-cup containers for future baking. (Pretty much every zucchini bread recipe I've come across calls for two cups, but I've been packing an extra cup into everything with no problems.)
Yesterday.
I made chocolate zucchini bread, and my World Was Officially Rocked.
I tweaked this recipe in the following manner:
Ingredients
- 3 cups flour (2 all-purpose, 1 whole wheat)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup turbinado sugar
- 3 eggs
- 1/2 cup applesauce
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 3 cups shredded zucchini
- 1 cup semisweet chocolate chunks
Directions
- Preheat oven to 350 degrees F. Lightly grease two 8x4 inch loaf pans.
- In mixer bowl, combine dry ingredients (minus the chocolate chunks). In separate bowl, combine eggs and vanilla, beat until well blended. Add wet ingredients to the flour mixture, stir just until moistened. Stir in zucchini and chocolate chunks. Spoon evenly into loaf pans.
- Bake in preheated oven for an hour, or until toothpick inserted in center comes out clean.
Yes, that is a Halloween kitchen towel. We have a disproportionate number of them, as we try to buy a few every year.
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¹Thanks to my mother and her peach tree. And now Josh and I want to get on the Fruit Tree Train.