SueK
07-14-2005, 07:12 AM
For those of you who are growing bumper crops of zucchini, I thought I'd post this recipe that I made last night. It's in the Food Network Kitchens cookbook. It's very moist and chocolately, and easy to throw together. DD loved it even though it has zucchini in it. ;) It's not light as written, but can definitely be lightened; I made as is, though. My notes are in italics.
Double Chocolate Zucchini Bread
Food Network Kitchens Cookbook
2 Loaves (about 16 servings)
2 ½ cups all-purpose flour
¼ cup unsweetened natural cocoa (not Dutch process)
1 tsp baking soda
½ tsp ground cinnamon
Pinch ground cloves (I didn't put cloves in.)
1 cup unsalted butter, softened (2 sticks)
1 ½ cups sugar
¼ cup vegetable oil
2 large eggs, at room temperature
1 tsp pure vanilla extract
½ cup buttermilk, at room temperature
2 cups shredded unpeeled zucchini (about 8 oz)
4 oz bittersweet chocolate, finely chopped I just used mini chocolate chips.)
1)Position a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9 x 5 x 3” loaf pans. Whisk the flour with the cocoa, baking soda, cinnamon, and cloves in a medium bowl.
2)Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the eggs, one at a time, beating well after each addition.
3)Add the vanilla to the buttermilk. Slowly mix the flour mixture into the beaten butter mixture in 3 additions, alternating with the buttermilk in 2 parts, beginning and ending with the flour. Fold the zucchini and chocolate into the batter. Divide batter between prepared pans and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool in pans on a rack before unmolding and slicing.
Double Chocolate Zucchini Bread
Food Network Kitchens Cookbook
2 Loaves (about 16 servings)
2 ½ cups all-purpose flour
¼ cup unsweetened natural cocoa (not Dutch process)
1 tsp baking soda
½ tsp ground cinnamon
Pinch ground cloves (I didn't put cloves in.)
1 cup unsalted butter, softened (2 sticks)
1 ½ cups sugar
¼ cup vegetable oil
2 large eggs, at room temperature
1 tsp pure vanilla extract
½ cup buttermilk, at room temperature
2 cups shredded unpeeled zucchini (about 8 oz)
4 oz bittersweet chocolate, finely chopped I just used mini chocolate chips.)
1)Position a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9 x 5 x 3” loaf pans. Whisk the flour with the cocoa, baking soda, cinnamon, and cloves in a medium bowl.
2)Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the eggs, one at a time, beating well after each addition.
3)Add the vanilla to the buttermilk. Slowly mix the flour mixture into the beaten butter mixture in 3 additions, alternating with the buttermilk in 2 parts, beginning and ending with the flour. Fold the zucchini and chocolate into the batter. Divide batter between prepared pans and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool in pans on a rack before unmolding and slicing.