TheEat: Celebrate Your Summer Harvest By Baking Double Chocolate Zucchini Bread | Arts and culture

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Last summer my garden was tiny and sparse due to the drought. This summer, my garden is lush, green and waterlogged. I spent many days there, in the rain, harvesting snow peas, green beans (and purple), kale, Swiss chard, radishes, green onions, pak choi. , spinach and more recently my first summer squash. Monday night I harvested my first (ever) crop of potatoes and my first round of tomatoes.

To celebrate (and take advantage of the cooler, rainier temperatures on rainy days), I decided to host a zucchini bread baking marathon in my kitchen. My zucchini plants haven’t produced anything except flowers yet, so I had to buy a few pounds from my local farmers market. I made six loaves of bread, doubling the King Arthur Baking Double Chocolate Zucchini Bread recipe for two of the loaves, and used the Simple Zucchini Bread Recipe for the rest.

The Double Chocolate Zucchini Bread is a favorite because it’s super chewy and not too chocolatey, as the name suggests. Double chocolate comes from the use of cocoa powder and chocolate chips in the recipe. It’s also a great way to get picky eaters to eat zucchini and also a great way to use extra zucchini.

DOUBLE CHOCOLATE ZUCCHINI BREAD

(Recipe courtesy of King Arthur Baking)

INGREDIENTS

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup packed brown sugar

1 teaspoon of vanilla extract

1 teaspoon of salt

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon espresso powder, optional (adding further brings out the flavor of the chocolate)

1/3 cup unsweetened cocoa

1 2/3 cups flour

2 cups grated zucchini, unpeeled, lightly pressed

1 cup of chocolate chips

DIRECTIONS

Preheat the oven to 350 F; Lightly grease an 8-1 / 2-by-4-1 / 2-inch loaf pan.

In a large bowl, beat the eggs, honey, oil, sugar and vanilla until smooth.

Add salt, baking soda, baking powder, espresso powder, cocoa and flour, stirring until combined.

Stir in the zucchini and chocolate chips.

Pour the batter into the prepared pan.

Bake bread for 65 to 75 minutes, until bread tests are complete (a toothpick or cake tester inserted in the center will come out clean, except perhaps for a light stain. of melted chocolate chips).

Take the bread out of the oven and let it cool for 10 to 15 minutes before unmolding it on a wire rack.

Cool completely before slicing; store well wrapped at room temperature.


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