By Jeannette Ordas of Everybody likes Sandwiches
It's
August which means that I've got a heck of a lot of zucchini coming
from our farm share and it can be a struggle trying to figure out what
to do with it all. Sure, you could pretend that you're the neighbourhood
squash fairy and leave midnight gifts of zucchini on your neighbour's
doorstep – but that might be cause for concern.
Or you could just eat yourself out of this abundant harvest and make yourself and your neighbours several loaves of zucchini bread. Yup, best option!
Or you could just eat yourself out of this abundant harvest and make yourself and your neighbours several loaves of zucchini bread. Yup, best option!
I've made a version of this bread before
and it's incredibly moist and delicious. The original recipe calls for
walnuts and cranberries. All fine and good. But I wanted to amp up the
flavour, so I added in a few extra spices like cardamom. A sprinkle of
ground ginger would also be lovely. But the real difference is that I
bumped up the molasses content which gives this a real heady flavour,
akin to gingerbread, but still different enough to be unique. And I
added chocolate chips. You can't go wrong with chocolate!
The
great thing about this recipe is that it makes 2 loaves. One for
yourself and one for giving. Or one to enjoy now and one for the freezer
to enjoy in a few months (when your hate-on for zucchini subsides).
Spiced Zucchini Bread with Chocolate
(adapted from here)
When you grate your zucchini, please make sure to squeeze out as much of the liquid as you can before measuring. I use my hands and squeeze like the dickens, but I spotted this lovely tip for using a clean tea towel to wring out the excess water.
When you grate your zucchini, please make sure to squeeze out as much of the liquid as you can before measuring. I use my hands and squeeze like the dickens, but I spotted this lovely tip for using a clean tea towel to wring out the excess water.
2 large eggs
1 cup sugar
1/3 cup molasses
2 teaspoons vanilla extract
3 1/3 cup zucchini, grated
2/3 cup olive oil
2 teaspoons baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 t freshly ground nutmeg
1 cup chopped walnuts
1 cup chocolate chips
Preheat oven to 350F. Butter and flour 2 loaf pans and set aside.
In
a large bowl, combine the eggs, sugar, molasses and vanilla together
until well creamed. Stir in the zucchini, oil, salt and baking soda. Add
in the flour, one cup at a time until well blended. Add the spices and
fold in the nuts and chocolate chips.
Divide
the batter between the 2 pans - each will be about 1/2 full which
leaves room for them to rise. Bake for 1 hour or until done - a skewer
inserted in the middle should come out clean. Cool the pans on wire
racks for 15 minutes and then invert them onto racks until throughly
cool. Makes 2 loaves.
6 comments:
Thanks for such a wonderful article! I really enjoyed it.
Oh my, look delicious! Will have to try this recipe :-)
Uuuugh this sounds so yummy! Definitely need to make this...
xo Heather
http://ahopelessnotebook.blogspot.com/
arrr I am seating here working since this morning wishing I could have a piece of this cake haha...I will try the recipe looks and sounds very good
YUM!
Lovely!
Val
http://valentinaduracinsky.blogspot.com/
Looks delish! Can't wait to try it. To squeeze liquid from veggies, I love using my potato ricer. Easy and effective!
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