Monday, August 3, 2009

summer lovin'

This past weekend was one of my favorites this summer. New York has been spitting all over us lately, and in between showers on Friday and Sunday, we got a really nice Saturday that was filled with brunch and friends and best of all, SUN. After spending a delightful afternoon indulging in retail therapy (read: buying lululemon running gear that is way too expensive but soooo awesome), I stopped by the UWS farmers market near the Natural History Museum and picked up some giant zucchini that were just begging to be folded into a quick bread.

I rarely just google recipes. My go-to's are old favorites: SmittenKitchen, 101Cookbooks, The Amateur Gourmet... but I came across a recipe using chocolate in the batter that I just couldn't pass up (since, as we all know, everything is better with chocolate... especially the batter -- yes, you eat it, too, you can't fool me).

The bread came out perfectly moist and feels like a light chocolate cake in your mouth. It might be the best thing I've made in a while (and it makes two loaves, so make room in your crowded freezer). Next time you get some fresh Zucc's, forget sauteing and squash casseroleing. This quickbread screams SUMMER! and won't be around for long, so make sure you cut an extra large slice.

Chocolate Zucchini Bread
Adapted from AllRecipes

2 (1 oz.) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil (I used Sunflower oil)
2 cups grated zucchini
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 cup chocolate chips
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Lightly grease two 9x5 inch loag pa
ns. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips and walnuts. Pour batter into prepared loaf pans.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of loaf comes out clean. When loaves are cool, turn loaves onto wire rack.

P.S. Forgive the horrible photo quality. I'm working on tempting some photog friends with a weekly baked-good delivery for their services!

No comments:

Creative Commons License
Baking Therapy is licensed under a Creative Commons Attribution 3.0 United States License.