Thursday, August 9, 2012

Chocolate Zucchini Bread

So this is the first time I've tried making zucchini bread and it was a surprising success.
Even after I altered the recipe a bit (which I know can often lead to ruin when it comes to baking). 
In this case it didn't, which really helped my baking confidence because I've almost thrown in the towel too many times thinking I am NOT a chemist! I am a cook and I don't like to measure stuff! But every now and then I want something baked and so I keep trying.

I found the original recipe here:

The original recipe makes 2 loaves, but I didn't want to make 2 loaves of something I may not even like, so I cut the recipe in half.
Here's the recipe w/ the changes I made:

2 cups grated zucchini 
1 1/4 cups all purpose flour  organic whole wheat flour
1/4  1/3 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
1 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cups granulated white sugar
1 egg
6 Tbsp unsalted butter, melted 3 Tbsp melted light butter & 3 Tbsp coconut oil
1/4 teaspoon instant coffee granules  fresh ground coffee (not instant)
1/2 teaspoon almond extract (kept this amount same as original 'cause I like the extra almond flavor)

1 Place the freshly grated zucchini in colander in the sink to let it release excess moisture, or in a colander over a bowl if no room in the sink.

2 Preheat oven to 350°F, with a rack in the middle. Spray a 9x5 in loaf pan.

3 Vigorously whisk together the flour, cocoa, baking soda, salt and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. Add the melted butter, coconut oil, coffee and almond extract. Beat until smooth.

5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 batches, stirring to combine after each addition.

6 Work quickly, pouring the batter into the prepared loaf pan. Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pan and let cool completely on a rack.
Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly.
Yield: 1 loaf.

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