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Saturday, January 29, 2011

Get in my Belly! Chocolate Chip Zucchini Bread

I ripped this recipe out of our local Seattle Met Magazine (August 2010) because I had bags and bags (and bags) of shredded zucchini in my freezer (thanks to to my cousin Jodie's over-productive garden). I've tried several recipes for Zucchini Bread and this is by far the best. It's moist, dense, and chocolaty. Delish! The recipe is from a local favorite, Essential Baking Company. I use this bakery when I cater (amazing reliable tasty products) and when I just want a treat. Enjoy.

Chocolate Chip Zucchini Bread

Total Time: 1 hour, 15 minutes
Makes: 1 loaf

INGREDIENTS
Butter and flour for greasing the pan
1 cup sugar
½ cup canola oil
2 large eggs
1½ tsp vanilla
1¼ cups all-purpose flour
1 tsp baking soda
¾ tsp baking powder
¾ tsp salt
½ tsp ground cinnamon
1 cup shredded zucchini
3/4 cut chocolate chips (I like Ghirardelli's Bittersweet Chocolate Chips)
credit: Erik Skaar

DIRECTIONS
Preheat oven to 350 degrees. Butter and flour a 9-by-5 loaf pan.
In a mixer fitted with the paddle attachment, whip together the sugar and canola oil on medium speed for about 1 minute. Add the eggs and mix until creamy, another 2 minutes, then stir in the vanilla.

In another bowl, whisk the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) together. Add the dry ingredients to the egg mixture and mix on low speed until just combined, scraping the sides of the bowl with a spatula if necessary. Fold in zucchini and then chocolate chips using a spatula or wooden spoon.

Pour the batter into the prepared loaf pan. Bake the bread for approximately 1 hour, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 to 15 minutes.

Remove bread from the pan and complete cooling on a wire rack. Slice and enjoy!

The original recipe calls for 1/2 cup finely chopped walnuts. For tasty variations on this recipe, in place of zucchini and walnuts use sweet potatoes and hazelnuts; mashed, ripe bananas and chocolate chips; or carrots and pecans. Cardamom can replace cinnamon in any combination.

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