We just got 14+ inches of snow. Probably more like 16. And it’s flippin’ freezing out. Today is our second snow day from “The Blizzard of ‘15” in SE Michigan. So what could be more appropriate than a post about summer veggies from your garden? Read on…
I was the lucky recipient of many a zucchini from my mom over at Fieldstone Farm. Delicious, organic zucchinis. In quantities with which I could not keep up. Enter the food processor. I shredded and froze a lot of that produce for the cold, dark days of winter. Days just like today!
The nice thing about having frozen zucchini on hand is that you can thaw it any time and make yummy treats like this double chocolate zucchini
cake bread! Take that, Blizzard! This recipe was adapted to my preferences from one found on movitabeaucoup.
Double Chocolate Zucchini Bread
Makes 1 9x5x3 loaf
- 1 1/2 cups shredded raw zucchini (or frozen zucchini, thawed and drained)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (I love Rodelle cocoa, seasonally found at Costco)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup semi sweet chocolate chips
Preheat oven to 350°F. Grease a 9x5x3 inch loaf pan.
Grate the zucchini, using a medium sized grater, and set aside. You do not need to squeeze the zucchini dry. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In the bowl of your electric mixer, beat the oil, sugars, eggs, and vanilla extract until well blended. Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean (about 55 to 65 minutes). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. Enjoy!