The Times - Serving Waitsburg, Dayton and the Touchet Valley

I thought I had put this recipe in before, but I don’t see that I did. If you are still getting zucchini and thinking of ways to use it, then here is another zucchini bread recipe. I’ve made it and it is very good, without being overly sweet. It comes from the King Arthur Flour web site and since I am a “Facebook Friend”, I get the recipes on Facebook.

One of the descriptions is “its moist, dense and super chocolatey.”

INGREDIENTS:

2 large eggs

1/3 c. honey

½ c. vegetable oil

½ c. brown sugar

1 tsp vanilla extract

1 tsp salt

½ tsp baking soda

½ tsp baking powder

½ tsp espresso powder,(optional)

1/3 c. All-Purpose Baking cocoa

1 2/3 c. Unbleached All-Purpose Flour

2 c shredded, unpeeled zucchini, gently pressed

1 c. chocolate chips

DIRECTIONS:

Preheat the oven to 350 degrees, lightly grease an 8 ½ x 4 ½ loaf pan.

In a large mixing bowl, beat the eggs, honey, oil, sugar and vanilla until smooth.

Add the salt, baking soda, baking powder, espresso powder, cocoa and flour, mixing until well combined.

Stir in the zucchini and chocolate chips.

Pour the batter into the prepared pan.

Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips)

Cool completely before slicing, store well-wrapped, at room temperature.

MY NOTES:

I had read somewhere that if you use the non-stick pans that have a darker interior, you don’t have to cook them as long. I would check at 30 minutes, and if it seems soft on top, then another 10-15 minutes. I don’t remember that it took over an hour but don’t set your timer for an hour, then wish you hadn’t.

A cup of chocolate chips is certainly optional—I probably used about 1 ½ cups ;-)

ENJOY!! What is your favorite apple recipe?