Sunday, March 9, 2014

Not Entirely Unhealthy Chocolate Zucchini Bread

I say 'not entirely' because, in two smallish loaves, there is still most of a stick of butter and a cup of sugar in this recipe. I adapted it from this chocolate zucchini bread recipe, except that some things we didn't have, some things I didn't feel like using, and I also don't really feel like zucchini bread ever requires quite that much butter and added sugar.

How are you supposed to add more butter on top of a warm slice if it already has so much in it?

Think about it. These are important questions I'm asking here.

Our veggie delivery is in the midst of the worst part of the year, where they're having to range far and wide to find us things since nothing local is really happening right now. So the last couple of weeks we've had more zucchinis than we're sure what to do with. Last week I made sausage-stuffed oven-roasted zucchini based on this recipe, only using hot Italian sausage and slightly different cheese.

This week, I decided I was feelin' like there isn't enough chocolate in my life.

So I fixed that problem.


Not Entirely Unhealthy Chocolate Zucchini Bread

What You Need:
Approximately 3 - 4 cups grated zucchini, allowed to drain in a sieve
2 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1/2 teaspoon salt
Approximately one teaspoon fresh grated ginger
1 cup demerara (raw) sugar
2 eggs
3/4 of one stick of butter, melted (around 6 tablespoons)
1 single-serve cup unsweetened applesauce (around 4 ounces)
1/2 teaspoon vanilla extract

On to the Creation!
Spray two bread-loaf type baking pans with non-stick spray and preheat your oven to 350 degrees. Make sure you've grated your zucchini and allowed it to drain before you start on any other step, otherwise you will have very wet bread indeed.
Whisk together the whole wheat flour, unsweetened cocoa, baking soda, and salt in a large-ish mixing bowl. Make sure all ingredients are well-combined.

In a separate, larger bowl, beat together sugar and eggs until smooth, for about a minute. You really don't need an electric mixer for this; I do most everything by hand and this was super easy. Stir in melted butter and vanilla extract.

Add your zucchini and grated ginger to the sugar and egg mixture. Add your dry ingredients slowly, in three parts, making sure everything is combined before you pour the next bit. Ensure that the mix of well-stirred, but try to move quickly since over-stirring can make the bread even more dense. We're already going to get some pretty dense bread thanks to that whole wheat flour.

Pour half of your mix into each baking pan. Bake for around 50 minutes; when you pull out the loaves, a fork or toothpick stuck into the middle should come out clean. If it isn't, you might need a couple more minutes. Let cool in pans for a few minutes, then remove loaves to a separate pan or rack to continue cooling outside of the pans. 

The bread is best when still a little warm, although it will be crumbly. I suggest adding a little butter - or apple butter - to the loaf for delicious dessert-breakfast.
 
Or, you know, whenever. 'Whenever' is generally how we handle food like that at this house.

3 comments:

  1. Looks delicious! Glad to see you got your zucchini bread. :)

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  2. That's a damn good use of spare zucchinis. I blend mine into sauces and stuff when I have extra, because they taste so neutral. I also like to spiralize them and use them with or in place of pasta.

    P.S. We don't hit zucchini season in Michigan until like July. Whine, whine, whine, I live in a cold state, wah wah.

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    Replies
    1. I made a damn fine strawberry bread, too, a week or so ago using the same concept. We get a veggie/fruit delivery from a local company and they are in the midst of having to buy stuff from farmers using greenhouses to grow all year, so we're getting weird pseudo-summer stuff right now, haha.

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