Wednesday, March 18, 2009
Chocolate Zucchini Loaf
Some people like to rub chocolate on themselves. Personally, while I'm not against rubbing it on myself or others, I prefer eating it. I especially prefer it in loaf form accompanied by fruits and veggies. Recently, I'm enjoying my chocolate with zucchini, and I think you might too! Thus, I present a recipe.
P.S. I have no pretension of presenting this as a healthy recipe. Though, for those concerned:
based on slicing this mo-fo into 10 tranches there are this many nutrient-thingys per serving: 262 calories, 11g fat, 5g protein, 38g carbohydrate, 2 g dietary fiber, 0 cholesterol, 266mg sodium. This will be different if you don't use eggs or the nuts.
You will need:
- ingredients (duh!)
- an oven
- some bowls
- a loaf pan
* 1.5 eggs (for those who prefer sans-oeuf thats about 1 small or 3/4 regular
sized mushy banana)
* 1/4 cup canola or sunflower oil
* 1/2 teaspoon vanilla
* 1/3 cup milk (vanilla flavoured soymilk works great too)
* 1 cups sugar
* 1.25 cups flour
* 1/2 teaspoon salt
* 3/4 teaspoons baking soda
* 1 teaspoons baking powder
* 1/2 teaspoon cinnamon
* 1/4 cup cocoa
* 1 cups grated zucchini (about 1 medium sized zucc)
* 1/2 cup chopped walnuts (optional)
* 1/4 chocolate chips (optional, but I highly recommend it though)
Here's the scoop:
1. Grate the zucchini with a cheese grater (regular grated cheese size) and pat dry with paper towel or dish cloth and set aside.
2. Mix together "eggs", oil, vanilla, milk and sugar
3. In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and cocoa.
4. Slowly incorporate the wet ingredients into the dry ones and mix together (can be done by hand with a wooden spoon or a mixer).
5. Stir in the zucc and walnuts.
6. Spray loaf pans with Pam or use a little vegetable oil into the pan and be sure to cover the entire pan in a thin layer. Then drop a bit of flour into the pan and shake it around until the whole pan is covered with light dusting of flour.
7. Pour the batter into the prepared pans. Sprinkle chocolate chips on top.
8. Bake at 350 degrees for 50 minutes. Cool for about 10 minutes before removing from the pan. Let cool on racks for a couple minutes.
9. Devour immediately. Best served with a cold glass of milk.