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Cocoa Zucchini Loaf
Yes, its zucchini season. Yes, we are getting more than we can eat. Yes, we are trying our best to use them up. So yes, I guess this was inevitable. Its a classic thing to do with too many zucchini after all.
Most recipes for Zucchini Loaf call for too much sugar and not enough zucchini. I have attempted to fix that little problem. Actually, I think the loaf could take even more zucchini than I used. I will have to try it again to see... such a pity.
2 loaves
1 hour 20 minutes - 20 minutes prep time
2/3 cup mild vegetable oil
1 cup sugar
3 extra-large eggs
2 teaspoons vanilla extract
4 cups grated zucchini
3 cups soft whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cocoa
Butter 2 standard loaf pans, or line them with parchment paper, and set aside. Preheat the oven to 350°F.
In a good-sized mixing bowl, mix together the oil and sugar. Beat in the eggs, one at a time, and the vanilla extract. Grate the zucchini and set it aside.
Measure the flour, baking powder, salt and cocoa, and sift them into the bowl with the sugar and eggs. Add the zucchini, and mix just until well blended.
Divide the batter evenly between the 2 prepared loaf pans. Bake for about 1 hour, until a toothpick inserted in the middle of the loaves comes out clean.
Last year at this time I made Gazpacho... with zucchini.
Cocoa Zucchini Loaf
Friday, April 25, 2014
Most recipes for Zucchini Loaf call for too much sugar and not enough zucchini. I have attempted to fix that little problem. Actually, I think the loaf could take even more zucchini than I used. I will have to try it again to see... such a pity.
2 loaves
1 hour 20 minutes - 20 minutes prep time
2/3 cup mild vegetable oil
1 cup sugar
3 extra-large eggs
2 teaspoons vanilla extract
4 cups grated zucchini
3 cups soft whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cocoa
Butter 2 standard loaf pans, or line them with parchment paper, and set aside. Preheat the oven to 350°F.
In a good-sized mixing bowl, mix together the oil and sugar. Beat in the eggs, one at a time, and the vanilla extract. Grate the zucchini and set it aside.
Measure the flour, baking powder, salt and cocoa, and sift them into the bowl with the sugar and eggs. Add the zucchini, and mix just until well blended.
Divide the batter evenly between the 2 prepared loaf pans. Bake for about 1 hour, until a toothpick inserted in the middle of the loaves comes out clean.
Last year at this time I made Gazpacho... with zucchini.
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