Shake Up Your Tastebuds

SHAKE UP YOUR TASTEBUDS

BY ANNE WILLHOIT

Combine Chocolate and Zucchini for Winning Flavor

Zucchini bread is a favorite summertime trick of bakers and gardeners, but I bet you’ve never tasted one like this. With the surprising partnership of chocolate and zucchini and a little help from our favorite regional nut, this bread is an eyebrow-raiser for sure. It has a deep flavor and a cinnamon kick. It tastes great alone or with a swipe of cream cheese. You’ll want to make a loaf for now and pop some muffins in the freezer for later, when zucchini is no longer measured in armloads.

Why do we bake with zucchini? Besides its generous nature—growing eagerly and abundantly in the summer—shredded zucchini adds moisture to quick breads (aka loaf cakes). With a good recipe, you’ll get a nice texture with none of the squishiness. Be sure to take the step to prepare your zucchini as outlined below. This controls the moisture in the cake and you’ll get it right every time.

To prep zucchini for baking:

Cut off the top and bottom. Decide if you are going to peel your zucchini, as peeling gives the bread a lighter and less vegetal flavor, but leaving the skin intact allows you to enjoy the whole vegetable. Grate the zucchini on the large side of a box grater or use a food processor. Put the shreds in a colander and place it in the sink. Weight your zucchini down, so that it will begin to drain. A glass bowl filled with water works well. Let it drain for 30 minutes to an hour, then squeeze it a bit with your hands. Measure the grated zucchini after draining for recipes.

Want to use up a really large zucchini?

First peel the tough skin. Halve the zucchini longways, then remove the large seeds with a spoon and a scooping motion. Grate these deseeded halves and proceed with draining.

CHOCOLATE HAZELNUT ZUCCHINI BREAD

Makes 2 loaves, 24 muffins or 1 loaf and 12 muffins

3 eggs

2 cups sugar

1/2 cup plain yogurt

1/2 cup vegetable oil

1 tsp. vanilla

7 tbsp. cocoa powder

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 cups prepared zucchini

1 1/2 tsp. cinnamon

1/2 cup mini chocolate chips

1 cup hazelnuts, coarsely chopped

1. Preheat oven to 350 degrees.

2. Prepare two 8-1/2-inch (standard) loaf pans by lining with parchment or by greasing and tapping in some flour. For muffins, use a muffin pan lined with paper baking cups.

3. In a large bowl, whisk eggs and sugar together. Add in the yogurt, vanilla and finally the vegetable oil.

4. Add the flour, cocoa, baking soda, salt and cinnamon.

5. Fold in the prepared zucchini and then the chocolate chips and nuts.

6. Fill the prepared pans half full for loaves or no more than two-thirds full for muffins.

7. Bake loaves for 60 minutes and muffins for 25 to 30 minutes. Test with a toothpick for doneness and adjust baking time, if necessary.