We didn’t want to appear to be novice gardeners. Even though this was our first year for a real garden, we knew enough to try to avoid the onslaught of a vigorous zucchini harvest. And so, in our wisdom, we decided to only plant two zucchini plants. Little did we know that even that would produce way more zucchini than two people could eat. And thus, I found myself one Saturday morning, facing off against this giant veg. My task: eliminate the zucchini. Both of these recipes are a little different than traditional zucchini bread and can be easily scaled up if you’re going to wage your own war against this prolific squash.
Chocolate Hazelnut Zucchini Bread
This recipe produces a moist chocolate loaf. Serve with fromage blanc or just plain.
2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
2 tbls. butter, melted and cooled
1 tsp. vanilla
7 tbls. cocoa powder
2 cups AP flour + 2 tbls.
1 tsp. baking soda
1 tsp. salt
2 cups prepared zucchini
1 1/2 tsp. cinnamon
1/2 c. mini chocolate chips
1 cup hazelnuts, coarsely chopped
Prepare the zucchini: Cut off the top and bottom. Decide if you are going to peel your zucchini. If you have a larger, tougher squash, you will want to peel it. I prefer to do so, as it makes the bread lighter and less vegetal. If a strong zucchini taste is what you want, then don’t peel. Grate your zucchini on the large side of a box grater. Place it in a colander and place this over a large bowl. Weight your zucchini down, so that it will begin to drain. (A glass bowl works well.) Let drain for 30 minutes to an hour.
- With a mixer, whisk eggs, sugar, oil, applesauce together. In a small bowl, mix butter, vanilla, and cocoa. Whisk this into the egg mixture.
- Add the flour, baking soda, salt and cinnamon.
- Add the zucchini.
- Toss the extra 2 tbls. of flour with the mini chips and nuts. Add to mixture.
- Fill two greased and floured loaf pans half full. Bake at 350F for 60 minutes. (Test with toothpick – if your zucchini was really wet, you may need some more time.)
If you peel the zucchini, this bread could almost pass for a lighter type of pound cake. It goes well with jam or under mixed berries.
3/4 cup sugar
2 large eggs
1/4 cup plain yogurt
1 tbls. lemon juice (optional)
6 tbls. butter, melted and cooled
2 cups AP flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 – 2 1/2 c. prepared zucchini
Follow the above directions for preparing the zucchini and assembling the bread. Bake at 375F for 60 minutes.