I adapted this recipe from the one I found on the Food Network website, and it was a big success. Like the gluten-free zucchini bread that I made previously (posted in this blog), I would consider this more of a cake than a bread -- I served it tonight as a dessert, with a scoop of vanilla ice cream on the side -- delicious! The zucchini provided good moisture to the cake, and I love the idea of including the peel of the vegetable (healthy!) -- it's nice to think that you are eating a vegetable while indulging in the deliciousness of the cake. The chocolate chunks and the cocoa powder added a lot of zing to the flavor, and the nuts gave it a wonderful finish.
Ingredients:
Cooking spray
1 generous cup of shredded zucchini
1/2 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups all purpose flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup chopped pecans
1/2 cup chocolate chunks
Directions:
Pre-heat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
In a bowl, whisk together the buttermilk, vegetable oil, vanilla extract and eggs. Stir in the zucchini.
In another bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt.
Add the wet ingredients into the dry ingredients and stir until just incorporated, taking care not to over-mix. Fold in 3/4 cup of the nuts and all of the chocolate.
Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top.
Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
In a bowl, whisk together the buttermilk, vegetable oil, vanilla extract and eggs. Stir in the zucchini.
In another bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt.
Add the wet ingredients into the dry ingredients and stir until just incorporated, taking care not to over-mix. Fold in 3/4 cup of the nuts and all of the chocolate.
Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top.
Tap the pan’s bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes for the large pan, and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week. Serves 4 to 6.
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