Recipe: Bread is a greatest hit from the early days of the blog
Dark chocolate brings extra richness to zucchini bread. Try this treat for brunch or dessert.
This recipe debuted on the blog in July 2018, just a few weeks after we started posting as Sacramento Digs Gardening. But I had been making it for years, often at the request of family members, friends or co-workers.
Sure, zucchini bread, a great way to use up those prolific squashes. There are a million recipes out there. But this one – which I adapted from one in “Brilliant Food Tips and Cooking Tricks" by David Joachim – has a couple of twists that make it special.
One is the spices: Cinnamon, of course, but also ground cloves, which gives the flavor extra depth. Don’t skip them! And I use dark cocoa to heighten the chocolate flavor, though regular baking cocoa works fine.
The recipe also is very adaptable: You can leave out the chocolate chips and cocoa, or add some nuts or other mix-ins. I've baked it into muffins on a number of occasions.
I also reworked it for a vegan friend, substituting a "flaxseed egg" (1 tablespoon of ground flaxseed mixed with 2-1/2 tablespoons water and allowed to rest for 5 minutes) for the egg, as well as agave nectar for the honey, and almond milk for regular milk.
One important instruction will keep the bread from being mushy: Pat dry the zucchini with paper or cloth towels after shredding it. Summer squash contains a lot of water, and this will help cut the liquid content.
Baseball bat-size zukes are drier, but they do have large seeds, so remove those before shredding the squash. Which reminds me: This recipe also works with crookneck squash (again, remove the larger seeds), pattypan or yellow straightneck.
The resulting bread is spectacular with a cup of coffee for a mid-morning break, or with a dollop of whipped cream for dessert. And fewer zucchini to worry about using!
Chocolate zucchini bread
Makes 1 loaf, about 10 slices
1-1/2 cups shredded zucchini (about two 6-inch squashes)
2/3 cup granulated sugar
1/4 cup milk (dairy or non-dairy)
1 egg (or use the flaxseed egg method noted above)
2 tablespoons canola or other neutral vegetable oil
2 tablespoons honey OR agave nectar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup unsweetened cocoa (regular or dark)
1/2 cup mini chocolate chips
Powdered sugar (optional)
Preheat oven to 350 degrees. Grease a 9-by-5-inch (preferred) or 8-by-4-inch loaf pan.
Pat shredded zucchini dry with paper towels or a clean dishtowel. In a medium bowl, combine sugar, milk, egg, oil, honey or agave, and vanilla.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, salt and cocoa. Note: I add the cocoa by putting it through a wire mesh strainer to remove the lumps, but it's not required.
Add the zucchini, the milk mixture and the mini chips to the flour mixture. Stir just until moistened -- the batter will be thick. Scrape the batter into the prepared loaf pan and bake until a wooden pick inserted in center comes out clean, 35-45 minutes, depending on the size of the pan. (You might get some melted chocolate chips on the pick -- that's OK.)
Cool in pan 10 minutes. Remove and cool completely on a rack. Sprinkle powdered sugar on top, if desired.
Non-chocolate zucchini bread: Omit the cocoa and chips, but otherwise follow the instructions above.
Mix-ins: For either chocolate or regular zucchini bread, stir in 1/2 cup shredded coconut or 1/2 cup chopped dried cherries or 1/2 cup chopped toasted walnuts when you add the zucchini. Bake as instructed above.
Muffins: Grease a 12-cup muffin pan. Divide batter between cups. Bake at 350 degrees for 22-25 minutes.
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For week of Nov. 26:
Concentrate on helping your garden stay comfortable during these frosty nights – and clean up all those leaves!
* Irrigate frost-tender plants such as citrus in the late afternoon. That extra soil moisture increases temperatures around the plant a few degrees, just enough to prevent frost damage. The exception are succulents; too much water before frost can cause them to freeze.
* Cover sensitive plants before the sun goes down. Use cloth sheets or frost cloths, not plastic sheeting, to hold in warmth. Make sure to remove covers in the morning.
* Use fall leaves as mulch around shrubs and vegetables. Mulch acts as a blanket and keeps roots warmer.
* Stop dead-heading; let rose hips form on bushes to prompt dormancy.
* Prune non-flowering trees and shrubs.
* Clean and sharpen garden tools before storing for the winter.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location – and definitely indoors overnight. Water thoroughly. After the holidays, feed your plants monthly so they’ll bloom again next December.
* Rake and remove dead leaves and stems from dormant perennials.
* Plant spring bulbs. Don’t forget the tulips chilling in the refrigerator. Daffodils can be planted without pre-chilling.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet peas, sweet alyssum and bachelor buttons.
* Plant trees and shrubs. They’ll benefit from fall and winter rains while establishing their roots.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Bare-root season begins now. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
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