Now that I am on a roll with posts, I want to know what you’d like to see. I’ve already had a few requests, but I want to hear from more people. Let me know what you are interested in learning about next! This is a short little poll, but feel free to write other suggestions in the comments section. I’d love to hear from you!
This is the beginning of something beautiful – a food blog. I have been an amateur foodie living in a city of delicious and delectable food for a couple of years now. After years of reading about food, enjoying it, and experimenting with it, I finally decided to write about my own endeavors in it.
For my first post, I chose something simple and delicious – Zucchini bread. As you might know, zucchini is a summer squash, meaning it is coming out of most people’s ears this time of season. Now, I often make savory dishes with zucchini, but zucchini bread is a great way to make your veggies a yummy, chocolaty treat.
I modeled this particular dish after a recipe I found in the Joy of Baking. Most chocolate zucchini breads have chocolate chips or melted chocolate in it. I skipped this step because I wanted a slightly sweet treat, but I also wanted to feel like I was still eating something good for me, not just chowing down on chocolate. Instead, this bread has some nice spice with a subtle chocolate flavor. It’s actually very light, airy, and decadent. This recipe could certainly work as breakfast or a sweet after-dinner treat.
1 1/2 c raw, shredded zucchini (one medium zucchini shredded)
1/2 c all-purpose flour
1/2 c whole wheat flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
dash of salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp nutmeg
1/2 c canola oil
1/2 c granulated white sugar
1/2 c light brown sugar
2 large eggs
1 tsp vanilla extract
Preheat oven to 350 degrees and place rack in the center of the oven. Grease a 9×5×3″ loaf pan.
In a bowl, whisk together the flours, cocoa powder, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.
In a bowl beat the oil, sugars, eggs, and vanilla extract until well blended. Fold in the grated zucchini.
Add the flour mixture, beating just until combined. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 5o minutes.
Cool completely before cutting.