Adventures In Baking

(in a perpetually messy kitchen)

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Chocolate Chip Zucchini Bread
I decided there were more chocolate zucchini recipes out there worth trying. So I tried one.
I admit I am a little distracted today. In addition, we had our summer outing at work today, so I spent the afternoon on a boat cruising around Manhattan. It was actually quite lovely, with wonderful views of the skyline, a nice breeze, and good conversation. I’m not usually much for parties, especially ones you can’t leave whenever you want, but I had a nice time.
Still, I was happy to head home, see the kids, and bake something new.
I started by grating the zucchini. A cup and a half felt like a lot, so when I finished one entire zucchini I decided to stop there and call it a day.

I put that aside. Also, I don’t much like looking at it.
I put two eggs, some oil, and white sugar into a bowl and use the stand mixer to beat until well blended.

Then I added in the applesauce, and stirred it in by hand.

In a separate bowl, I whisked together flour, baking soda, cinnamon, and salt. I poured that into the big bowl with the egg mixture and beat just until combined.


Then I added in the zucchini and the chocolate chips. I used mini chips instead of full size ones. I’ve talked about that before. I do like the minis.

I mixed it all together, but something didn’t look right. It wasn’t the right color. It was then that I noticed the cocoa powder sitting on the counter, and realized that I hadn’t used it yet. I took another look at the recipe.

Combine flour and the next 4 ingredients (through salt), stirring well with a whisk.

I remembered that. Four ingredients.
I looked again. NEXT four ingredients. After the flour.
2 cups  all-purpose flour   2 tablespoons  unsweetened cocoa   1 1/4 teaspoons  baking soda   1 teaspoon  ground cinnamon   1/4 teaspoon  salt 
Oops. Yeah, the cocoa was in there. I told you I was distracted.
I added it in, stirred, and crossed my fingers.

I uncrossed my fingers so I could pour it into the pan, then put it in the oven. The recipe said to bake for an hour, but I set the timer for 45 minutes.
I cleaned up the dishes and finally got to take a look at my pictures from the boat trip to see if I had anything usable. The sun was in my eyes for most of it so I couldn’t tell at the time if I was getting decent photos or not.

The loaf was ready in about 50 minutes. It puffed up nicely on top.

And you know what? It tastes great, belated cocoa and all. I like this one too! A nice surprise.
CHOCOLATE CHIP ZUCCHINI BREAD RECIPE

Chocolate Chip Zucchini Bread

I decided there were more chocolate zucchini recipes out there worth trying. So I tried one.

I admit I am a little distracted today. In addition, we had our summer outing at work today, so I spent the afternoon on a boat cruising around Manhattan. It was actually quite lovely, with wonderful views of the skyline, a nice breeze, and good conversation. I’m not usually much for parties, especially ones you can’t leave whenever you want, but I had a nice time.

Still, I was happy to head home, see the kids, and bake something new.

I started by grating the zucchini. A cup and a half felt like a lot, so when I finished one entire zucchini I decided to stop there and call it a day.

grated zucchini

I put that aside. Also, I don’t much like looking at it.

I put two eggs, some oil, and white sugar into a bowl and use the stand mixer to beat until well blended.

eggs sugar oil

Then I added in the applesauce, and stirred it in by hand.

with applesauce

In a separate bowl, I whisked together flour, baking soda, cinnamon, and salt. I poured that into the big bowl with the egg mixture and beat just until combined.

adding dry ingredients

combined

Then I added in the zucchini and the chocolate chips. I used mini chips instead of full size ones. I’ve talked about that before. I do like the minis.

added zucchini and chips

I mixed it all together, but something didn’t look right. It wasn’t the right color. It was then that I noticed the cocoa powder sitting on the counter, and realized that I hadn’t used it yet. I took another look at the recipe.

Combine flour and the next 4 ingredients (through salt), stirring well with a whisk.

I remembered that. Four ingredients.

I looked again. NEXT four ingredients. After the flour.

2 cups all-purpose flour
2 tablespoons
unsweetened cocoa
1 1/4 teaspoons
baking soda
1 teaspoon
ground cinnamon
1/4 teaspoon
salt 

Oops. Yeah, the cocoa was in there. I told you I was distracted.

I added it in, stirred, and crossed my fingers.

added cocoa powder

I uncrossed my fingers so I could pour it into the pan, then put it in the oven. The recipe said to bake for an hour, but I set the timer for 45 minutes.

I cleaned up the dishes and finally got to take a look at my pictures from the boat trip to see if I had anything usable. The sun was in my eyes for most of it so I couldn’t tell at the time if I was getting decent photos or not.

bridge

bridges

statue of liberty

The loaf was ready in about 50 minutes. It puffed up nicely on top.

zucchini chocolate loaf

And you know what? It tastes great, belated cocoa and all. I like this one too! A nice surprise.

CHOCOLATE CHIP ZUCCHINI BREAD RECIPE

Filed under chocolate chip zucchini bread chocolate chocolate chips zucchini bread loaf healthy low fat

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