Double Chocolate Zucchini Bread

 

This is the first time I have attempted Zucchini Bread, after asking my facebook readers which type to make, the overwhelming vote was for this double chocolate zucchini bread.  The recipe is from King Arthur Flour, adapted slightly.  The zucchini adds nutrition and moistness to the bread and seems to deepen the chocolate flavor, it was very rich and delicious and cake like.   I've added part of the chocolate chips to the top of loaf and when it was warm spread it as a frosting - you can keep it decoratively with the chips, or you can omit a topping and add the full cup of chips to the batter.

 

Recipe

2 large eggs

1 /3 cup Lyles Golden Syrup

1/2 cup vegetable oil
1 Tbsp apple sauce (optional - for extra moistness)

1/2 cup light brown sugar

1 tsp pure vanilla extract

1 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/3 cup Rodelle Gourmet Baking Cocoa

1 2/3 cups all purpose flour

2 cups shredded, unpeeled zucchini

 3/4 cups chocolate chips +1 tsp flour

1/4 cup chocolate chips

Instructions

Preheat oven to 350 degrees.  Spray a 9 X 5 " loaf pan with baking spray.  In the bowl of a stand mixer fitted with a paddle attachment,mix together the eggs, syrup, oil, applesauce, 

sugar and vanilla until smooth.  Add the salt, baking soda, baking powder, cocoa and flour and mix until combined.  In a small bowl, mix the 3/4 chocolate chips with the tsp flour to help suspend chips in batter and add this chip mixture and zucchini to batter, mix until combined.  Pour batter into prepared pan.  Sprinkle top with 1/4 cup chocolate chips.  Bake for about 60 mins or until a toothpick inserted in center comes out clear of any batter, it's ok if you see a smear of the melted chips on toothpick.  Remove from oven and let cool in pan for about 15 mins.  Gently slide out of pan and turn upright immediately to maintain top layer of chips, or alternatively, the hot top layer can be spread with an offset spatula for a chocolate frosting - either way let bread cool on a rack completely before slicing.

Adapted from King Arthur Flour, original recipe here:  http://www.kingarthurflour.com/recipes/double-chocolate-zucchini-bread-recipe   



 

Chocolaty and Rich 

 

Rodelle's Gourmet Baking Cocoa available in my store, here:

http://astore.amazon.com/rosscoubak-20/detail/B0042M7PS2 

 

Enjoy!

Blueberry Crumb Cake Squares

This is my kind of crumb cake ~ a thin layer of cake - not too sweet, covered with a layer of fresh blueberries, then smothered with a thick layer of chunky cinnamon-brown sugar crumb topping.  Soft, fruity and crumby ~ the perfect cozy snack, even better with your favorite cup of warm coffee or tea.

Recipe:

Crumb Topping

2 1/2 cups all-purpose flour

1 cup packed light brown sugar

2 tsps. cinnamon

1/2 tsp kosher salt

2 sticks - 8 oz unsalted butter

Cake

1 1/2 cups all-purpose flour

2 1/2 tsps. baking powder

1 tsp kosher salt

1/2 cup whole milk

1/2 cup granulated sugar

2 Tbsps vegetable oil

1 large egg at room temp

1 Tbsp pure vanilla extract

1 pint - 2 cups fresh blueberries

1 Tbsp flour

confectioners sugar for sprinkling

 



Spray a 9" x 13" pan with baking spray.  Make the crumb topping:  in a large bowl, sift together the flour, brown sugar, cinnamon and salt, stir to combine.  Melt the butter in the microwave, let cool to room temp the pour the melted butter over the flour mixture.  With your fingertips work the mixture into nice large crumbs, set aside.
Make the cake:  in a large bowl stir together the flour, baking powder and salt.  In a med bowl, whisk together the milk, sugar, oil, egg and vanilla and add this wet mixture to the flour mixture.  Stir until the flour is absorbed.  Spread the batter over the prepared pan with a small offset spatula.  In a med bowl toss the blueberries with the 1 Tbsp flour.  Sprinkle the blueberries evenly over the cake.  Scatter the crumb topping over the top, it will look like a lot, but trust me - its perfect.  Bake rotating the pan throughout the baking process, total time about 45 mins until toothpick in the center comes out clean.  Remove from oven and cool on a rack.  Sift confectioners sugar over top and cut into large squares or mini bite size squares.
Adapted from The Seasonal Baker by John Barricelli

 Mini Bite size cakes

 

Recipe is from this wonderful book by John Barricelli "Easy recipes from my home kitchen to make year-round"

Available here:

http://astore.amazon.com/rosscoubak-20/detail/0307951871

 

Enjoy!