I have the feeling that this was not the year of the zucchini. By now I would have received several large zucchini specimens as gifts but to date have only received one and believe the season is just about over.
The one I did receive measured about eighteen inches in length and didn’t survive the few days delay in using it in some way. Thankfully, a short trip to the market took care of the zucchini shortage and I’m not missing the overabundance which is usually the case.
The days are definitely getting shorter and cooler and this always inspires me to get something into the oven early in the morning warming up the kitchen in a comforting way.
Zucchini is such a versatile vegetable excellent for both sweet or savory recipes and no matter how it's cooked gives off the most delicious aroma.
Zucchini Frittata, Poor Man’s Zucchini and Zucchini Muffins along with this Chocolate Zucchini Bread are recipes that I make often since zucchini is available throughout the year.
This recipe for Chocolate Zucchini Bread was given to me by a family friend a while back. Up to that time the recipe I was using did not call for chocolate as an ingredient. My old recipe was quickly replaced and I’ve been using this one ever since.
If chocolate is not an ingredient listed in your recipe For Zucchini Bread or don’t have a recipe at all, this one has great possibilities of becoming your favourite.
Chocolate Zucchini Bread
1 ¾ cups sugar
1 cup corn or vegetable oil
2 teaspoons vanilla
2 cups shredded unpeeled zucchini (about 3 medium size)
2 one ounce squares semisweet chocolate, melted
3 cups flour
1 teaspoon each baking powder, soda, salt and cinnamon
½ to ¾ cups chocolate chips (optional)
- Preheat oven to 350 degrees F.
- Grease two 8x4 inch loaf pans
- Beat eggs until frothy.
- Gradually add sugar, oil and vanilla
- Beat in zucchini and melted chocolate.
- Sift together flour baking powder, soda, salt and cinnamon.
- Stir dry ingredients into egg mixture until well combined.
- Add chocolate chips if using.
- Divide batter into prepared loaf pans.
- Bake for 45 to 60 minutes.
- Remove from pans and cool completely on cooling racks.
Notes, Tips and Suggestions
- If you don’t have chocolate squares substitute 3 heaping tablespoons of chocolate chips for each square of chocolate.
- Just as delicious without the chocolate chips, after greasing pans pour half of the batter into one pan then add half the amount of chocolate chips to remaining batter and fill remaining pan.
- Instead of chocolate chips add raisins or nuts.
- These loaves freeze very well.
Well who could have imagined that the two homeless Aubergine plants would bring in such a generous harvest. I will admit that initially I didn't hold much hope that the little, sad looking plants would survive let alone bring forth fruit.
I enjoyed watching them grow, peeking under the large leaves now and then to observe their progress and just marvel at their beautiful colour, unique shapes and sizes.
Last Saturday I ventured out in the rain and with a little sadness in my heart snipped them from the plants.
The visions of Eggplant Parmigiana which I had been entertaining for weeks in my mind finally materialized and we enjoyed the best Parmigiana ever!