Tuesday, July 28, 2009

I'd Show You a Picture, But It Disappeared too Fast

I was making my umpteenth loaf of zucchini bread the other day and decided half-way through the recipe that I wanted to do something different. I needed chocolate. And thus a new recipe was born.

Marbled Chocolate Zucchini Bread
makes 2 loaves
(recipe can be halved)

2 lbs zucchini (or yellow squash)
3 cups sugar
1 1/2 sticks unsalted butter, melted and cooled
4 large eggs
1/2 cup plain yogurt
2 tablespoons vanilla
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

  • Heat oven to 375 degrees and coat two 9x5-inch loaf pans with vegetable oil.
  • Shred the zucchini or yellow squash, either by hand or with the grater attachment of a food processor. Place zucchini between several layers of paper towels or cheesecloth and squeeze out moisture.
  • In a large bowl, whisk together sugar, melted butter, eggs, yogurt, and vanilla.
  • In another large bowl, combine flour, baking soda, baking powder, and salt.
  • Using a rubber spatula, gently fold the zucchini and the yogurt mixture into the flour mixture, stirring until just combined.
  • Meanwhile, place chocolate chips in a microwaveable container (I like to use a Pyrex measuring cup) and melt for about a minute. Chips won't look melted until you run a whisk through them.
  • Take 1 1/2 cups of the batter and combine it with the melted chocolate.
  • Alternate spoonfuls of plain batter and chocolate batter, when filling the loaf pans. When pans are full, draw a knife through the batters to complete the marbling.
  • Bake until a toothpick comes out with just a few crumbs, about 50 minutes.
  • Cool loaves for 10 minutes on a wire rack before removing from pans and then cool for at least an hour before cutting.

And that's that. Happy eating!

1 comment:

Betty Beguiles said...

You're killing me! That sounds delicious! :)

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