June 2010 . Zucchini
This weekend at the farmer’s market, I spied with my two little eyes, zucchini. With spring fruits here and the summer season just around the corner, I’ve got tons of sweets lined up to bake. Tarts and muffins and frozen treats galore! Today’s recipe is another experience in one-handed cookery—the thumb is still temporarily out of order, and like all things that life brings, I use them to make sweets.
June 2010 . Zucchini Bread Ingredients
June 2010 . Shredded Zucchini
June 2010 . Chocolate Chips
June 2010 . Zucchini Bread Batter
June 2010 . Zucchini Bread
Chocolate Chip Zucchini Bead
Makes 1 loaf
| 2 cups wheat flour 2 teaspoons cinnamon 1 teaspoon baking powder 1/4 teaspoon baking powder ½ teaspoon salt |
Preheat oven to 325 °F. In a large bowl, stir together wheat flour, cinnamon, baking soda, baking powder, and salt. Set aside. |
| 1 1/2 cups sugar 3/4 extra virgin olive oil 3 eggs 1 teaspoon vanilla extract |
In a separate bowl, mix sugar, extra virgin olive oil, eggs, and vanilla extract. |
| 3 cups shredded zucchini 1 cup chocolate chips |
Combine both mixtures and fold in shredded zucchini and chocolate chips. Once the ingredients are incorporated, pour into a non-stick 9”x5”x3” loaf pan. If the pan is not non-stick, coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point, a toothpick inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins, temperature should also be 325 °F, but bane for 30 minutes. |
I had a little extra batter, so I decided to make a few muffins!
June 2010 . Zucchini Muffins