Chocolate Zucchini Quick Bread #TwelveLoaves

Chocolate Zucchini Quick Bread | Bakewell Junction

Summer is whizzing by for me.  I feel like I’m going to wake up tomorrow and it will be Winter again.  Luckily I had the time to share this super chocolatey and moist recipe.  Since I used mini chocolate chips, they almost disappear during baking and just add to the decadence of the recipe.  The hubby loves it and even made a chocolate sandwich with a slice of it.

Do you have zucchini in your garden?  Do you need recipes to use up your zucchinis?  This recipe is for you.

Enjoy!

Chocolate Zucchini Quick Bread

Yield:  1 loaf                 Cook Time:  55 minutes

Ingredients:

• 1 1/2 cups of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
• 1 cup of flour
• 1/2 cup unsweetened cocoa powder, sifted
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
• 2 large eggs
• 1/2 cup oil
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract

Directions:

Step 1:  Grate zucchini and set aside.  I used a large box grater.  Mix together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a large bowl.  Mix in the chocolate chips and set aside.

Step 2:  Beat the eggs with a hand mixer in another large bowl.  Beat in the oil, sugar, brown sugar and vanilla until completely combined.  Mix in the zucchini.  Fold the flour mixture in to the zucchini mixture until just combined.  Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon.  I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.

Step 3:  Bake in a preheated 350 degree oven for 45 – 55 minutes.  Test with a toothpick; toothpick will be mostly clean when done.  My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that.  Let cool 5 to 10 minutes in the pan.  Remove from pan and cool completely on a rack.  Slice and serve.

Enjoy!

Recipe adapted from Lesley Stowe.

Tips:  Store in an airtight container.

Don’t let summer go by without baking bread!  Check out these wonderful recipes for the season:

• Blueberry and Japanese Yuzu Citrus Muffins from Kim at NinjaBaking.com
• Citrus Pecan Quick Bread from Renee at Magnolia Days
• Courgette, Feta, Honey and Sesame Seeds Pull-apart Bread from Luisa at Rise of the Sourdough Preacher
• Crusty Caprese Loaf from Stacy at Food Lust People Love
• Fruit and Veggie Quick Bread from Felice at All That’s Left Are the Crumbs
• Gluten Free Berry Bread from Sherron at Simply Gourmet
• Grilled Indian Naan Flat Bread from Reneé at Kudos Kitchen by Reneé
• Skillet Pizza by Karen from Karen’s Kitchen Stories
• Upside Down Banana Bread from Holly at A Baker’s House

#TwelveLoaves July:  Summer Fun.  The month of June was filled with lovely cherries!  We have chosen Summer Fun as our theme for July.  Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors!  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for summer fun!  Let’s get baking!

Do you want to add your bread to the collection with the linky tool this month?  Here is what you need to do:

• When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post.  This helps us to get more members as well as share everyone’s posts.  Please make sure your bread is inspired by the theme.
• Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
• Have your Twelve Loaves bread that you baked this July, 2014, and posted on your blog by July 31, 2014.

Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friends.  Thank you to Stacy from Food Lust People Love for hosting this month’s event!

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This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Cucuzzelli (Little Zucchini)

Hopefully some of you still have some of your zucchini harvest.  This zucchini recipe has been in my family since before I was born.  It works just as well with store bought zucchini.  I haven’t had any luck with growing zucchini but that may be due to the fact that I grow my garden in pots and may not have enough nutrients.  It’s almost like a stew – hard to describe because there really isn’t anything similar except maybe Eggplant Caponata.

The gravy that’s needed in this recipe can be Marinara or a meat gravy.  A large fresh loaf of crusty Italian bread is delicious with this recipe.

My husband’s family recipe was called Ciambotta and included potatoes.  My family didn’t make this way and I don’t even know how or when to add the potatoes.  Does your family have a vegetable stew recipe?

Enjoy.

Cut zucchini and starting to heat.

Zucchini after the liquid is expelled during heating.

Add the gravy after the liquid has evaporated and the zucchini has become soft.

Mix the gravy in.  Note how the color changes.

Add an egg and mix well.  Notice the flecks of egg white in the mixture  Add the second egg and you’ll need to mix well.

Cook a few minutes to ensure the eggs are fully cooked and heated through.   Add the grated cheese.

Mix well and prepare to serve.  Notice the color of the mixture has become much lighter.

Cucuzzelli

Ingredients

• 4 to 5 medium zucchini
• 1 to 2 teaspoons or to taste
• 1/2 to 1 cup gravy or to taste
• 1 to 2 eggs
• 1/4 – 1/2 cups grated cheese or to taste (I use Pecorino Romano)

Directions:

Step 1:  Cut the zucchini lengthwise into quarters and then into 1/4 inch width-wise (1/8 inch if you are using fewer larger zucchini).  Place 1/3 of cut zucchini into a small stock pot or large sauce pot and sprinkle with some of the salt.  Repeat with 1/3 more of the cut zucchini and salt and then with the remaining zucchini and salt.  Heat the pot on medium or a little lower with the cover on.  Stir often with a wooden spoon so the zucchini doesn’t stick.  If there’s condensation on the pot cover when you lift it, don’t let the liquid fall back into the pot as it will be that much more liquid that has to evaporate later on.

Step 2:  As the zucchini cooks for 20 to 25 minutes, liquid will be expelled from the squash.  When the zucchini has softened, most of the liquid has been expelled.  Turn the heat down to low or a little higher.  Continue stirring frequently with the cover removed until the liquid has mostly evaporated.  This could take another 20 to 30 minutes.  The squash should be very soft at this point.

Step 3:  Add the gravy and mix well.  Cook for an additional few minutes to ensure the addition is heated through.  Notice that the color of the mixture has changed to be rather red.

Step 4:  Add an egg and stir well to break the yolk and incorporate it well into the mixture.  You may see some small specks of egg white in the mixture.  If using the second egg, repeat with the second egg.  Cook for an additional few minutes to ensure the eggs are heated and cooked through.  The color of the mixture has lightened a bit with this addition.

Step 5:  Add the grated cheese and mix well.  Serve with fresh crusty Italian bread.

This recipe stores well in the refrigerator and tastes just as good as left-overs.

Enjoy!!!

My family recipe.