How to: Make your own – Double Chocolate Zucchini Bread

Processed with VSCOcam with a5 preset

This is an adapted recipe and I’ll be honest with you,  I only chose to make it in the first place because 1. I was really craving chocolate cake batter. 2. I had a wilty zucchini that needed using up.

The end game, a chocolate cake, was pure bonus.

IMG_2981

A really super surprisingly delicious bonus.

Not that I’m surprised a chocolate cake was delicious.  Just surprised that I adapted the original recipe quite significantly and it still turned out.  I don’t have a ton of faith in my baking adaptations just yet. Getting there, though!

IMG_2983

I repeated my adapted recipe juuust to make sure my changes worked and to accurately measure ingredients and bam, it was perfecto again.

I wouldn’t classify this as a recipe makeover per se. It stills calls for refined flour, sugar and a good amount of fat.  BUT it’s not so bad either in that there isn’t loads of sugar or fat,  the cake gets some of it’s moisture from zucchini, there is some added protein (walnuts/egg/yogurt) and even a dash of omega 3s (if using omega 3 eggs & walnuts).

IMG_2986

Semi sweet or really dark chocolate would both work well in this recipe. Both my husband and I loved it because the end result isn’t too sweet.  It’s chocolatey without feeling insanely decadent.

IMG_2987 IMG_2988 IMG_2989

The batter will be extra thick and sticky when you transfer it to the pan.  Not to worry, you’re on the right track.  Don’t forget the zucchini still needs to release all of its juices whilst baking.  Mmmm zucchini juice.

IMG_2695

I’m already looking forward to my next meeting with a wilty zucchini in need of some love.

Erin

Double Chocolate Zucchini Bread

Website Adapted from Epicurious

Ingredients

  • 1 cup plus 2 Tbsp all purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter (room temperature)
  • ¼ cup canola oil
  • 1 Large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup greek yogurt
  • 1 ½ cup grated zucchini (approximately 1 large)
  • ½ cup chopped semi sweet chocolate chunks (or chocolate chips)
  • ½ cup chopped walnuts

Directions

1. Preheat oven to 325F. Butter and flour an 8"x4" loaf pan.
2. Sift flour, cocoa powder, baking soda and salt into a medium bowl.
3. In a large mixing bowl, combine sugar, butter and oil until well blended. Add egg, vanilla and yogurt. Add flour mixture in three batches, mixing until just combined after each addition.
4. Stir in zucchini, chocolate chunks and walnuts and transfer mixture to loaf pan.
5. Bake until toothpick tester comes out clean, about 60-65 minutes.

 

 

 

How to: Seasonal Cooking – Plum Cake

IMG_6850

So…I birthed a baby!  A real life human child!

Best excuse for skipping a few weeks of blogging ever.

The wee girl came a little earlier than expected. She’s healthy as a horse though, so don’t y’all worry.

Despite my resolve to keep my blogging act together once she came along, I admit I just wasn’t prepared.  C’est la vie.  I find myself saying that a lot these days.

IMG_6762

One of the many things I did not anticipate about raising a newborn is my absolutely insatiable appetite due to breastfeeding.  Especially for the carbs and the sweet stuff – the quick energy foods.

I am having WAY more cravings now than I did throughout my pregnancy.  Gimme all the fruits and the candies and the breads and the cookies and the cakes, please.

IMG_6765

Thankfully, from a healthy living perspective, it’s prime harvest season and all the very best seasonal fruit is on offer.  Most of the time, I’m satisfied with a ginormous hunk of watermelon or a big juicy peach.

IMG_6775

However, when fruit doesn’t cut the mustard on it’s own?  I put it in cake.  Obviously.

IMG_6777

I bought these prune plums (otherwise known as italian plums) at the farmers’ market on a whim.  They looked great and they were a great deal.  Once I got them home though, I realized they were a titch underripe and too tart for my taste.  Nothing a little sugar and baking can’t fix.

IMG_6779

So I went searching for a recipe on my go-to baking blog, Smitten Kitchen.  I found the easiest cake imaginable.  Easy is my friend.

This cake is top notch and I plan on trying it with other seasonal fruit for sure. I love the simplicity of the recipe and will be adding it to my short list of ‘guaranteed easy and crowd pleasing desserts’.

Giver ‘er a go.

Erin

IMG_6804

Plum Cake

Serves 8
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Website Recipe courtesy of Deb Perlman over at Smitten Kitchen

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 cup plus 1 Tbsp granulated sugar (divided)
  • ½ cup unsalted butter (softened)
  • 2 Large eggs
  • 10 italian/ prune plums (halved and pitted)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cinnamon

Directions

1. Preheat oven to 350F. In a medium bowl, whisk or sift together flour, baking powder and salt.
2. In a large bowl, cream butter and sugar. Add eggs, one at a time until well combined. Add flour mixture slowly until just combined. Batter will be very thick.
3. Transfer batter into a non-stick 9 inch springform pan (no need to grease the pan). Place plum halves cut side down over the batter. Sprinkle the top with lemon juice, cinnamon and then 1 Tbsp sugar.
4. Bake for 40-45 minutes until toothpick comes out of batter (not plums!) clean. Cool thoroughly before serving.