As I’ve mentioned in some of my previous posts, a considerable amount of my time in France is spent in the kitchen. I am a huge fan of cooking and baking, and more importantly, a huge fan of eating. Not to be arrogant, but I must say that my culinary efforts have resulted in some pretty effing delicious things. And since nothing particularly interesting has happened in the past couple of weeks, I thought it would be fun to start adding some of my favorite recipes to my blog to spice things up – pun fully intended. I’ll add things as I make them, allowing you all to drool over the pictures, thus inspiring you to get into the kitchen yourselves!
We’ll start with something that’s as simple as it is delicious: Chocolate Zucchini Bread! I absolutely love “quick” breads, and this one has been at the top of my list for quite some time because it combines two of my favorite things: chocolate and zucchini. It’s best to make in the later months of summer when the vegetable is in season, but should be made year round because it is always tasty. Always. Plus, you’ll feel a lot better eating chocolate knowing that low-calorie, vitamin-rich zucchini is involved! The recipe I used is a modified version of one found on joyofbaking.com. Mine basically uses a little more flour, slightly different spices, apple sauce instead of vegetable oil, and of course more chocolate. I’ve made the original in the past with great success, but prefer my tweaked version for obvious reasons (mostly the extra chocolate). Voilà un photo, followed by the recipe:
Ingredients:
1 and 1/2 cups shredded raw zucchini (about 1 large zucchini)
1 and 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup unsweetened apple sauce
1/2 cup white sugar
1/2 light brown sugar, packed
2 eggs
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
What to do:
1) PREPARE: Before you start mixing away, get yourself ready with a few important steps:
- First, grease a 9 x 5 x 3 inch bread pan with a considerable amount of butter (or PAM if you’re lazy), because there is nothing worse than a stuck loaf of bread. Set aside.
- Second, grate the zucchini so it’s ready to mix in later.
- Third, Preheat the oven to 350°F (about 175°C)
2) MIX DRY INGREDIENTS: In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, and cloves until well blended and all the lumpies are gone.
3) BLEND “WET” INGREDIENTS: In a large bowl, beat together the apple sauce, sugars, eggs, and vanilla extract with an electric mixer until well-blended. Don’t go crazy – about two minutes should do. Fold in the shredded zucchini.
4) COMBO TIME: Add the flour/cocoa/spice mixture to the big bowl, and beat with the mixer, just until blended and everything becomes and irresistible chocolately color. Lick off the beaters (unless you’re a germaphobe and fear getting salmonella poisoning) because they will taste wonderful. Fold in the chocolate chips using a rubber scrapper and be amazed by what you have just created!
5) BAKE THAT SHIT: Scrape the batter into the greased up pan and bake until the bread has risen and you can stick a toothpick into the center without it coming out all poopy. This can take anywhere from 55 minutes to an hour and a half, so start with 55 minutes and gauge things from there.
6) WAIT: This is the hardest part. Distract yourself with books, magazines, T.V., musical instruments… whatever you have on hand really.
7) BE COOL: You will be tempted to eat the bread the second it comes out of the oven. Don’t do this unless you want molten chocolate to burn your fingers and scald your throat. Let it cool in the pan on a wire rack for about 10 minutes. Carefully remove the loaf from the pan. Joy of baking suggests waiting until the bread has completely cooled outside of the pan before eating, but I disagree. After 10 minutes, it is fair game and you should have at it.
8) ENJOY: Don’t be shocked if the entire loaf is gone within the same day of making it. It can be eaten for breakfast, lunch and dinner, and you probably will want to eat it for all three.
Happy Baking! Bisous bisous!