CHOCOLATE ZUCCHINI BREAD
It's not the zucchini that you'll taste in this bread, it's the specks of grated chocolate.
The zucchini keeps the bread moist for a couple of days, so you can save one for tomorrow.
The breads are delicious with a light brunch of omelet and fruit.
Makes 3 breads; serves 3
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1 medium egg
1/4 cup vegetable oil
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1/2 cup grated unpeeled zucchini
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 ounce grated bittersweet chocolate
1/4 cup chopped walnuts
1 jumbo muffin pan (3/4-cup capacity)
||Preheat the oven to 350°F. Lightly grease only the bottoms of 3 muffin cups; then rub a little of the butter around the
rim of each cup. (This will help them to form a more rounded top.) Set the muffin pan aside.|
||Place the egg, oil, sugar, and vanilla in a small bowl and whisk to blend. Stir in the zucchini.|
||Place the flour, baking soda, baking powder, salt, and cinnamon in a medium-size mixing bowl and whisk to blend. Add the chocolate and toss to mix. Add the zucchini mixture
to the flour mixture all at once, and stir just until the dry ingredients are moistened. Fold in the walnuts.|
||Spoon the batter into the prepared muffin cups, dividing it evenly among them; they should be about three-quarters full.
Fill the empty muffin cups halfway with water to prevent them from scorching.|
||Bake the breads until a toothpick inserted into the center of one comes out clean, about 18 minutes.|
||Remove the muffin pan from the oven and place it on a wire rack to cool for 10 minutes. Carefully pour the
water out of the empty muffin cups. Remove the breads from the pan and let them cool, upright, on the rack. Serve
warm or at room temperature. (The breads may be wrapped in aluminum foil, placed in a plastic freezer bag, and
frozen for up to 1 month. Store any leftovers, wrapped, at room temperature for up to 2 days.)|
Excerpted from SMALL-BATCH BAKING copyright © 2004 Debby Maugans Nakos.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.