Monday, April 25, 2016
Double Chocolate Zucchini Bread with Pistachios: Zucchini Bread Day
Unfortunately Zucchini Bread doesn't use up a lot of zucchini, but it's a tasty way of serving up your courgettes! Add chocolate and you're calling my name!
When I first started baking 'vegetable' breads, I used old coffee tins for baking pans, but that was a long time ago, and my beans now come in recyclable paper bags. So I usually make my zucchini breads in bundt pans. Of course conventional loaf pans work, too, since this is a quick bread.
Most recipes say to let the zucchini bread cool before serving. I don't follow that advice since by the time the aroma has filled my kitchen for an hour, I'm ready to devour this Chocolate Zucchini Bread and often do! Since you, too, might make short shrift of this Double Chocolate Zucchini Bread with Pistachios, you'll want to make two, so double the recipe, if you plan to share.
A few comments on zucchini. Depending on where you live, zucchini may be called courgettes or marrows (remember Hercule Poirot throwing the marrow over the fence in the opening of Agatha Christie's The Murder of Roger Ackroyd?) and sometimes summer squash (although in my neck of the woods summer squash is a totally different squash and a different color).
For your recipe pleasure, here are two links to recipes for different, but equally tasty Chocolate Zucchini Bread: Geeky Double Chocolate Zucchini Bread and Chcocolate Chunk Zucchini Bread. As you know, you can never have too many recipes for Chocolate Zucchini Bread to enjoy!
This Double Chocolate Zucchini Bread tastes great toasted with a little cream cheese or mascarpone! And, the secret ingredient: Pistachios!
DOUBLE CHOCOLATE ZUCCHINI BREAD with Pistachios!
3 large eggs
1 3/4 cups sugar
1 cup vegetable oil
1 tsp Madagascar Vanilla
2 Tbsp sweet butter
6 Tbsp DARK Cocoa
2 cups zucchini, grated
2 cups flour
1 tsp baking soda
dash of salt
1-1/2 tsp. cinnamon
2/3 cup chopped chocolate chunks or dark chocolate chips
3/4 cup coarsely chopped pistachios
2 tsp flour
Preheat oven to 350°.
In large bowl, combine eggs, sugar, oil, and vanilla. Mix until well blended.
In small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa and blend tuntil smooth. Set aside to cool.
Peel and grate zucchini. Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well.
In separate bowl, mix together flour, baking soda, salt, and cinnamon. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients.
In another bowl, coat broken up chocolate chunks (or chips) with 2 tsp. flour.
Fold in flour-coated chocolate chunks and chopped pistachios to the batter.
Spoon batter into two greased and floured 9x5x3 loaf pans or into a greased bundt pan.
Bake 60-70 minutes or until a toothpick inserted in middle comes out clean.
Cool in pans for 5-10 minutes.
Remove from pans and continue to cool on a wire rack.