ECONOGAL

For the first time ever, I am successfully growing zucchini. Most people find zucchini easy to grow. However, I have been the exception. In fact I seldom have an over-supply of this versatile vegetable. This year, thanks to my raised row garden, I have plenty of zucchini to work with. Two Tone Zucchini Bread is the result of my latest recipe creation.
The bread has some sweetness, but not too much. As a result of reading The Case Against Sugar, I am really watching how much sugar I add to my cooking and baking. Two Tone Zucchini Bread has plenty. Both a cup of white sugar and a third of a cup of chocolate chips will please those with a sweet tooth.

Prepping the Zucchini

The prep takes a little bit of time. I like to pick the squash before it gets too big. This reduces and sometimes eliminates the amount of seeds. I don’t like the seeds in my bread but if you use monster squash, you don’t need to pick out the seeds. They are edible.

Wash the zucchini thoroughly. This is important even if you grow your own or know if the produce has been organically grown. Then I peel before grating. You can leave the peel on if that is your preference. You will need 1 and ½ cups of grated zucchini. Once this step is done, you are ready to gather the remaining ingredients.

This recipe calls for whole wheat flour. If you use all-purpose flour add two tablespoons of flour. I like using whole wheat flour. But, the two types of flour vary slightly with the liquid/flour ratio needed to bake. I also prefer using sunflower oil but other vegetable oils could be substituted.

Kitchen equipment needed:

Grater, electric mixer and mixing bowl, 9 x 5 pan greased well, mixing spoon or large spatula, measuring spoons and cups.

Ingredients:

1 ½ cups Whole Wheat Flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground allspice
¼ teaspoon ground ginger
2 eggs
1/3 cup sunflower oil
1/3 cup water
1 teaspoon vanilla extract
1 ½ cups grated zucchini

For second batter:

1/3 cup unsweetened dark cocoa powder
1/3 cup chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit. Sift the first eight ingredients into a mixing bowl. Add the eggs, sunflower oil, water and vanilla extract and blend on a medium low-speed. Stir in the grated zucchini. Pour approximately half the batter into a well-greased 9 x 5 loaf pan. A cooking spray is preferred.

To the remaining batter, add the dark cocoa powder and the chocolate chips. Stir on low until fully incorporated. I used semi-sweet but milk chocolate or dark chocolate can be used as well. Then pour the second batter on top of the first. Bake for 50-60 minutes. A toothpick inserted through the center should be clean when done.

I did not smooth the batter, nor did I spread it out evenly. This gives the loaf uneven layers. However, the next time I make this recipe I plan to see if the second batter will swirl through the first. The weight of the chocolate chips may hinder this technique. In fact, the uneven layers may have been due to the chocolate chips sinking at random spots.

Try this recipe next time you have some extra zucchini. I think you will like it!