4 hours ago
Saturday, September 5, 2009
Here is one last zucchini recipe before Labor Day officially ends summer.
It's from the August issue of Gourmet Magazine and is for Chocolate Zucchini cupcakes.
Since I am not a big cupcake fan, I made this into 3 mini loaves.
This was EXCELLENT.
Chocolate Zucchini Mini Loaves (adapted from Gourmet)
1 large zucchini, grated
2 tbsp unsweetened cocoa powder
1.5 cups flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup + 2 tbsp sugar
1/2 vegetable oil
1 large egg
1/2 tsp vanilla
6 oz. of chocolate chips
* I added 1/2 cup of walnuts (I've never heard of zucchini bread w/out nuts!)
The original recipe calls for muffin tins, but I used 3 mini disposable loaf pans instead.
I sprayed parchment paper with non stick cooking spray and lined the tins with the paper. This made it a cinch to remove the loaves from the pans (a constant problem!).
Whisk together dry ingredients and set aside.
Beat together sugar, oil, egg and vanilla until thick and creamy.
Mix in flour mixture and add zucchini (the zucchini will moisten the batter).
Stir in the chocolate chips & nuts if using.
I baked these small loaves for about 40 minutes.
If you are making cupcakes/muffins, then bake only 30 minutes.
These were delicious and I liked the small slices!