I feel like this is part 7000 in my ongoing attempts to use all the zucchini.
I’ve had this Double Chocolate Zucchini Loaf from Tracey bookmarked for ages and when we brought in another bumper crop of zukes, it seemed like a good idea. Then Melbourne threw a spanner in the works by having such hot weather. Not only was it too hot to bake anyway, our air-con gets cranky if we have the oven on at the same time as it. Finally, Sunday morning was cool enough for me to bake before it heated up too much. I GOT TO THE GRATING! And then to the eating. Seriously, this was all that was left by the time we got take a photo.
Related: my lovely Lady Friend Esther made us a delicious Zucchini Slice for dinner last night (with yet more zucchini) and I thought I should bring it to your attention. Also, that’s her blog all about our little family and it makes for some excellent reading. (Here ends the cross-promotion.)
Chocolatey Zucchini Loaf
- 2 cups grated zucchini
- 2 eggs
- 1/3 cup golden syrup
- 1/2 cup canola oil
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup cocoa
- 1 2/3 cups plain flour
- 1 cup white chocolate (cut into chunks)
Preheat oven to 180C. Grease and line a loaf tin.
Whisk eggs, golden syrup, oil, sugar and vanilla together in a bowl until smooth. Add salt, baking powder and soda, coca and flour and stir until combines. Fold in zucchini and chocolate.
Pour into loaf pan and bake for 45 mins. A knife/skewer inserted in should come out clean. Full disclosure: I turned my oven off about 40 minutes in (due to aforementioned weather) and left it in the oven for another 20 minutes or so. Watch it carefully is what I’m telling you.
And, now the other thing:
Yep, that’s me.