The Peterborough Examiner

Gosh, squash loaf delicious

- JILL WILCOX jill@jillstable @jillstable

It’s that time of year when zucchini are abundant at market stands and in backyard home gardens and it’s common to be faced with an over-abundance of this prolific summer squash.

The good news is that zucchini can be incorporat­ed into a broad range of dishes. They can be grilled, stir fried, and included in soups and stews. They are even a great ingredient in desserts.

Because of their high moisture content, zucchini are a particular­ly good addition to certain baked goods.

The following recipe for chocolate walnut zucchini loaf is a good example. This loaf freezes well, so it’s great to have on hand when you need a quick sweet treat.

Try this zucchini loaf as an accompanim­ent to afternoon tea or for a simple dessert served with a scoop of ice cream with a few seasonal berries.

CHOCOLATE WALNUT ZUCCHINI LOAF

1/2 cup. (125 ml) unsalted butter at room temperatur­e ¾ cup. (175 ml) brown sugar 2 large eggs 1 tsp. (5 ml) vanilla 1-2/3 cup. all purpose flour 1/3 cup. unsweetene­d cocoa powder ¾ tsp. (4 ml) salt 1 tsp. (5 ml) baking powder 1/2 tsp. (2.5 ml) baking soda 1/2 tsp. (2.5 ml) cinnamon 2 c. (500 ml) of shredded zucchini 1 c. (250 ml) chopped walnuts 1. Preheat oven to 350F. (180C) 2. Combine the butter, brown sugar and eggs in a medium bowl. Beat with an electric mixer until very smooth. Beat in the vanilla. 3. In a separate bowl, sift together the flour, cocoa powder, salt, baking powder, baking soda and cinnamon 4. Add the dry ingredient­s to the wet. Stir until just combined. Stir in the zucchini and the walnuts. 5. Spoon into a greased loaf pan and bake in a preheated 350 F. oven for 50-60 minutes.

Makes 1 large loaf.

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CRAIG GLOVER/POSTMEDIA NEWS

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