Gosh, squash loaf delicious
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.