Autumn greetings to you on this fine Sunday morning! I do hope you are enjoying this series thus far...there is still so much goodness to come. I've decided to mark Sundays as a special day of the week in this series. Baking and cooking are two of my passions, hobbies, loves. And I love sharing them with other folks...so that brings me to share with you how Sundays are going to be a bit special.
Each Sunday in October, I'm going to pull aside one of my collected, beloved recipes that celebrates the flavors, scents and gathering in of autumn. These will all be recipes that you can enjoy with a cup of tea or coffee, and especially by candlelit and family or friends gathered round, with lots of laughter and chatter alongside.
What's better than chocolate and the warm spices of autumn? Well, I'm not sure...but this bread certainly would put whatever answer you came up with to a fight. This bread is so spectacularly moist and soft. Chocolate chips add a melty goodness that lasts long after the bread has cooled down, and the spices are subtle and not overpowering, offering just the right amount of warmth. As this bread bakes in the oven, your home will begin to smell all cozy and inviting, so you'll know it's time to put the kettle on. You'll surely want a cup of tea as you sit around the table waiting for the heavenly-scented bread of chocolately goodness to come out of the oven!
And in case you're wondering, you won't even know the zucchini is in there! It's like a little hidden treasure...{{smiles}}
The sudden chill in the morning air tells me that fall has arrived. It's time to move my coziest clothes to the front of the closet and light a few of my most delicious smelling candles. Soon, dinner will be simmering on the stove all day while countless cups of tea will be sipped.
-Christen Hammons-
Spiced Chocolate Zucchini Bread
1/3 cup oil
little less than 1 cup sugar
2 eggs
1 1/2 cup grated zucchini
1/3 cup milk
1 tsp. vanilla
1 2/3 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves
1/4 cup cocoa
3/4 cup chocolate chips
Mix the dry ingredients together in a large mixing bowl. In a separate bowl, gently whisk together the oil, sugar, eggs, zucchini, milk and vanilla. Gentle stir the wet ingredients into the dry, and mix until just combined. Stir in the chocolate chips.
Pour into a greased loaf tin and sprinkle a few extra chocolate chips on top for good measure.
Bake at 325*F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for about 10 minutes, then turn out onto a cooling rack. Allow to cool completely.
Slice, serve with coffee or tea, and enjoy!
Note: You can also freeze any bread you don't want to eat right away.
Feel free to double or triple this recipe to share with others.
And, of course, you can make these mini loaves to give as gifts, just make sure you adjust the baking time so your bread doesn't burn.