It's zucchini season and our garden is loaded with them. This recipe is one of our all time favourites that I make every summer with all the zucchini that we have on hand. It's decadent and fudgy and just melts when you take a bite.
I always plant an abundance of zucchini plants. As much as they produce, we can never seem to have enough! I love adding zucchini into so many different things, diced or shredded I'm going to sneak some in there.
I also learnt a couple tips this summer when it comes to growing them, and I thought I would share them in case you didn't know either!
Tip one: Zucchini plants have one main stem and can be staked. I've never had to stake my zucchini plants in the past, but this year they are monster plants and I've noticed that some have stumbled over, these guys I've staked and it's worked like a charm.
Tip two: Zucchini plants can be pruned. You can snip all of the leaves below the lowest fruit growing since they are only taking energy away from the plant. It turns out that the fruit gets it's energy from the leaves above it and removing the very bottom leaves can also help to prevent diseases by improving air circulation. Cut the leaves back as close to the plant stem as possible since leaves are hollow and can create a habitat for disease and insects.
Recipe note: this recipe is forgiving and can be used with any flour, sugar or butter that you have on hand. You can also swap out for chicken eggs. I even added a little extra zucchini to use up the entire thing and it turned out delicious!
Ingredients
1¼ cups whole wheat flour
½ cup cacao powder
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp pink himalayan salt
¾ cup organic cane sugar
½ cup butter, melted
3 flax eggs*
1 tsp vanilla extract
2 cups zucchini, shredded
¾ cup chocolate chips
Directions
Preheat oven to 350°F. Dust a non-stick loaf pan with ½ tsp cacao powder.
In the bowl of a stand mixer, stir together sugar, melted butter, flax eggs, and vanilla extract. Mix in zucchini.
In a medium bowl, combine flour, cacao powder, baking soda, cinnamon and salt. Fold the dry ingredients into the zucchini mixture. Stir in chocolate chips leaving a few behind to sprinkle on top.
Pour batter into loaf pan, sprinkle chocolate chips on top and bake for 50 minutes. Let cool, then transfer to a wire rack to cool completely before storing. Store into an air tight container for a couple days.
*FLAX EGGS: for ONE flax egg, combine 1 tbsp flax meal and 3 tbsp water, let stand for 5 minutes. Flax eggs can be substituted for TWO regular eggs.
NOTE: You can also substitute for any flour/sugar you have on hand.
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