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Thursday, July 21, 2011

Whole Wheat Chocolate Chip Zucchini Quick-Bread & Farmer's Market Photos

I really need a vacation. 
My husband and I both do. 
We are probably going to Vermont this winter for a ski vacation. 
Even more than going to Vermont in the winter, I'd love to go during the summer. 
It's so beautiful there. The weather, the nature. 
It just looks wonderful. Maybe next year, or in a few.
Berries are beautiful. They are so summerish (is that a word?). They make me think of my Grandad. Picking berries on the side of his shed. Oh, how I miss being a child.

I think the best part of a farmer's market is all of the color and freshness. It's always so pretty! Also, the samples. Need I say more? I got to try some interesting berries this past week that I've never had before. I'm always up for trying new things.

In a couple of months we are going to the mountains in Virginia. Shenandoaha is gorgeous and I plan on hiking. I also plan on swimming, playing miniature golf, eating ice cream. Just doing whatever I want for a change. 





This zucchini bread is moist, hearty, full of delicious flavor. 
It's in my top 5 quick breads. 
It's crunchy because of the mix between zucchini, whole wheat flour, crushed almonds, and the chocolate chips add a bit of sweetness. My husband demanded I make another one for him to take to work the following day, and so I did, and he was happy. (He more like politely asked me).

Also, I should mention how easy it is to make. It doesn't take very long to whip up (hence the name quick bread). 
The baking is the part that requires some patience, as it takes about an hour and 15 minutes. It's well worth the wait.





Whole Wheat Chocolate Chip Zucchini Quick-Bread
Adapted from: Paula Deen

Makes two 9" loafs. To make one, simply cut the recipe in half.
Ingredients:


3 cups whole-wheat flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped almonds
1 cup semisweet chocolate chips

Directions:
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
To grate zucchini, use food processor and pulse until chopped, or use knife.
In a large bowl, beat eggs until light and fluffy. Add brown sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, almonds, and chocolate chips. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 60 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans. I think this bread is best while warm or even right out of the oven.

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