One of the best seasonal bounties in this time of harvest is veggies. Gardeners and restaurant owners alike are very likely to either supply locally or grow their own locally, one of our favorite vegetables of the season - Zucchini.
One of the most obvious receipts that allow zucchini to be put to work and is truly everyones favorite is Zucchini Bread. And like everything else your customers will have their own personal favorite style of zucchini bread. There are the classic takes on the scrumptious treat and then there are totally outrageous over the top recipes that will be sure to delight even your most adventure clients.
Our personal favorite recipe that we truly think your guest will enjoy as a healthy alternative to dessert is our chocolate zucchini bread! Yes, we know that not everyone will jump in excitement when we recommend trying this new dessert but, it is a great way to be different and to appeal to those who try to eat healthy and would tend to look the other way when offered dessert.
Our version tastes like a bakery version of zucchini bread, because, well it’s a recipe used and created by a well trained baker. What we love about his bread, besides the double dose of chocolate, is its texture. Many time zucchini breads can taste oily and dense. To prevent this our recipe uses less oil and cream cheese is added, giving the brea it’s rich flavor and tender crumb. Chocolate flavor is develop in two ways: cocoa powder and chocolate chips.
Because, we know you want the recipe here it is!
This quick bread is a the best of both worlds: healthy thanks to zucchini and a true chocolate cure thanks to a double dose of cocoa and chocolate chips.
Servers : 1 Loaf
Ingredients
•3 ounces cream cheese
•1½ cup sugar
•2 eggs
•⅓ cup canola oil
•2 cups all-purpose flour
•¼ cup cocoa powder
•1 teaspoon baking powder
•1 teaspoon baking soda
•1 teaspoon vanilla or 1 vanilla bean
•¾ teaspoon salt
•2 cups grated zucchini
•1 cup pecans, chopped
•1 cup semi-sweet chocolate chips
•**For high altitude baking, decrease the sugar by 2 tablespoons and reduce the baking powder and baking soda to ¾ teaspoon each.
Instructions
1-Preheat the oven to 350 degrees F. Prepare a 9½ X 5¼-inch baking pan with cooking spray. Beat the cream cheese and sugar with an electric mixer until well blended. Add the eggs one at a time and blend, scraping the sides and bottom of the bowl as you go. Mix in the canola oil and the vanilla.
2-In another bowl or on a piece of parchment paper, sift the flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the cream cheese mixture and blend well. Mix in the zucchini, pecans and chocolate morsels and spread into the prepared pan. Bake for 55-65 minutes or until the edges of the bread begin to pull away from the edges of the pan. Cool for 30 minutes and then remove from the pan.
