Jun
I was always interested in finding some new ways to use seasonal vegetables in particular manner. That’s why I like when vegetables and pastry are combined. I’m a big carrot cake lover, I like how pumpkin puree makes simple brioche more flavorous and beautiful, I really like any vegetable breads etc.
There was one recipe which I always wanted to cook, but I never had a chance to do that. Chocolate bread with courgettes. Sounds interesting, yeah?
Few weeks ago I have ordered a new Tara O’Brady’s book named after her blog “Seven Spoons”. I want to say honestly, I do like it entirely. The cover, stories, food. I’m also admired with Tara’s tips. I think it’s quite important when writing a cookbook. She truly did an excellent job!
Apart from the fact that after the first look I wanted to make everything from this book, there was the chocolate zucchini bread recipe! I noted it to make as soon as possible. And here is it.
The only change is that I divided original ingredients by half, and got one loaf instead of two.
I’m happy with the result! It’s very chocolatey cake, smooth and delicious. I think zucchini make this bread much more tender.
As Tara writes the best way to enjoy this bread was let it to cool. So yes, it’s hard, but try to be patient. It’s not a strict rule, but I would recommend to follow it. The bread will be much tastier!
Chocolate Olive Oil Zucchini Bread
Adapted from Seven Spoons by Tara O'Brady
(Makes 1 loaf 22x12 cm)
340 g zucchini (stemmed) 95 g self-raising flour 85 g whole wheat flour 25 g cocoa powder 1 tbsp baking powder pinch of salt 50 g chopped walnuts 100 g semisweet chocolate (chopped) 1/4 cup (60 ml) extra-virgin olive oil 1/2 cup (120 ml) buttermilk 1 egg 100 g granulated sugar 50 g brown sugar
Preheat the oven to 175°C. Grease the loaf pan with butter or use the baking paper. Set aside.
In a large bowl mix together the flours, cocoa powder, baking powder and salt. Add the chopped walnuts and chocolate. Set aside.
In another bowl, whisk together the buttermilk and olive oil. Add the eggs and both kinds of sugar. Beat until smooth and than add zucchini.
Combine wet and dry ingredients and stir until combined about a half minute.
Pour the batter into loaf pan and bake about 50 minutes.
Let cool in the loaf pan about 10-15 minutes.
Take out the bread from pan and let it cool about half hour on the cooling tray. Then cut into slices and serve.
My bread was amazing yesterday in the morning, after an overnight in the fridge.
TARA'S NOTES:
-For the zucchini, I use the grating attachment on my food processor, taking care not to press down on the feed tube plunger while the machine is running – this gives a light, feathery shredding. Since we want a bread that is damp but not sodden, I sprinkle the emerald-tipped strands across a (lint-free) kitchen towel, then place another atop, patting it down gently. After a few minutes the towels will have absorbed some of the excess liquid and the zucchini is left crisp and ready to go.
-If olive oil is not your thing, then it can be replaced by an equal amount of neutral oil or melted butter. With the latter, the bread will be denser and, as it lacks the mitigating edge of olive oil, it will taste sweeter as well.
