Back with Chocolate

Guess I needed a break from blogging and didn't even know it. Even though the camera was in the kitchen I stopped taking photos and a blog post on a food blog without a food photo is less than appealing in my view.

The good news is that I'm not only back to posting but that I brought chocolate! This is not actually a new, bold, adventuresome recipe, but it does have chocolate. It is the kind of recipe that is best made at this time of year (unless you are smart and freeze grated zucchini so that you can make it when the spirit moves you) and tastes fine without cherries.

Why mention the cherries?...well, the last time I made this I added chopped, pitted fresh cherries and it was sooooo good that I couldn't imagine making it without them...until I did. After all, it's chocolate and I had the zucchini, the plain yogurt, the eggs (and some egg substitute), lots of vanilla and sugar and flour and salt and chocolate chips, so why not?

Yesterday was Labor Day and so I made this in the morning and went off to work. Sweetie and Straight Shooter had a whole loaf that they could eat...and they even left me a piece. It is not too sweet, except for the chocolate chips, and you really can't tell there is zucchini in the bread. It is moist and it's very hard to eat only one piece.

BTW the bathroom project is mostly finished. It is lovely and looks better than I thought it would. We even have a heater! ...and a quiet fan! Here are a couple of photos to give you some idea.

I spent a huge amount of time finding just the right color, especially for the walls. but now I love to look at the way the color changes depending on the light and time of day. Now I'll have more time for baking and blogging and visiting friends and family. Yay!

Chocolate Zucchini Bread
based on:
ELIZABETH'S PHENOMENAL CHOCOLATE ZUCCHINI BREAD
brought to you via Robin Brande & Jama Rattigan & Tanita Davis

3 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 ½ cups sugar
3 eggs or equivalent egg substitute
½ cup vegetable oil
½ cup plain yogurt
1 tsp vanilla
2 cups shredded zucchini (about 2-3 medium zucchini)(measured after being squeezed dry)
½ cup chopped nuts ( I used walnuts)
1 pkg (12-oz) chocolate chips

Preheat oven to 350 degrees. Lightly grease two 9x5" loaf pans with canola spray.

In a large bowl, combine flour, cocoa, soda, baking powder, and salt. Mix well. In a separate bowl, beat eggs (or egg substitute and water) with the sugar until well combined. Add oil, yogurt and vanilla. Beat to combine, then stir in zucchini. Add wet bowl to dry bowl and stir until just moistened. Stir in nuts and chocolate chips.

Spoon evenly into pans. Bake 55-60 minutes or until toothpick comes out clean. Cool 10minutes in pans, then turn onto racks. This bread is yummy when eaten still warm...the chips are melty and the fragrance is full chocolate!