iN Season: A delicious zucchini loaf recipe to make now
It is zucchini season which means zucchini galore! When these tubular squahs grow, they grow in masses, forcing cooks over the ages to really get creative with how to use them up. You can pickle them, fry them, roast them, barbecue them and even use them in your baking.
Debbie Donahue is a wonderful baker that was featured in my first cookbook The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook. Debbie remembers baking this zucchini loaf with her Grandma, Emma Mae Wright– it was her favorite and is a wonderful example of utilizing garden vegetables in baking.
Emma Mae’s Chocolate Chip Zucchini Loaf
Ingredients:
1/4 cup butter
1 3/4 cup sugar
1/2 cup oil
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 1/2 cup flour
1/4 cup cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
2 cups zucchini, grated
2/3 cup chocolate chips
Method:
Cream butter and sugar. Add eggs and beat until light and fluffy. Slowly pour in oil and mix until combined. Add vanilla and buttermilk and mix until combined.
Sift all dry ingredients together and add to creamed mixture and blend until the flour is well incorporated. Fold in zucchini and chocolate chips.
Pour into two 5x9 lightly greased loaf pans or one lightly greased bundt pan.
Bake in a preheated 350 degree oven for 55-60 minutes.
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