David has test-tasted zucchini bread #1 and given it a two thumb's up! Here's his official critique (and if you care, I liked it, too):
"Nice flavor. Still has a zucchini bread-feel. Cardamom and chocolate kicks up the richness you'd expect from a zucchini bread, while still maintaining the texture that you get in a traditional loaf. A good dessert bread, and looking forward to trying it toasted."-David
Recipe: Chocolate Cardamom Zucchini Breadby NicoleMakes one loaf (approx. 16 servings)
- 2 medium bowls
- One 8x4 loaf pan
- 1 1/2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/3 cup unsalted butter, melted and brought to room temperature
- 1 egg, lightly beaten
- 1 cup sugar
- 1 cup shredded zucchini, unpeeled
- 1/2 cup chocolate chips
(I used regular-size, but would recommend using mini-chips, as they won't sink as much)
cocoa powder (optional)
Preheat oven to 350 degrees. Grease bottom and sides of loaf pan.
In medium bowl,combine first 6 ingredients and set aside.
In another bowl, combine butter, egg, sugar, and zucchini. Pour liquids into bowl with flour mixture, and stir until just combined. Fold in chocolate chips.
Pour into loaf pan and bake, 45-55 minutes, or until toothpick inserted into center of loaf comes out almost clean and top is set and brown.
Remove from oven, set loaf pan on cooling rack, and gently sprinkle top of loaf with cardamom and cocoa powder. Let cool.
Note: The next time I make this bread, I'm going to amp up the zucchini usage to 1 1/2 cups. I want more veggies in there! (But to be honest, I have no idea what will happen to my bread when I add more...)