Chocolate Cardamom Zucchini Bread



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 Bread
by Nicole
Makes one loaf (approx. 16 servings)

You'll need:
  • 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...)

4 comments:

  1. Ok, part 2! I'm having a Z-muffin for breakfast as I type and it is de-LISH! Holds together well without being dense, and nice and soft without being chewy. The flavors are wonderful. The nutmeg lends more of an aroma than a spicy flavor, but that's fine by me. Beautiful little green flecks throughout. :) I think a teaspoon of vanilla next time might be an interesting experiment (would make it taste more like a cake, I bet). The extra chocolate chips didn't hurt a thing.

    v-word: swike! Love!

    ReplyDelete
  2. This is part one of a two-part report! I made Z-bread today, or, more precisely, Z-muffins. Followed your recipe EXCEPT: used 1/4 tsp. nutmeg instead of cardamom (which C-Town did not have), and used 1/2 c. brown and 1/2 c. white sugar instead of full c. white. My c. of zucchini was definitely heaping, and I also probably threw in way too many chocolate chips (as tho there is such a thing - ha). Made 12 perfect muffins, which just came out after baking exactly 26 min. Too hot to eat but will report in tomorrow, as I hope to have one or two for breakfast. YUM! They smell DELISH!

    v-word: frismanc. Ha. That's my hair right now.

    ReplyDelete
  3. Love the cardamom idea. I've got to try this recipe.

    ReplyDelete
  4. So very good! I bought some Cardamom last year for a recipe and I'm always on the lookout for other recipes that use it!! Love the flavor that the cardamom lended to the old standby! BTW, David and I went to high school together. He recommended the recipe on a mutual friend's FB page - you can thank him for me! ~Jess McKnight

    ReplyDelete

 

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