Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

September 12, 2013

Foodie with Family: Attack of the killer zucchini

(Continued)

1/2 c. brown sugar

1 t. real vanilla extract

1 t. salt

1/2 t. baking soda

1/2 t. baking powder

1/3 c. Dutch-process cocoa powder

1 c. all-purpose flour

2/3 c. white whole wheat flour

2 c. shredded, unpeeled zucchini, gently pressed

11/4 c. chocolate chunks

Preheat the oven to 350°. Grease a standard loaf pan or the wells of a standard sized 12-muffin pan.

Whisk together the eggs, honey, oil, vanilla extract and sugar until smooth in a large mixing bowl. Add all of the remaining ingredients (except the zucchini and chocolate chunks) and stir until no dry pockets remain. Stir in the zucchini and chocolate chunks until evenly combined.

Scrape the batter into the prepared loaf pan or divide between the 12 muffin cups. If baking the loaf, bake for 65-75 minutes or until the loaf tests clean with the exception of a little melted chocolate on the tester. If baking muffins, begin checking them at 18 minutes and bake until they test done (minus a little melted chocolate smeared on the tester.)

Whether cooking the loaf or the muffins, cool in the pan for 10 minutes before gently turning out onto a cooling rack. Cool completely before slicing. The muffins can be eaten warm. Leftovers should be tightly wrapped and stored at room temperature.

Now, there’s no hiding the presence of zucchini in the next recipe I’m sharing, but it remains one of my favorites from childhood onward. A plate full of zucchini burgers with crispy edges and tender insides is just about the perfect summer meal in my book. These were my dad’s specialty when I went through my vegetarian phase. Bonus: It’s a way to use up a serious amount of zucchini.

Dad’s zucchini burgers

3 c. super finely shredded zucchini, squeezed over a strainer to reduce liquid

1 large onion, peeled and finely shredded, squeezed over a strainer to reduce liquid

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