Photo courtesy of Vickie Chynoweth

Photo courtesy of Vickie Chynoweth

Well-fed from the Federal Way Farmers Market: Chocolate marble zucchini hazelnut bread

Chocolate marble zucchini hazelnut bread

By Vickie Chynoweth

Botanically, zucchini is a fruit, but it is treated as a vegetable in a culinary context and is often cooked and prepared into savory meals.

The word is an Americansim that comes from the plural of zucchino, the Italian name for the plant and fruit. Zucchini being used as both the singular and plural is in line with other Italian words we use for foods, such as spaghetti, ravioli, and linguini. Zucchini can be eaten raw or can be cooked.

Zucchini were developed in Italy in the 19th century near Milan. Zucchini appeared in the North America in the early 20th century, more precisely in the 1920s, probably brought back by Italian immigrants.

Ingredients (makes one loaf)

Chocolate zucchini bread batter:

1 1/2 cups all purpose flour

1/2 cup cocoa powder

3/4 cup packed dark brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

2 teaspoon ground cinnamon

1/2 cup unsalted butter melted

1/2 cup coconut oil melted

2 large eggs

1 teaspoon vanilla extract

2 cups shredded zucchini (Amador Farms)

3.5 oz 72% Belgian dark chocolate bar chopped

Zucchini hazelnut bread batter:

1 1/2 cups all purpose flour

3/4 cup packed brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup unsalted butter melted

3 large eggs

1 1/2 teaspoon vanilla extract

2 cups shredded zucchini (Amador Farms)

1 cup toasted Hazelnuts (Federal Way Farmers Market)

Directions

Chocolate zucchini bread batter:

1. In a large bowl, mix dry ingredients; flour, cocoa powder, brown sugar, baking soda, baking powder, and salt.

2. Mix eggs and vanilla with slightly cooled butter and coconut oil until well blended.

3. Mix egg mixture into flour mixture stirring with a fork until well blended.

5. Add zucchini, stirring until well blended. Gently fold in chopped chocolate bar into batter.

6. Using cooking spray oil two 9×5 loaf baking pans.

7. Set aside and make zucchini hazelnut bread.

8. Preheat over to 350 degrees.

Zucchini hazelnut bread batter:

1. In a large bowl, mix dry ingredients; flour, brown sugar, baking soda, baking powder, salt and cinnamon.

2. Mix eggs and vanilla with slightly cooled butter.

3. Mix egg mixture into flour mixture stirring with a fork until well blended.

5. Add zucchini stirring until well blended. Fold chopped hazelnuts into batter.

6. Set loaf pans side by side. In the bottom of each pan add three large spoon of chocolate zucchini dough leaving space in between each spoonful. Add large spoon full of zucchini hazelnut dough to empty space in bottom of pan. Layer spoonful of dough alternating between the chocolate and the hazelnut dough.

7. Cook in preheated oven for 60 minutes or until done.

8. Once done, cool in pan for 10 minutes. Invert onto wire rack to cool.


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