The zucchini was an impulse buy at the farmers market. Did you know it’s one of those vegetables that is secretly a fruit?
Zucchini Walnut Chocolate Chip Bread
(Adapted from the Smitten Kitchen)
Makes 1 8 or 9-inch loaf.
1/4 c. olive oil
1/4 c. unsalted butter, melted
3/4 c. sugar
1 c. grated zucchini (about 1 medium-large)
1 t. vanilla
3/4 c. all-purpose flour
3/4 c. spelt flour
1/2 t. baking soda
1/4 t. baking powder
1/2 t. salt
1/2 c. walnuts, toasted
1/2 c. dark chocolate chips (or chunks)
2 TB turbinado sugar (optional)
Preheat oven to 350ºF, line loaf pan with parchment paper. Mix the flour, baking soda + powder, and salt together in a bowl. In a larger bowl, mix the eggs, oil, and butter. Add the zucchini, sugar, and vanilla. Mix dry ingredients into wet in three parts, adding the nuts and chips with the third. Pour batter into loaf pan and sprinkle with turbinado. Bake until a tester inserted in the center comes out clean, about 45 mins. to an hour. Let sit for a few minutes, then remove from pan.
The original recipe calls for cinnamon and nutmeg, which I omitted. I had a good feeling about the zucchini.