Miss G. is feeling much better.
Over the weekend her teething symptoms all but vanished and we were able to get in plenty of giggles, play time and fun.
So with my bright, bubbly little bubby back in full force I pulled out this zucchini and choc loaf recipe I’ve been lusting after for quite some time and decided to have a little baking session with Grace this morning.
I have to say I absolutely adore this age. Its seems Miss G. gets a little more cuter each and every day as well as more and more interested in the goings on around the house, particularly my cooking.
So with a cooking bench set up at the right height for her to stand at we got our bake on.
She watched and giggled as I cracked the eggs, chopped the chocolate and grated the zucchini and when I started to stir the dark, gleaming batter together she insisted on helping. I have to say the cheeky grin of excitement she had as we popped the zucchini choc loaf into the oven completely melted my heart.
After a little nap Miss G. awoke to enjoy a small slice of the amazingly dark, rich zucchini studded loaf alongside a generous helping of her favourite strawberries.
To create your own gorgeously dark and chocolatey zucchini loaf simply…
Begin by grating 1 large or 2 small zucchinis. Basically you want about 1 1/2 cups of grated zucchini for this loaf. Set aside.
Next chop up 150 grams of chocolate. I used dark chocolate and chopped the bar so that I had a mixture of large chunky pieces and small teeny tiny pieces that will melt beautifully through the batter.
In a large bowl place the eggs, brown sugar, vegetable oil and vanilla and whisk for a minute or 2 or until light and creamy.
Next sift over the flour, baking powder, cocoa, cinnamon, nutmeg and all spice. Use a wooden spoon or rubber spatula to mix to combine.
Fold through the grated zucchini and chards of gorgeous dark chocolate.
Pour the glossy, deep, dark, rich, chocolately batter into a standard loaf tin lined with baking paper. Pop into a preheated 180 degree celsius (350 F) for 40-50 minutes, or until a skewer inserted comes out clean.
Allow to cool for 10 minutes in the tin before removing to cool completely on a wire rack. Serve small slithers of the zucchini and chocolate loaf alongside a good helping of sliced strawberries.
zucchini & choc loaf
adapted from Joy of Baking
1/2 cup canola oil
3/4 cup brown sugar
1 teaspoon vanilla
1 cup wholemeal plain flour
2 teaspoons baking powder
1/2 cup cocoa
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon all spice, ground
1 large or 2 small zucchini, grated (basically you need around 1 1/2 cups of grated zucchini)
120 grams dark chocolate, roughly chopped
sliced strawberries, to serve
Preheat oven to 180 degrees celsius (350F). In a large bowl place the oil, eggs, brown sugar and vanilla and whisk for 2 minutes or until well blended. Sift over the flour, baking powder, cocoa, cinnamon, nutmeg and all spice and mix to combine. Fold through the zucchini and chocolate. Pour into a standard loaf tin lined with baking paper and pop into the oven for 40-50 minutes or until a skewer inserted comes out clean. Allow to cool for 10 minutes in the tin before removing to cool completely on a wire rack. Serve alongside a few sliced strawberries for a lovely little morning tea. Enjoy x
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