When I was little, to my mum’s chagrin, my culinary tastes weren’t quite as developed as they are now. My hatred extended from onions and mushrooms (I haven’t quite got over my mushroom aversion yet) to milk, and I think even sporadically through my childhood, ice cream. I was difficult to feed. Needless to say zucchini was a long-time resident on my personal food blacklist.
While the delicate and subtle flavour that zucchini’s emit rarely penetrated my palette, I think I rather hated the idea of the zucchini: a long, green vegetable an oddly spongy texture. Yuck.
Imagine my surprise when Mum produced a delicious smelling, moist chocolaty loaf that tasted just like chocolate cake but had a foundation of nothing other than the formidable legume? My surprise was great indeed. I’m sure I tried to hate the loaf solely on principle, but chocolate has a way of over-powering most principles (at least for me anyways).
Chocolate Zucchini Loaf:
- 1 cup chopped zucchini (mine was pretty mushy…)
- 1/2 cup apple sauce (or you can use oil if you want to)
- 2 small eggs
- 1 Tbsp vanilla
- 1 cups sugar (use less if you use sweetened apple sauce)
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp backing powder
In a blender, blend zucchini, apple sauce, eggs and vanilla. In a medium sized bowl, combine the dry ingredients. Pour the zucchini mixture into the dry ingredients and mix with a spatula (if you use apple sauce instead of the traditional oil, the less you have to stir it to combine the batter, the better). Pour batter into a greased loaf pan (9×5) and bake at 325F for 50 to 60 minutes. Cool on a rack.