Once a Zucchini plant starts blooming, it produces zucchinis like there is no tomorrow. After trying koshimbeer, raita, paratha, bhaaji, I decided to make the American Classic Zucchini Bread. The recipe is from the last month's issue of Sunset Magazine - July2012.
I also added 1 tbsp unsweetened cocoa powder and a handful of chocolate chips.
About 2 cups flour
- 1. Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.
- 2. Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini and chocolate chips. Gradually beat in flour mixture until just combined.
- 3. Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.
1. I reduced the amount of sugar. I just added 3/4 cup brown sugar