Last week, I had to use some eggs and zucchini so I decided to bake one of my favorite breads: chocolate zucchini bread. All the moistness of zucchini bread with the rich chocolate flavor of a cake. The honey used in this recipe, really brings all the flavors together. It’s a rich and dense bread, but not overpoweringly sweet, which makes it an ideal treat to serve with afternoon tea or coffee. It preserves quite well, so I usually cut the loaf in half and freeze each, for consumption later.
Recipe: Double Chocolate Zucchini Bread
*I follow this recipe as listed. I also line the baking pan with parchment paper, for easy removal and clean up.
Lately, I have been seeing sea salt in just about everything – from savories to sweets. I’ve even started to substitute sea salt in day-to-day cooking. I think it does provide more flavor than regular table salt. I admit, I am a sucker for goodies that are savory and sweet and when you have this combination in a brownie, it’s simply sinful. The local community garden’s fall plant and bake sale is this Saturday, and I’ve been thinking about what to bake this year. The garden coordinator sent an email this week that chocolate treats are always a good bet with adults and the kiddos, so it was settled: brownies it is. It will be difficult to part with these yummy treats, but here’s hoping they’ll generate some funds for the garden. 🙂
Recipe: Fudgy Sea Salt Brownies
*I follow this recipe down to the last letter. It produces the richest and moistest brownies ever!
I came across this recipe about a year ago; I was looking for a cake to indulge in while watching my favorite “Downton Abbey” on Sunday nights. This recipe does not disappoint the chocolate lover: deep chocolate flavor without the “cakey-ness” of regular chocolate cake. Pair this with raspberry compote or raspberry jam and a light white wine for a professional touch at a dinner party. Your guests will think you spent hours on this easy-as-sliced-bread recipe!
Box it up with a pretty ribbon – makes a great hostess gift as well!
Flourless Chocoate Cake
* For a deeper complex flavor, change up the recipe to 1 cup of sugar (instead of 3/4 cup), 4 eggs (instead of 3), add a dash of sea salt, and a teaspoon of vanilla (right before baking). Bake for 18-20 minutes for a moist cake. Let sit for 30 minutes to cool and settle, before removing from pan (I alternate between using a tart pan, or a well-greased, round parchment paper-lined 9-inch pan). Both work well. If not serving immediately, I cover the cake and refrigerate it overnight. Before serving and for the final presentation, I sprinkle powdered sugar over the cake using a tea strainer.