This is definitely a lot different then your typical zucchini bread. The combination may sound a bit strange but I’m telling you, it really works. Max was nervous about trying it because zucchini is one of the few things that he truly dislikes. Thankfully he’s always game to at least give things a try as long as he doesn’t have to finish it if he doesn’t like it. As I figured would happen, he loved this bread, like LOVED it. So much so that he asked me to make some more when I inherited a mega sized zucchini from a friend. He said “It doesn’t even taste like zucchini”. I’m sure it helped that the flavour is completely masked with the taste of molasses, walnuts, and let’s not forget chocolate chips!
I love that this recipe is made with 100% whole wheat flour. We’ve been trying to eat with whole wheat more and more and I’m always on the lookout for recipes that aren’t just partly whole wheat but are whole wheat through and through. The problem is that whole wheat flour can give baked goods a drier, denser consistency then all-purpose recipes, so it can be difficult to find things that are truly crave-worthy. With this recipe the zucchini makes it so moist you don’t even notice the whole wheat. And, as proved by the zucchini hating boy, it is definitely crave-worthy.
Whole-Wheat Molasses Zucchini Bread with Chocolate Chips & Walnuts
- 2 large eggs
- 1/3 cup molasses
- 1/2 cup canola oil
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups shredded, unpeeled zucchini (about 1 medium zucchini)
- 1 cup chocolate chips
- 3/4 cup chopped walnuts
Beat together eggs, molasses, oil, sugar and vanilla in a medium sized bowl until well blended. Stir in flour, salt, baking soda, baking powder, and cinnamon until well combined. Stir in zucchini, chocolate chips, and walnuts. Pour into a lightly greased 9×5 inch loaf pan. Bake at 350°F for 55-60 minutes, or until a toothpick inserted in the centre comes out clean (some chocolate from the chips is fine). Let cool 15 minutes before carefully removing the loaf from the pan and placing on a wire rack to cool. Allow to cool completely before slicing.
Makes: 1 loaf
Adapted from King Arthur Flour.
First of all I want to thank you all so much for your sweet comments last week on my Blogversary post. It really made me wish that each and every one of you could win the giveaway. Unfortunately it cannot be so and I had to pick only one lucky winner.
I considered writing out each persons name and drawing out of a box but I didn’t want to be held personally responsible for anybody’s dashed dreams. So instead, I assigned each entry with a number and ran the numbers through random.org. So, you can take up your quarrel with them. :)
I know you would all love to know if you won so I will cut to the chase. The winner of the giveaway and a $60 gift certificate to csn stores is… CookTeen! Congratulations!! You’ll be getting an e-mail from me shortly. ;)
For the rest of you, I have made cake.
Moist and spicy Zucchini Carrot Cake smothered in a dreamy layer of Cream Cheese Frosting with a hint of maple and brown sugar. To be exact. Feel a little better now?
I have been a long time fan of Carrot Cake and to me it’s just not the same without a Cream Cheese Frosting. The fact that this recipe has zucchini in it, is what originally piqued my interest. Zucchini means moist. And, moist means delicious.
The headiness of the spices and the deep flavours of maple and brown sugar makes this the perfect cake to enjoy that fall produce.
P.S. I got the poll working for Colorful Mondays so make sure to head over and vote for the next weeks color (and submit your tomato reds for next monday)!
One year ago: All About Eggs, Crispy Chewy Chocolate Chip Cookies
Zucchini Carrot Cake with Maple-Brown Sugar Frosting
Zucchini Carrot Cake
adapted from TasteofHome
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Beat sugar and eggs until frothy. Whisk in canola oil.
- Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Beat into egg mixture until well combined.
- Fold in carrots, zucchini and walnuts.
- Pour into 2 greased 8 inch round cake pans. Bake at 350ºF for 25 minutes or until toothpick inserted in center comes out clean.
- Let cool 5-10 minutes before removing from pans. Cool completely before frosting.
Maple-Brown Sugar Frosting
- 1 (8oz) package cream cheese, softened
- Cream together cream cheese, butter and brown sugar. Beat in maple syrup and vanilla until well blended. Spread onto cooled cake.
* This has a very light maple and brown sugar flavour. Feel free to add more of either to suite your taste.