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The bread posing luxuriously on top of whole zucchini should be your first tip-off that I didn’t actually take this picture.*

No, it was only after making this delicious Chocolate Chip Zucchini Bread recipe, that I realized that our trusty point and click Sony camera had finally bit the dust. Not that I can really fault it. When you’ve been repeatedly stuck inside the mouth of boiling pots of stews and chilis, manhandled roughly in loud smoky bars, or too often been conveyed through an airport security Xray machine, you probably will throw in the towel at some point too. RIP, Mr Camera. You served us well.

Which leaves yours truly, obviously, without a camera. I have had my eye on a fancy SLR for quite some time, imagining I would procure it when Mr Camera heaved his final breath, but nowhere in my plan was there a RECESSION underway when such event took place. What would you do, readers? Fork over the $1200 (in these oh so trying economic times) for the schmancy camera that will make everything look like it was cooked by angels, or settle for a four or five hundred dollar camera comparable to the one you already had, all the while lusting for your friend’s Canon Rebel? Please, discuss…I will just be over here munching on my third or fourth serving of Chocolate Chip Zucchini Bread, which just so happens to be a pretty fantastic Veggie Fake-Out.

Chocolate Chip Zucchini Bread
adapted from Paula Deen
*photograph from Food Network
makes 2 loaves

3 cups all-purpose unbleached flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
1 & 1/2 cups white sugar
1/2 cup vegetable oil
1/2 cup organic unsweetened applesauce
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips or broken up chocolate bar
1 tablespoon orange zest

Preheat the oven to 350F. Grease 2 loaf pans (9×5).

Sift together the flour, salt, baking powder, baking soda, and spices.

In a large bowl, or bowl of a stand mixer, beat the eggs until fluffy and light. Add the sugar, and beat until well mixed. Stir in the oil, applesauce, zucchini, chocolate, orange zest, and nuts. Now stir in the dry sifted ingredients, and pour into loaf pans.

Bake for 45 to 50 minutes, until the center is cooked through (have any take out chopsticks lying around the house? They are great for checking the center of cakes!)

While I knew that my husband would find this recipe to be utterly delicious, I was bit worried about the itty bitty specks of green from the zucchini skin that dotted the interior of the bread. The funny thing is, when you have a blog called My Husband Hates Veggies, some husbands may actually start to be a little suspicious when presented with a new culinary creation. Husbands can be very clever sometimes. I solved this dilemma by serving a thick slice to my husband by the dim light of our television. It did the trick. He loudly proclaimed the bread to be “awesome”, and was not at all upset when I explained that he had in fact, just enjoyed Zucchini Bread.

Taking into account the consumption of zucchini and walnuts, the substitution of applesauce for 1/2 the oil, and the omission of 1/2 cup of the sugar called for in the original recipe, I am going to give this recipe 4 out of 10 heads of broccoli on our official veggie fake-out broccoli head rating scale.

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