My adventures baking with zucchini and Greek Yogurt continued this week. I bought a few more zucchini at a local farm stand (Cournoyers Farm in Paxton for those of you in Central Mass) after finding an interesting sounding recipe for a chocolate chip zucchini bread on the Domesticated Academic food blog. Not sure if the recipe or the blog name was what caught my eye, but none the less I went ahead and gave it a try.
One thing I liked about this recipe was that it yielded two loaves of bread. That allowed me to make one with and one without the chocolate chips, as I simply added them to the batter after spreading the dough into the first loaf pan. Being a chocoholic I enjoyed the ‘with chips’ version, but this way my family had a choice.
Making this with Greek Yogurt also gave me a healthier loaf, but did result in a very dense batter. In fact, the author goes out of her way to mention that the batter will be “relatively stiff/thick/dense”. No ‘relatively’ about it – it was soooo think that I think I burned out the motor in my hand held mixer! In the end I needed to resort to stirring by hand and getting a good biceps workout in the process. Don’t say I didn’t warn you.
Recipe: Chocolate Chip Zucchini Bread