My least favorite thing about blogging is almost always typing up the recipe. Writing the post and taking the picture are fun, and of course I love making the food! But typing up the recipe feels a lot like the keyboarding class I took in 8th grade. I'm pretty sure it was early morning (as in before school actually started), and we had to copy line after line after line of text from our book without looking at our fingers, so it was an hour of staring at another piece of paper whilst typing.
Generally, that's my biggest delay-maker when I have a post planned. That, and my all-around lack of motivation for all non-essential tasks (but that's a topic of conversation for another time). I'll wander around with the recipe card tucked into my laptop and end up playing the Wii with hubby instead, or getting lost in the vortex that is Pinterest for the next 2 hours.
So you were supposed to get this recipe last Monday. Well, okay, you were supposed to get the recipe for Melon Gelato last Monday, but that didn't so much work out. So... as you can see, this post has met with some hiccups already and it's not even off the ground.
Where was I?
Oh, yes, Chocolate Hazelnut Zucchini Bread.
"Bread" is a misnomer, really, so don't go thinking this is in any way healthy. It's not, but it is divine. So very divine. Cake would be a more fitting moniker. So call it whatever you want, just make it. Today.
Here, I even typed up the recipe for you, nice and pretty like:
Chocolate Hazelnut Zucchini Bread
1 c. sugar
1 c. lightly packed brown sugar
1 c. oil
(Note: If I have it on hand, I usually substitute half of the oil for nonfat yogurt, which works out perfectly. You can use whatever fat substitute you like to use or have on hand if you are so inclined; applesauce, nonfat yogurt, etc. I prefer to substitute only half of the oil called for because I love the slightly crispy crust on top of muffins and quick breads, which doesn't develop if you get rid of too much oil.)
1 tsp. vanilla
2 c. coarsely grated zucchini (squeeze some of the moisture out of the zucchini prior to measuring)
2 c. flour
1 tsp. salt
4-5 heaping Tbsp. unsweetened cocoa powder (I use 5, surprise, surprise...)
1 tsp. baking soda
1/2 tsp. baking powder
1 c. crushed hazelnuts (
1 c. mini chocolate chips
In a medium-sized bowl, combine eggs, sugars, oil (and/or oil substitute(s) of your choice), vanilla, and zucchini. In another large bowl, stir together the flour, salt, cocoa baking soda, and baking powder. Add the zucchini mixture to the flour mixture and stir until just combined. If desired, reserve some hazelnuts and chocolate chips (a couple Tbsp. of each) to sprinkle atop your loaves, and gently fold the rest into the batter.
Divide between two greased and floured loaf pans and bake at 350º for 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. If you are going to sprinkle nut and chocolate chips on top, add them after about 20 minutes of cook time, otherwise they will sink into your loaves.