Once upon a time, I attended a culinary camp…I came home with a binder full of simple, amazing recipes, and this bread was one of them.
My experience was one of the scariest/best of my life. Nope, I wasn’t 12 years old dabbling in cookie making during the summer at a community center, I was a sophomore in college dipping my toe into the consideration of the world of culinary school in the heart of Chicago. I was (am? who knows!) unsure of what I really wanted to do as a career and always gave culinary school a thought. I already knew the basic cooking side of the program wasn’t for me, I’ll take cake over chicken any day, so I signed up for the 1 week baking and pastry camp.
We lived, breathed, and ate culinary school for that week. Living in the downtown apartments, creating pastry marvels, and learning about the science of chocolate only further fed my passion and desire to keep baking.
The baking chef instructors were wonderful and engaging, ranging from a jolly man who had a belly obviously fueled by sampling many a buttery croissant to a hard nosed, but encouraging woman who taught us not to peek in the oven or over mix the batter.
Our camp happened to be taking place during the final practical, the capstone to many of the baking and pastry student’s education, determining if they were to graduate or not. On the last day of the practical, in the kitchen adjoining ours, we watched the students prepare their final assignment, the last big confection before the judgement of their education. As students were racing around, vying for butter and eggs in the frigid walk in refrigerator, our class was whipping out quick breads, cakes, and delicate creme puffs to stuff our faces with later.
The moment I knew I was not ready for culinary school? When I witnessed a top chef instructor tipping a melting chocolate masterpiece into the industrial sized garbage can, the final work of a pastry student, shafting all hopes of a passing grade. I was so horrified. While a red faced student watched her final assessment being dropped among the day’s dough scraps, I realized that I was in no way ready for this yet.
While someday, I might decide to pursue my pastry dreams, I think for now I’ll stick to this veggie and chocolate laden quick bread. One bowl, includes chocolate, perfect combo. No grades, no problem!
Chocolate Zucchini Bread
- 1 1/2 cups sugar I used a combo of granulated and agave
- 1 cup applesauce I used 1 cup mashed banana and it worked perfectly as well!
- 2 flax eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups whole wheat flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 2 cups grated zucchini
- 1/3-1/2 cup non dairy milk
- 1 cup semisweet chocolate chips
1. Preheat oven to 325 degrees.
2. Combine sugar, flour, cocoa powder, baking powder, soda, salt and cinnamon in medium bowl, mix until combined.
3. Add applesauce, flax eggs, vanilla, zucchini, non dairy milk and chocolate chips. Mix until just combined, ensuring all dry ingredients are mixed in.
4. Grease 2 loaf pans (can also use only 1 as well, this would just result in a more dense loaf) and divide batter evenly between pans. Could also be scooped into a greased muffin tin as well. Bake for 25-30 minutes. Bread is done when knife or toothpick inserted in middle comes out clean.