Zucchini Chocolate Bread | 義大利青瓜巧克力麵包

In Summer, we always try to include zucchini in the menu since it is abundant and inexpensive.  Most of the the time we put zucchini in salad, eating it raw like cucumber with balsamic vinaigrette.  But we also enjoy sautéing it with lots of garlic as a warm salad.

This week, I tried something new, using zucchini to make this quick bread for our breakfast.  It turned out very moist and filled with cocoa aroma.  Although you will not taste any zucchini in the bread, you will still see strings of zucchini in the bread that makes you feel good about including vegetable in your breakfast.

  

INGREDIENTS:

1 Zucchini, shredded (about 2 cups)

4 Eggs, beaten

1/2 cup Milk, 2%

2 tablespoons Vanilla Extract

2 cups Whole Wheat Flour

1 cup Bread Flour

1 cup Brown Sugar

2 tablespoons Baking Powder

1 handful of Semi-Sweet Chocolate Chips

2 tablespoons Poppy Seeds (optional)

pinch of Salt

材料：

1 條  義大利青瓜，刨絲 (約兩杯)

4 隻  雞蛋，打勻

1/2 杯  牛奶，2%

2 湯匙  雲呢拿香油

2 杯  全麵麵粉

1 杯  高筋麵粉

1 杯  棕糖

2 湯匙  泡打粉

少量  牛奶巧克力粒

2 湯匙  罌粟籽 (可省略)

少撮  鹽

DIRECTION 做法:

1. Pre-heat oven to 360C.

2. In a mixing bowl, whisk together eggs, brown sugar, vanilla extract, and milk.  Add shredded zucchini; mix again.

3. Sift in whole wheat flour, bread flour, baking powder, and salt.  Add poppy seeds.  Mix until the mixture becomes batter and it is well incorporated.

4. Lay parchment paper in a baking container.  Pour in the batter and slightly drop the container on the counter a few times to get rid of the air bubbles.  Sprinkle the chocolate chips.  Bake it in the oven for about 30 minutes.

To check the doneness, insert a toothpick in the middle of the bread.  If it comes out clean, the bread is ready.  Allow the bread to cool before slicing it.

1. 預熱焗爐至360F。

2. 在一只碗內，加入雞蛋、棕糖、雲呢拿香油、和牛奶；攪打至均勻。下義大利青瓜絲；拌勻。

3. 全麵粉、高筋粉、泡打粉、和鹽。下罌粟籽；拌勻至變成麵糊。

4. 焗模內舖上焗紙，把麵糊倒入。把焗模在臺面上敲打數下以去取麵糊內的氣泡。灑上巧克力粒。放入焗爐，焗若30分鐘。

要測試麵包焗好與否，可把一支牙簽插入麵包中間再取出，如沒麵漿黏著便是焗好。