Saturday, August 22, 2015

Chocolate Raspberry Zucchini Bread Florentine

We have way too many yellow squash in our garden, and it's raspberry season. Trying to figure out a way to creatively use both, I came up with this. Use the yellow squash just like zucchini and since raspberries are a perfect complement to chocolate, some chocolate chips were an easy addition.

Part I. Making the bread.

Grease and flour two loaf pans or one large bundt cake pan. (We used the cake pan because of part two, below.)


2 cups flour

1 cup sugar

1 1/2 (1.5) tsp baking soda

1/2 tsp salt

6 T. unsweetened cocoa powder

6 oz plain greek nonfat yogurt

2 t. vanilla

2 large eggs

1/2 cup canola oil

3 cups grated yellow squash (or zucchini)

3/4 cup of chocolate chips (6 oz)

1 cup of fresh raspberries (I used more like 1 1/2 cups and the raspberry flavor was intense!)

Mix all the dry ingredients together in a large bowl. Add yogurt, vanilla, eggs, and oil and stir to a smooth consistency. Add raspberries and smash them while mixing. Then add squash and chocolate chips. Mix with a wooden spoon until well-blended.

Bake at 350 for about an hour, until a toothpick inserted comes out clean except for the part that touches melted chocolate chips.

Cool thoroughly if you can wait that long.

Part II. Floor-entine.

This is what happens when you try to work without the oversight of your kitchen supervisor.

We decided to invoke the three second rule.

We scraped up all the batter except for the quarter inch or so that was actually touching the floor, and salvaged most of it. Not a single dog hair was seen in the entire loaf, which disappeared faster than you can say, "three second rule".

Somewhere, Iris is watching us and laughing as only Iris can, with her distinctive, incomparable smile.

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