What should I do with the beautiful fresh raspberries I found at Costco???

Well, Cyn -- I have searched for your recipe for dark chocolate zucchini

bread and can't find it! By the time I got there from Bastrop, Texas with the raspberries, they would be covered with green fuzz and you would have already devoured that yummy sounding bread! So maybe I can have the recipe, huh? pleeze?

 
Here ya go, Pat- I just had a slice and it's goooood!

Dark Chocolate Zucchini Bread

3 eggs
1 cup veg. Oil
2 cups sugar
1 Tbsp. vanilla
2 cups shredded zucchini- I don’t peel it
2 ½ cups flour
½ cup black cocoa (I used regular baking cocoa until I found this at my local co-op)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
¼ tsp baking powder
1 cup chocolate chips (more or less- however you like it)
1 cups toasted walnuts, chopped

Beat together eggs, sugar, oil and vanilla
Stir in zucchini
Combine dry ingredients (except for chips and nuts) Add to zucchini mixture and mix well.
Pour into 2 8x4x3 greased loaf pans. (I find I get the 2 loaf pans plus a mini loaf pan)
Bake at 350° for 1 hour (less for mini pan) or until tests done.

 
The stuff I bought at the co-op isn't expensive and I don't even know what kind of cocoa it is.

Neither do the folks at the co-op. It's not Dutch processed, just really black. Gives a really nice flavor.

 
REC: Chocolate Raspberry Almond Torte

I have been making this since I found it in THE BEST OF GOURMET back in 1989, and it is delicious!

I use a 9" springform pan, buttered and floured well, and I also line the pan's bottom with a parchement paper circle which is sprayed with PAM.

I noticed that some of the Reviews after the recipe said this torte came out dry, but mine never have. Of course, I always begin testing with a skewer/toothpick a good 10 to 15 minutes PRIOR to the shortest baking time recomemended so perhaps those folks didn't know to do that.

To save myself trouble I typically make the glaze using seedless red raspberry jam, and then you may skip the tedious sieving step.

Use a good quality chocolate (I use Callebaut), and I'm sure you'll enjoy this. Caryn Wiggins

http://www.epicurious.com/recipes/food/views/1989-CHOCOLATE-RASPBERRY-ALMOND-TORTE-11037

 
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