Autumn Baking

There are a many things I love about Autumn, and one of those things is baking with seasonal ingredients. I'm not the biggest fan of the zucchini unless it's in yummy Chocolate Zucchini Bread. YUM! It's also good in Zucchini cookies, but they take so much more work to bake.

The fabulous Catto's vandalized our kitchen by leaving freshly picked zucchini and corn and just dug potatoes from Uncle Dutch's garden. That man sure can make good stuff grow and the DH and I are very grateful for their willingness to share.

Here's the one big zucchini all grated up. It made enough for three batches of zucchini bread. One batch is made and the other two bags are ready for me as soon as I stock up on a few of the ingredients that I finished off this evening.

I highly recommend then wonderful recipe that I got from Virginia Nickel (the master baker of the universe).

Chocolate Zucchini Bread

3 Eggs
1 C. White Sugar
1 C. Brown Sugar
1 C. Cooking Oil
3 Tlb Vanilla (that really is 3 Tablespoons!)
2 C. Flour
1 tsp Soda
2 tsp Baking Powder
1 tsp salt
1 Tlb Cinnamon
1 Tlb Cocoa
2 C. Grated Zucchini

1 C. Chocolate Chips

sugar/cinnamon mixture

Mix together eggs, sugar, brown sugar, oil, and vanilla. Beat thoroughly. Add dry ingredients and zucchini. Mix well. Add nuts, raisins, or chocolate chips if desired. Pour into 2 greased and lightly floured loaf tins. Sprinkle top with chocolate chips and super fine sugar/cinnamon mixture. Bake at 325 degrees for 60 minutes.