While I process my thoughts on last week’s funerals in Kabul, here is another winner from Simply in Season. The most difficult part is shredding the zucchini, which isn’t very hard. There is a multitude of squash now available on the bazaar, all having one name, squash.
1 cup / 250 ml flour
¾ cup / 175 ml whole wheat flour
1/3 cup / 75 ml baking cocoa
½ teaspoon baking soda
½ teaspoon salt
Combine in large bowl
2-3 cups / 500-750 ml zucchini (shredded)
Stir in.
1 egg
¾ cup / 175 ml sugar
¾ cup / 175 ml brown sugar
½ cup / 125 ml plain yogurt
½ cup / 125 ml oil
1 teaspoon vanilla
Combine in separate bowl and beat with fork. Stir into zucchini mixture. Spread evenly into greased 9 x 13-inch / 3.5 L pan.
½-1 cup / 125-250 ml semisweet or mint chocolate chips
If you’re a chump you can add ½ cup / 125 ml nuts
Sprinkle on top of batter. Bake in preheated oven at 350F/180C until toothpick inserted in center comes out clean, 35-40 min.
It’s not too sweet, not too dense. And at least if you're an adult, you can eat it for breakfast, too.
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2 comments:
A chump, eh? My version of the cookbook is missing that.
Do you remember the summer zucchini pasta we made for the olympics? We made that the other day--so good!
When are you planning your return? P.S. my squash plants are going crazy!
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