Zucchini

It is that time of year and zucchini are growing in my garden like crazy.  There is nothing like fresh organic veggies and herbs from your garden.  If you do not have a garden, visit one of your local farmer's markets for great locally grown food.

Any type of zucchini you have will work great in recipes.  I am growing three types of zucchini, but whatever you have or can find is perfect. So what's a girl to do on a Saturday night at home...make Dark Chocolate Chunk Zucchini Bread!

Dark Chocolate Chunk Zucchini Bread

1 1/2 cups Gluten Free Maestro Flour Blend (or regular flour if you are not gluten-free)
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1/4 tsp nutmeg
3/4 cup raw local honey
1 cup shredded and drained/squeezed zucchini
1/4 canola oil
1 egg
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts or pecans (optional)
1/2 cup dark chocolate chunks or chips (optional)

Grease the bottom and sides of a standard loaf pan.  In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg and set aside.

In the bowl of a stand mixer, combine honey, zucchini, cooking oil, egg and lemon peel.  Mix well with a paddle attachment.  Add dry mixture to zucchini mixture, stirring just until moistened.  Fold in nuts and chocolate.

Scrape batter into prepared loaf pan.

Bake in a 350 degree (F) oven for 45-55 minutes, or until a wooden stick or sharp knife inserted near the center comes out clean.  Do not over bake, as it will dry your bread out.  Loaf should still be springy to touch, but not sticking to the knife or stick.

Cool in pan 10 minutes and then turn out onto a wire cooling rack.  Cool completely before wrapping for storage.  Yields one 9 inch loaf.