September has got to be the most amazing time of year at the farmers' market. The summer produce is still going strong. There are tables of heirloom tomatoes, ripe peaches and apricots. At the same time, there are tables covered by lettuce and other greens. The potatoes, onions and squashes are also present. It's the time when you can get just about any produce your heart desires.
Unfortunately, it's not going to last.
It's not surprising, then, that I left the farmers' market last week with a huge bag of veggies and no clear direction. I just grabbed what piqued my interest. One of those items was a beautiful green zucchini.
A little google search and I came upon Maida Heatter's Chocolate Chip Zucchini Bread. She's number sixteen on Gourmet Magazine's list of 50 Women Game Changers in Food History. Of the selection, Gourmet wrote: "Maida Heatter--the beloved goddess of apple pie--and coconut layer cake, chocolate Bavarian, lemon squares, cherry cobbler--you name it. She makes every dessert in the land perfect."
While her chocolate chip zucchini bread wasn't quite dessert (since I did have it for breakfast every morning for a week), it was certainly perfect. The mixture seems dry at first, but when you mix in the zucchini (undrained) it reaches a perfect consistency.
You will want to make this. You will also want to visit the other bloggers who made recipes by Maida Heatter this week.
Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Chocolate Chip Zucchini Bread
recipe by Maida Heatter
3 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons cinnamon
2 cups packed zucchini, shredded
2 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla
1 cup chocolate chips
Preheat oven to 350 degrees. Butter a 10x5x3 inch loaf pan, or any pan that has a 10 cup capacity. Dust the pan with flour, and tap to shake out the excess crumbs.
Sift together flour, salt, baking soda, baking powder and cinnamon, and set aside.
Wash zucchini well under running water, and cut off both ends. Grate the zucchini. Do not drain. Press it firmly into a measuring cup. Set aside.
In a large bowl, beat the eggs just to mix. Mix in the sugar, oil and vanilla. Add the sifted dry ingredients, and stir to mix. It will be thick. Add the zucchini and mix thoroughly. If using, stir in chocolate chips (you will want to use them).
Turn into the prepared pan, smooth the top and bake. The loaf will bake for about 1 hour and 45 minutes. If using smaller loaf pans, it will take slightly less time. Either way, bake until a toothpick comes out clean and dry.
Cool in the pan for 15 minutes, then remove from the pan.