Salted Pumpkin Chocolate Chip Cookies
A cookie recipe that has been a favorite since I was a little kid. Finally on the blog!
What’s that? You still have an excess zucchini problem? It seems like even one zucchini plant will make more than a family with kids could eat. A few weeks ago, when walking down a street in our neighborhood, we encountered a pile of zucchini in front of a house. Next to it was a note saying that they were free, and specifying the date they had been picked. All of them were the size of rolling pins. We took one home and when our guests made breakfast the next day, they used the zucchini in a frittata.
But if you’re interested in sweet instead of savory, may I suggest this bourbon chocolate zucchini bread? The bourbon flavor is not overwhelming or enough to push this treat out of breakfast-land. It just contributes to the cakey decadence of this quick bread. It’s going to seem like a big recipe for a small pan, but if you bake it with a high initial heat, it will cook through just fine.
4 cups grated zucchini
2 1/2 cups AP flour
1/2 cup cocoa
2 tsp. baking soda
1/2 tsp. salt
1 teaspoon cinnamon
1/4 tsp. ground allspice
1 1/2 cups sugar
3/4 cup neutral or vegetable oil
3 Tbsp. bourbon
Preheat the oven to 400 degrees Fahrenheit.
In one bowl, sift together the flour, cocoa, baking soda, salt, cinnamon, and allspice. In another, whisk together the eggs, sugar, vegetable oil and bourbon. Add the liquids to the solids and stir to just combine. Fold in the zucchini last. Transfer to a well-greased loaf pan.
Bake for 30 minutes at 400 degrees, then turn the temperature down to 350. Bake for another 40 minutes, or until a tester comes out clean.
Allow to cool for 10 minutes before turning out of the pan onto a cooling rack. Allow to cool almost completely before slicing to allow the bread structure to totally set up.