As long as you’re baking, why not indulge in this very decadent treatment of your zephyr squash? The recipe is from King Arthur Flour.
Ingredients:
2 large eggs 1/3 cup honey 1/2 cup vegetable oil 1/2 cup brown sugar 1 teaspoon vanilla extract 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon espresso powder, optional 1/3 cup cocoa 1 2/3 cups all-purpose flour 2 cups shredded, unpeeled squash, gently pressed 1 cup chocolate chips
Preparation:
Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 8 1/2″ x 4 1/2″ loaf.