Zucchini Bread with a twist
Andrea Bemis from Dishing up the Dirt created this recipe and I think its a winner. I didn't adjust much but it can easily be tweaked if you don't have an ingredient.
ZUCCHINI BREAD WITH CHERRIES, CHOCOLATE & CARDAMOM
PREP TIME: 15 MINUTES
COOK TIME: 55 MINUTES
SERVES: 1 LOAF
1/2 cup hazelnut oil (or another neutral tasting oil)
1/2 cup honey
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups coarsely grated zucchini (about 1 medium-sized zucchini)
1/2 cup fresh cherries, pitted and sliced in half
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon fine sea salt
1/2 cup dark chocolate chips - I skipped the chips
1/2 cup toasted hazelnuts, chopped - I used pistachios
a few hefty pinches of turbinado sugar for topping (optional)
Place an oven rack in the middle position of your oven and pre-heat the oven to 350F.
In a large bowl, beat together the oil and honey. Stir in the eggs, vanilla and zucchini. Mix until well combined then gently fold in the cherries.
In a separate bowl, whisk together the flours, baking powder, baking soda, cardamom, and salt. Stir the dry ingredients into the wet ingredients (being careful to not over-mix) and add the chocolate chips and hazelnuts.
Pour the batter into a lightly greased 8 1/2-by-4 1/2-inch loaf pan. Sprinkle the top of the loaf with the turbinado sugar (if using). Bake until a toothpick inserted in the center of the bread comes out clean, 50-60 minutes. Cool the zucchini bread in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Cooking times will very from kitchen to kitchen