Here are some of the latest fairy photos from a park photo shoot last week. I just love the sun behind trees and bushes!!! Creates such pretty bokeh.
Book: I continue to read “Washington” by Ron Chernow in hopes that no one else in St. Charles county will request the book. It is 800 pages and no way will I finish it in 2 weeks! Again, there are pieces of his life illuminated within just the last few years that never made it into the history books that we learned from as children. It really goes to show that just because we learned something in school doesn’t mean it is 100% accurate. Chernow has uncovered many new essays and letters in the past few years on some of these influential men in US History.
Another death has occurred in the Washington legacy – this time it is his stepdaughter Patsy. The poor girl had epilepsy and constant seizures. She died and half of her estate went to her brother Jacky and the other half to Martha and George Washington. This development was rather significant to our history in a number ways. #1, Patsy was never ever left alone because of her frequent seizures and therefore Martha would never have joined George much – if at all – during the Revolution. #2 George now had the financial flexibility to lead the country in the American revolution without requiring a salary (which he didn’t take and Alexander Hamilton didn’t either… though he was so poor that after his death the family requested some of his pay just to buy food and such). Without this financial security, George may never have left Mount Vernon for such a lengthy amount of time to attend the Continental Congress, lead the Continental Army in the Revolution or accept the presidency for two terms.
Recipe: I thought I couldn’t compete with the Double Chocolate Zucchini Bread that we have been making for years and years. It is a favorite even among the pickiest of eaters. But this one is just as good or better! You see…. another favorite of ours is the recipe for Chewy Gingerbread Chocolate Chip Cookies 🙂 Drool…..
Oh right. The new recipe.
So, Whole Wheat Chocolate Chip Zucchini Bread is a combination of these two favorite recipes. We used 100% molasses which gave the bread a dark color and deep, rich flavor. It does taste wonderful with chocolate. The flour is replaced with all 100% whole wheat flour. The oil can be swapped out with applesauce.
Feel free to freeze this bread. Make into smaller loaves. Make into muffins, mini muffins, whatever!
The flavor is complex and not too sweet. The texture is typical for a quick bread without being too gummy even when using applesauce instead of oil. I’m sure the bread would last a few days, but I don’t think ours lasted more than 24 hours in this house.
- 2 eggs (large or 3 small/medium)
- 1/3 cup molasses (or honey if you don’t like molasses)
- 1/2 cup vegetable oil or applesauce
- 1/3 cup (2.5 oz) brown sugar
- 1 tsp. vanilla
- 2 cups (8.5 oz) white whole wheat or whole wheat flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 cups shredded and unpeeled zucchini (choose a medium size one)
- 1 cup (6 oz) chocolate chips
- Preheat oven to 350 degrees. (Or convection oven to 325 degrees)
- Grease with baking spray, butter or cooking spray a 9×5″ loaf pan.
- In a great big bowl, mix the wet stuff: eggs, molasses/honey, oil/applesauce, brown sugar and vanilla. Stir or whisk together until there are no lumps.
- To the great big bowl with the wet mixture, add in the dry stuff: flour, baking soda, and baking powder. Mix well. Since it is whole wheat flour, we don’t have to worry about gluten forming!
- Add in the zucchini and chocolate chips. Stir with a large spoon or spatula.
- Put the quick bread mixture into the loaf pan. Bake 50-60 minutes. (It may be done in 45 minutes with a convection oven).
- Test the center of the bread with a toothpick and you may get some melted chocolate, but there shouldn’t be any bread on it.
- Cool on a cooling rack for 10 minutes. Turn the bread out of the pan and allow the bread to cool directly on the cooling rack.