Daily Archives: March 16, 2022

Chocolate Chip Zucchini Bread

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 3/4 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 cups shredded zucchini
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups chocolate chips, divided

Instructions

    1. Preheat oven to 350 degrees Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
    3. In a large bowl, stir together the brown sugar, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.
    4. Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 1 cup of the chocolate chips.
    5. Pour the batter into the prepared loaf pan. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 65 minutes.
    6. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Butternut Squash Mac and Cheese

Ingredients

  • 2 tablespoons butter
  • 3 large cloves garlic, minced
  • 1 pound (about 4 cups) diced butternut squash
  • 1 1/2 cups vegetable stock
  • 1 pound uncooked pasta (I used shells)
  • 2 cups whole milk
  • 8 ounces good-quality sharp cheddar cheese, shredded*
  • salt and pepper, to taste

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat the butter in a separate large sauté pan until melted.
  3. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add in the butternut squash and vegetable stock and stir to combine.  Continue cooking until the stock reaches a simmer.
  4. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork.
  5. Transfer the squash mixture to a blender.  Add in the milk and give the mixture a quick stir.  Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth.
  6. Add the pasta to the boiling water and cook according to package instructions until al dente.  Reserve 1 cup of the starchy pasta water for later.  Then drain the pasta.
  7. While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat.  Add in the shredded cheddar cheese, and stir until it has melted into the sauce.
  8. Taste and season the sauce with salt and pepper as needed.
  9. Then once the pasta is drained, return it to the stockpot.  Pour the butternut cheese sauce on top of the pasta, and toss to combine.  If the sauce is too thick, add in some of the hot starchy pasta water to thin it out.
  10. Serve warm.
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