1/4 cup unsalted butter melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
1/2 cup (170 grams) light corn syrup, golden syrup, or honey
1/4 cup (50 grams) packed dark-brown sugar
1/4 cup (20 grams) cocoa powder
1/4 teaspoon fine or table sea salt
6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
1/2 teaspoon vanilla extract
Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.
It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long.
2 1/4 cups whole milk 6 tablespoons sugar
2 tablespoons cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, at room temperature and cut into 4 pieces
1 teaspoon pure vanilla extract
Bring 2 cups of the milk and 3 tablespoons of the sugar to the boil in a heavy-bottomed saucepan.
While the milk is heating, toss the cocoa, cornstarch and salt into the bowl of a food processor and pulse to blend; turn the dry ingredients out onto a sheet of wax paper. Place the egg, yolks and remaining 3 tablespoons sugar in the bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining 1/4 cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse, just until blended.
With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Return the mixture to the saucepan, set the pan over medium-high heat and, stirring without stop, cook for about 2 minutes, or until the pudding thickens and one bubble rises to the surface – the pudding should not boil. Scrape the pudding into the processor, add the remaining ingredients and pulse until everything is evenly blended.
Pour the pudding into six 1/2-cup bowls. If you don’t want a skin to form on the tops of the puddings, press a piece of plastic wrap directly against the surface of each pudding. (As you can see, I let the skin the form – we like it that way chez us.)
Chill for at least 4 hours before serving plain or topped with heavy cream, whipped or not. Makes 6 servings
1 1/4 cups sugar
1/2 cup cocoa
1/2 cup oil
1/2 tsp. salt
1 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 cup hot water
1 tsp vanilla
Preheat oven to 350. Mix first 4 ingredients; mix in rest of dry ingredients; add vanilla to hot water and mix into other ingredients. Bake in 8″ round cake pans or pour into cupcakes, or bundt pan. Check with toothpick after 25 minutes. Delicious, rich, moist, versatile batter – passed down through generations! I use a mixmaster. Makes the perfect birthday cake!