And the squash kick continues. I was given Harvest of Pumpkins and Squash
I am loving the ideas in this book, and I loaded up on acorn and delicata squash today at the grocery store to keep experimenting, but this is one of those cookbooks where you need to let your judgement guide you.
I am kind of developing a squash collection in my kitchen. At the farmers markets and grocery stores, winter squash really tempt me, especially if they’re varieties I’ve never brought home before.
I usually put off squash cooking until the weekend, because I often bake, puree and put it away for later use in baked goods. But winter squash doesn’t have to be so labor intensive.
I picked up an oblong, yellow, green and orange delicata squash tonight and decided I was going to cook something with it. I had a bag of bulgur in my pantry and some leftover feta cheese, so I decided to try to craft a salad around that.
After last week’s cinnamon and nutmeg-scented zucchini bread, I was craving something chocolaty. Chocolate zucchini bread sounded like a good next step. I wanted something indulgent, with a moist texture somewhere on the border between cake and brownie. I also wanted gooey chunks of chocolate throughout.
After much Google searching, this recipe on Eatwell Farms’ Facebook page seemed to fit the bill. I made a few adjustments, and the result was just what I’d been craving. The combination of cinnamon, allspice and just a splash of Kahlua gives this an exotic flavor. The zucchini bits seem to absorb the cocoa powder, and they add moisture to the bread, which is really more of a cake.
