Chocolate Zucchini Bread

I made this years ago for a July 4th party with my friend and her family.  She absolutely adored it (to the point where she still talks about it and asks if I've made it lately).  I had planned to make it last year, but plans fell apart.  So this year when I was gifted with zucchini, I knew I had to get it done!  I had forgotten how easy this one was to make, even though I dirtied more dishes than I really needed to this time around.  I might even make it again this year (more zucchini!) and I'll try to not dirty as many dishes!

Ingredients

Ingredient Checklist

• 2 (1 ounce) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ cup semisweet chocolate chips

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

• Step 2

  In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.

• Step 3

  Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

One Pot Pasta dinner

The boyfriend saw this in an article he read and I followed the embedded link to Martha Stewart's page and watched her video on how to prepare.  The other one pot pasta dishes I have tried have not been something we want to repeat (they're not bad, just not quite the right flavors for us).  But this one was a hit.  Even though the boyfriend doesn't like raw tomatoes and he was a bit apprehensive about all of them in the dish.  But they cook down enough and make the sauce so you really don't notice them.  And I was apprehensive about the onion, but that also mellows out in the cooking process.  I cheated and used my microplane for the garlic since I can't slice it that thin.  And I cut the red pepper flakes way back since neither of us care that much for that kind of heat.  Make sure to use plenty of basil, and more basil as garnish!

Ingredients

Ingredient Checklist

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red-pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

• Directions

  Instructions Checklist

  • Step 1

    Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

  • Step 2

    Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.