Baking with The Ungourmet...

...and she didn't even know it! Her Nutella-swirled zucchini bread has been lurking in the back of my head ever since I saw it at her place, and finally armed with an artillery of zucchini, I decided to just make it. Now, I really like zucchini bread, but I never make it. Ever. I think it's because of the memory of the best EVER zucchini bread from my MSU dorm cafeteria/dining hall. I do not know why I loved it so much, but I still think of it ALL OF THE TIME! They only put it out every once and a while, but I'm sure it was one of the major contributors to my Freshman 15 (okay 20). I loaded up whenever I saw it on the line. If only I could pull the flavor combo from those deep, dark pockets in my memory where things just sort of get lost. So, instead of waiting for that perfect zucchini bread recipe of my dorm daze days to magically appear, I decided to just start trying some. I'm bound to fall into one that is pretty close sooner or later. Right?

The Ungourmet's Best Zucchini Bread You Ever Ate (or your money back)...I won't charge you Kim, it's not your fault I'm obsessed with a memory, plus I adapted slightly, so it's not really what you called the best anyway, my fault either way you look at it...

1 stick of butter, softened 1 cup packed brown sugar ...I used 1/2 brown, 1/2 granulated 3 eggs 1/4 cup honey 2 tsp vanilla 1 cup plain nonfat yogurt 2 1/2 cups whole wheat flour ...I used AP 2 1/2 tsp baking powder 1 tsp salt 2 tsp cinnamon 2 cups shredded zucchini 1/2 cup chocolate chips ...and this 1/3 cups chopped toasted hazelnuts ...and this 6 tsp Nutella Cream your butter and sugar. Add honey (spraying the measuring cup with nonstick spray will help it all to come out!), eggs, vanilla and yogurt, mix well to combine. Stir in dry ingredients.

Fold in shredded zucchini (and other ingredients if you're using). Divide mixture between 2 greased loaf pans. Dot with Nutella and then swirl it around with a fork.Bake in a preheated 350 degree F. oven for ~50-60 minutes, or until it passes the toothpick test. So yes, it was delicious! But, it's not that recipe. Argh. Although I will definitely keep it around for making until I have found that perfect one. Sorry for no sliced picture, but I carried both of the loaves with me to different places to share and forgot to bring my camera along, too. I absolutely cannot be expected to remember everything. Because whoever expects it, will be disappointed and I hate to disappoint. Kim's page has a picture though, and mine looked pretty close, so go on over there if you are dying to see the insides!