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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a recipe I made up at the last minute on Christmas Eve as a gift for my mom and her husband. She used to make great zucchini bread, and I had a bunch of zucchini, so I decided to take inspiration from that and try something new. Read more . It turned out great. Ingredients:
2 cups all-purpose flour |
1/2 cup or so extra flour, for mixing in later if the dough comes together too sticky |
3/4 cup sugar |
1/2 tsp. baking soda |
1/2 tsp. baking powder |
1/2 tsp. salt |
1 tsp. cinnamon (or more depending on your preference) |
2 tsp. honey |
1 tsp. vegetable oil |
1 tsp. vanilla extract |
1/3 to 1/2 cup water (depends on how much water is left in the zucchini) |
1 large zucchini, shredded (about a cup or so) |
about 1/4 of a large ghirardelli dark chocolate bar, grated (optional) |
Directions:
1. 1. Shred your zucchini, then wrap it in a paper towel and squeeze out as much moisture as possible, then set aside in a bowl. Preheat your oven to 350.
2. 2. Mix together 2 cups flour, sugar, baking soda, baking powder, salt, and cinnamon in a bowl.
3. 3. In a separate bowl, mix together the honey, oil, vanilla, and 1/3 cup water. I stick it in the microwave for about 20 seconds to soften the honey before trying to mix it.
4. 4. Grate your chocolate into the dry mix, if using.
5. 5. Add the wet ingredients to the dry ones and mix until well blended (I just use my hands), adding the rest of the water or flour if needed. If it comes together too sticky, add the flour a little at a time until it's workable. If it's too dry/not sticking together, add the flour a little at a time until it's workable.
6. 6. Turn the dough out onto a lightly floured surface and divide in half. With each half, form into a log about 12x2x3/4 inches.
7. 7. Put the logs on a baking sheet coated with oil or non-stick spray. Bake for 30 minutes, or until a toothpick stuck in the center comes out clean.
8. 8. Remove them from the oven and let them cool for 10 minutes.
9. 9. Using a serrated knife, cut diagonal, half-inch slices down each log. (In the pictures above, I made them a little larger. I was in a hurry.)
10. 10. Place the slices back on the baking sheet, and bake for another 20 minutes. I flip them halfway through, but you don't really have to do that.
11. 11. The biscotti will harden as they cool, so don't be worried if they're a little soft when they first come out of the oven.
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