Moist Apple Cupcakes with Caramel Buttercream

"When black cats prowl and pumpkins gleam,

May luck be yours on Halloween."

~Author Unknown

Happy Halloween to you! A fun holiday indeed. I love dressing up for this delightful day. This year I will be here hoping to get at least one trick or treater. We've lived here five years now and every year we're prepared with the lights on, decorations and pumpkins adorning the porch, bowl of candy in hand, and not a one. We live in the country you see, so you'd have to walk a mile to reach just a few houses. So I don't blame them.

To celebrate in my own small way, I've made these apple cupcakes. Wow are these tasty. Full of shredded apples, they are moist, delicious, and with just enough spice. They aren't too sweet, so they pair perfectly with the sweet caramel buttercream.

Apples for garnish sliced on the mandoline, you need to get them really thin

I've garnished them with some sliced dried apples. Using a mandoline is important to get them really thin. If you don't have one, no worries. Just slice them with a knife as thin as possible. If slicing by hand, they will take a little longer to dry in the oven. Or don't use the garnish at all, they won't mind.

"When witches go riding,

and black cats are seen,

the moon laughs and whispers,

‘tis near Halloween."

~Author Unknown

"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold."

 ~Judith Olney

"I'll bet living in a nudist colony takes all the fun out of Halloween."

~Author Unknown

The new addition to our family, Lucien the papillon

We've gotten a new dog! Lucien the papillon. As you can see, I really wanted to dress him up for Halloween. He doesn't enjoy the holiday like I do. I could barely get these pictures before removing the costumes.

For one of his Halloween costumes he was a chicken

His other costume, a cowboy. He doesn't like dressing up for Halloween

We chose the name Lucien because my husband really wants a doberman. Our next new dog, coming soon. We wanted to give the small dog a chance to become familiar with us before getting a large dog. This new doberman will be female. Her name will be Coco, like Coco Chanel. I looked up Coco Chanel's brothers names and there it was, Lucien. And after all, he's french, so I thought it was fitting. Not so easy to explain though at the groomer.

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Moist Apple Cupcakes with Caramel Buttercream

makes 24 cupcakes

An original recipe by me, Melissa aka The Alchemist

Ingredients For the Apple Cupcakes

2 1/2 cups (250 g.) all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 tsp allspice
1/2 tsp freshly grated nutmeg
1/4 tsp cloves
3/4 teaspoon ground ginger
8 tablespoons unsalted butter (1 stick) (113 g.), at room temperature
1 1/2 cups (265 g.) brown sugar if using sweet apples, if using tart apples you might increase the sugar to 2 cups (about 320 g.)
2 teaspoons vanilla extract
2 large eggs
1/2 cup (61 g.) sour cream or yogurt
3 cups loosely packed  (447 g.) (about 1 lb after shredding) shredded apples - don't include the juice, just the loosely packed apples
 
 
Ingredients For the Caramel Buttercream
 
for pictures of the process of making this frosting, see this post- 
 Whoopie Pies with Salted Caramel Buttercream (for this version I've added less salt, and more powdered sugar so it's more fluffy for frosting cupcakes)

 1 cup (200 g.) granulated sugar
2/3 cup (160 ml) water
1 cup (240 ml) heavy cream
2 tsp. vanilla extract
3 sticks (339 g.) unsalted butter- at room temperature- or if you use salted, just cut back on the salt, (below)
1/2 tsp.- 1 tsp  fine sea salt (depending if you want salted caramel frosting) I used 1/2 tsp and I liked it that way.
3 cups (345 g.) powdered sugar


For the dried apple garnish

2 or 3 apples, cut in half, then sliced thin on a mandoline
 
Instructions

Start by making the Caramel Buttercream

First, get your mise en place ready for the caramel, it will go fast. Measure the cream in a slightly larger vessel than needed. Add the vanilla to it, and place it next to the stove.
In a saucepan where you can see the bottom, like stainless steel, (I used an off white color Le Cruset pan.)

This is important because you will make decisions based on it's color. So if you use a black pan for example, it will be harder to see the color. (I've done it, it is possible, but I don't recommend it.)
Over medium high heat, stir together the granulated sugar and the water. Stop stirring after the sugar has dissolved. Bring to a boil over medium high heat.

Pull up a chair, you're going to sit and watch this for about 6-8 minutes, till it turns light golden.
During this time, don't stir it. Right when it gets to this point, remove it from the heat. You can swirl the pan a little if you feel like you can't see the color well. You must, I repeat, you must catch it right at this point. If you let it go any longer, it will turn to black in what feels like an instant.

As soon as you remove it from the heat, add the cream/vanilla mixture and stir. It will boil and sputter up. (is that a word?) The sugar will turn to a hard rock, basically. You will feel like you have done something wrong. You haven't.
Continue stirring until the sugar dissolves and becomes homogeneous with the cream. If you feel like it's not happening fast enough, go ahead and put the pan on low heat to help it along.

Using a fine mesh strainer placed over a heat proof bowl, pour in the caramel to remove any bits of sugar remaining.

Set the caramel aside until it's cool to the touch. About 1 1/2- 2 hours. You can also make this part the night before, and let it cool overnight.
While it's cooling, start making the cupcakes. (recipe below)

In the bowl of a stand mixer, (or a large bowl with a handheld) mix the butter and salt (start with 1/2 tsp., add more later when finished to taste) on medium high speed until very light and fluffy. About 4 minutes.
Add the powdered sugar. Beat well. Scrape down the sides of the bowl with a rubber spatula. Then mix again. Add the caramel while the mixer is going on low. After all the caramel is in the butter, turn mixer to medium high and mix very well, until very light and fluffy, about 4 minutes. Taste it and see if it needs more salt for your taste. (If you want salted caramel frosting.)


To make the cupcakes

Directions

Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, or Gas Mark 4.
 
Get 2 (12 count) muffin pans ready and line them with cupcake papers.
 
In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice and cloves, set aside.
 
In the bowl of a stand mixer, or a large bowl with a hand mixer, beat together the butter and brown sugar till fluffy, about 2-3 minutes. Add the eggs and vanilla and beat well. Scrape down the sides of the bowl and beat again. Add the sour cream (or yogurt if using) and beat well. Add the dry ingredients and beat until all is incorporated. Fold in the grated apples by hand. Make sure they are all incorporated.
 
With an ice cream scoop, scoop batter into cupcake papers filling 3/4 of the way up.
 
Bake for 23-25 minutes, until they pass a toothpick test.
 
Finish making the caramel buttercream if you haven't already. And frost cupcakes.
 
 
To make dried apple garnish.
 
Place the thinly sliced apples into a bowl with water and a few tablespoons lemon juice to prevent them from browning. Let them soak for 10 minutes or so.
 
Dry then off, and place them on baking sheets lined with foil, and bake for 2 hours or so on 200 degrees Fahrenheit, 93 degrees Celsius, or gas mark 1/4. Turn the apples over after 1 hour. Bake them until they are very dry.
 
Apply them to cupcakes by bending them in half (as if to look like a butterfly's wings), then place them into the frosting of the cupcake.

These cupcakes are best at room temperature. If you refrigerate them the buttercream will become hard, (like butter does) so bring them to room temperature before serving.

Vanilla Cinnamon Poached Pears with Spiced Caramel Sauce

"It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption."

-Edward Bunyard, 'The Anatomy of Dessert'

So I had an abundance of pears. This is one of the many recipes I made using the delicious fruit. I've made many varieties of pear jam and pear butter lately, and a pear crisp. This is up my alley because I'm in love with all things caramel.

cut the bottom off the pears so they stand up easily

Especially spiced caramel sauce such as this. The flavors of cardamom and cinnamon really shine through.

It's a simple and elegant dessert as well. Perfect fall flavors. You can choose to add hazelnuts, or don't. Either way is delicious.

The caramel before turning color

This is the amber color you are looking for to tell you it's ready to add the cream

The finished caramel

It's almost Halloween! How about something pumpkin?


Pumpkin Whoopie Pies

Thai Pumpkin Soup

Or what about some

Caramel Corn Clusters

Vanilla Cinnamon Poached Pears with Spiced Caramel Sauce


For the Poached Pears

6 pears, ripe but firm, peeled
2 or 3 (4 inch) cinnamon sticks
1 vanilla bean, split and scrape out seeds
6 cups of water


For the Spiced Caramel Sauce

Ingredients

1 cup sugar
1/4 cup water
1 cup heavy cream
3 Tablespoons salted butter
5 cardamom pods
1 whole clove
2 (4 inch) sticks cinnamon

For topping

Chopped hazelnuts-optional

A day in advance or at least a few hours, measure the heavy cream into a container that will keep in the fridge. Add the cinnamon sticks and clove to the cream. Using the back of a spoon, break open the cardamom pods a little and place them in the cream. Let this mixture steep for at least a few hours or overnight.

When you are ready to make the caramel, get everything ready. Take the cream out of the fridge and strain out the spices and discard the spices. Place the cream next to the stove. Measure the butter and cut it into 4 or 5 pieces and place it next to the stove. In a medium heavy saucepan that has a light color or stainless inside, (don't use a black on the inside pan, or you won't be able to see the caramel turning color) place on medium high heat and add the sugar and water and stir just until the sugar is dissolved. Stop stirring and bring to a boil.

When it reaches a boil turn the heat down to medium and stop stirring. This is important because this can burn very easily. I mean turn black in what seems like a second. Boil the sugar until it reaches an amber color. Pour in the cream, now you can stir. This will make the sugar seize up. No worries, this is what should be happening. Keep stirring and put the pan on low heat and it will all come together. Add the butter and keep stirring till smooth. If you want the caramel sauce to be thicker, you can boil it again at this point, stirring constantly on medium heat for about 5 minutes and it will thicken up. Set aside and stop stirring, or it can become grainy.

To poach the pears: Place all of the poaching ingredients in a saucepan big enough to hold the liquid and your pears. Bring it to a boil, then keep it at a simmer until your pears are tender. The time will depend on how firm your pears are. Mine were a little soft so I just cooked them for 10 minutes or so, then turned the heat off and let them sit for an hour or so to soak up the flavor of the liquid. If the pears are more firm, they will need more time cooking.

To serve, place a pear on a plate and top with the warm caramel sauce. Top with chopped hazelnuts if desired.

The Fruit Loop

"Thy bounty shines in autumn unconfined

And spreads a common feast for all that live."

- James Thomson

We just returned from a weekend getaway to the Fruit Loop. The Fruit Loop is a 35 mile scenic drive through orchards, farms and wineries located an hour outside of Portland in Hood River, Oregon. It's a wonderful place to visit. We try to make the 3 hour drive at least once a year. In July, cherries are in season.  It's not uncommon to find cherries for a dollar a pound, I've even purchased Rainier cherries, the yellow ones, for the same low price. Right now, early October, it's time for pears, apples and late peaches too! If you like to make jam and can fruit, this is a great place to visit and stock up on fruit for a very reasonable price.



The Gorge White House, a favorite place of ours to stop. They sell U cut flowers, pears and apples from their orchards and they have a great selection of wines to taste.



This place is such a great place to pick flowers, right now it's dahlias mostly, acres of them.

Rasmussen Farms is a great place for family fun. They sell lots of vegetables, pumpkins, apples, pears, peaches etc. They have lots of stuff to do including a corn maze, a U pick pumpkin patch, pumpkin bowling and more.

Yup. You read that correctly, squash bowling, and yes, we did it!

And there are indeed rules to pumpkin bowling.

Pumpkin Funland is this barn full of pumpkins dressed up like fairy tales and other characters.

Sleeping Beauty, one of the pumpkins dressed up in Pumpkin Funland

Little Mermaid in Pumpkin Funland at Rasmussen Farms



This is Mountain View Orchards, they have 50 acres of pear, apple and Asian pear trees as well as peaches and cherries. They also grow pumpkins and offer a hay ride that takes you on a tour of their farm.



Hood River is the nations largest pear growing region. I took home about 10 pounds of pears for 50 cents a pound and a bunch of very tasty Asian pears.

On the hay ride at Mountain View, we saw their animal farm that included this Longhorn bull.

Hood River County Fruit Loop

PO Box 168
Odell, OR 97044
541-386-7697

Fruit Loop Map
 
Send email to info@hoodriverfruitloop.com. 
 
 
 
The Gorge White House
2265 Hwy 35

PO Box 798
Hood River, OR 97031
541-386-2828


 
Mountain View Orchards

6670 Trout Creek Ridge Road
Mt Hood Parkdale, Oregon 97041
541-352-6554 or 800-529-6554


Rasmussen Farms

3020 Thomsen Road
Hood River, Oregon 97031
(541) 386-4622
(800) 548-2243

Blue Ribbon Snickerdoodles

"Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap."

-Robert Fulghum

These Snickerdoodles earned me the coveted title "Best Cookie Baker of Thurston County." Here's how it went. 

The night before we decided to go to the fair, at approximately 9 pm, I looked at their website to see what was going on that day. Turns out they were having a different baking contest each day (apart from the entries displayed at the fair.) The day in question was cookies, the day after chocolate cake and so on. The cookie contest stated that the winner will be named "The Best Cookie Baker of Thurston County." It also mentioned that if you bring a plate of cookies to enter you get into the fair for free. I like free stuff, so I went to the kitchen, revved up the oven and got to work.

It was all so last minute, that's why no pictures of cookies, only fair animals. The one picture of cookies (above) I took after the fact with the remaining cookies at home.

What type of cookies should I bake? I thought. I went through a list of possibilities in my head. Chocolate chip? Too boring. Chocolate chocolate chip? Too rich, not everyone likes rich. Lemon? Not everyone likes lemon. And so on.

Snickerdoodles were it. Most people like cinnamon, sugar and butter. Remember when they did the study where they found out that men prefer the scent of cinnamon rolls baking over any other scent? I rest my case.

Not to mention I've heard these cookies described as "crack cookies." Due to their addictive qualities.

What a bunch of lazy pigs

As you already know, I won! First place! I not only got into the fair for free, I won this lovely blue ribbon, a $25.00 dollar gift certificate to a local restaurant and of course the title of The Best Cookie Baker of Thurston County.

This is a recipe I've tweaked over the years to adapt to my taste, and not to mention blue ribbon status. Crisp on the outside and chewy and soft on the inside. I like to use half butter and half butter flavored Crisco because Crisco gives them a more crisp exterior than using all butter. (Butter has 14%-18% water, Crisco is pretty much solid fat) If you prefer, you may substitute more butter for the Crisco but they won't be as crisp.

 

Blue Ribbon Snickerdoodles

this recipe was created by me, Melissa Graham aka The Alchemist

Ingredients

1/2 cup butter (1 stick) (113 g.), softened

1/2 cup (113 g.) Butter Flavored Crisco
1 1/2 cups (300 g.) white sugar
2 eggs
1 Tablespoon vanilla extract
1 teaspoon butter flavored extract-optional-I have this ingredient in the house so I use it to boost the butter flavor, but if I didn't already have it I don't think I'd buy it just for this. (But I did use it in the winning cookies. FYI.)
3 1/2 cups (525 g.) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Cinnamon and sugar mixed together for rolling cookies

Directions

Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, or Gas Mark 6.

Cream together the butter and butter flavored Crisco till fluffy. Add the sugar and beat again for about 2 minutes until really light and fluffy. Now add the eggs, vanilla and butter extract (if using) and beat well for about a minute. Scrape down the bowl with a rubber scraper/spatula and then beat again for another minute.

In a separate bowl add the flour, baking soda, salt and cream of tartar. Whisk together to blend.
Add the dry ingredients to the wet and beat till all is incorporated.

Line a baking sheet with parchment paper. Scoop out dough using a 2 teaspoon size disher. Roll cookies in cinnamon/sugar mixture.

Bake on prepared sheet for about 9 minutes. In my oven after exactly 9 minutes they are perfect. This is 2 teaspoon (or slightly larger) size. Don't over bake! If you eat a hot cookie (I mean who doesn't want to eat a hot cookie?) when it's warm, it might seem doughy or under baked. But if you take that same cookie and put it in the fridge (or wait till it's cooled at room temperature) it will harden a bit and be a delightfully soft cookie. So don't determine the baking time by eating a hot cookie. The cookies should be soft on the inside and crisp on the outside.

After they come out of the oven place the baking sheet on a wire rack for just 2 minutes, then remove cookies from the baking sheet with a spatula to wire racks to cool completely.

Makes about 3 dozen cookies.

Fresh Corn and Bean Salad

"Sex is good, but not as good as fresh, sweet corn."

 ~Garrison Keillor

Happy harvest season! Our corn is ready for picking, and we sure have been enjoying it. Just yesterday with dinner I served my husband an ear of corn I had picked within minutes of cooking. He pronounced it was the best corn he had ever eaten. Juicy and sweet, it is the delicious reward after months of growing.

I have made this salad multiple times this summer. The first time I made it, afterwards I thought, this salad sure makes a lot, I don't know if we'll eat it all (since it's just the two of us.) I was thinking I may have to feed it to the chickens in a few days. Boy was I wrong. The both of us ate it all, in just a few days and enjoyed every bite.

This salad is incredibly fresh tasting and full of veggies. The perfect accompaniment for a burger, or a piece of fish or whatever protein your heart desires. Or heck, just eat it alone. It's full of beans, so it's filling, healthy and vegan too!

The fresh corn flavor is so amazing in this salad. Everyone has their favorite way of cooking corn. Lately mine has been baking it in the oven. The corn flavor stays intact inside their husks and it's super easy (The details are below in the recipe). Thanks Michelle for the tip!

If you don't want to turn on the oven you can always cook it on the stove. In my Dean and Deluca cookbook, they recommend cooking corn in their husks in boiling water. Once the water boils, place unhusked corn in, start timing once it starts boiling again and cook for about 5 minutes. The advantage to cooking corn in the husks is that the silks are easier to remove after cooking. (Wait for it to cool a bit first before removing husks.)

Fresh Corn and Bean Salad

Inspired by this recipe

Ingredients

1/3 cup olive oil

2 tablespoons balsamic vinegar

3 teaspoons ground cumin

4 ears of fresh corn, or about 2 1/2 cups frozen corn

1 -15 1/2-ounce can red kidney beans, rinsed and drained

1- 15 1/2-ounce can black beans, rinsed and drained

3 celery stalks, chopped

1 medium-size red, yellow or orange bell pepper, chopped

1/2 cup (70 g.) chopped white onion

1/2 cup (35 g.) chopped fresh cilantro

1-2 jalapeño chilies, seeded and chopped -optional, depending on the spice level you desire

Directions

If using fresh corn, bake it (husks intact) in a preheated 400 degree Fahrenheit, 200 degrees Celsius, or Gas Mark 6, oven for about 45  minutes. Remove from oven and cool.

Meanwhile, whisk oil, vinegar, and cumin in large bowl to blend. When corn has cooled, cut it off the ears with a knife and add it along with the remaining ingredients to the bowl. Toss it all to coat and season with salt and pepper.

Let stand before eating if possible. An hour, or a few is good so the flavors can meld. Even overnight makes for a nicely flavored salad.

Serves about 8 as a side dish.

Triple Chocolate Zucchini Bread

"I believe that the energy of humans who touched those beans goes into the beans as well. They become vibrant because of the handling. This vibrancy is something that a machine or harvester doesn't have. From my standpoint ... I believe that if food is grown and prepared with love ... infused with love ... well, it can be the humblest of food, but because it's prepared with love, it's special."

- Valerie Phipps, Pescadero, California

It's been awhile since I've been here. Since July 6th to be exact. I remember it well. I had just found out that my beloved dog, Romeo's kidneys were failing. Just a few days later, on the advice of our vet who informed us that he was suffering, we put him down. It was one of the hardest things I've ever been through. Not the putting him down part, of course I didn't want him to suffer, just the realization that he won't be a part of our lives anymore. He was my first dog. I guess our family had a dog growing up, but Romeo was my dog. That dog went with me everywhere. He made up 1/3 of our family for goodness sake. We never had children, but we had him.

Romeo- In Loving Memory 1998-2011

So I guess I've been in mourning. I didn't intend to stop blogging for this long, or at all, I just felt like I couldn't. I took pictures of food, but I couldn't get myself to download the pictures. Maybe because I'd have to look at the last pictures I took of him. Today is the first time I've downloaded pictures in 2 + months. And there it is. The last photo of that sweet face. It's hard to look at. Loss and grieving is a difficult process and my heart goes out to you if you've gone through it.

My husband built me a windmill for our garden

Life goes on. I have a garden that's full of it, life that is. I grow stuff I like to eat as long as it's easy to grow. Zucchini's might be my favorite, it seems like you turn your back and they've grown the length of a football. Gotta love a plant that makes food for you in such an easy, nonchalant manner, it's like the plant is saying, "Oh this? This is nothing. I've got 10 more where that came from." And it does. Pumpkins are another favorite. Mine are just starting to turn orange.

The door to the garden

Zucchini is so versatile too, and I've been eating my share. One of my favorite breakfasts that I've been eating almost everyday has been a scramble made of diced zucchini, red bell peppers, onions, fresh basil and scrambled eggs. Sometimes I use fresh rosemary instead of fresh basil. It's delicious, I highly recommend it.

Zucchini Terrific! Like Bunnies, Prolific!
-Author Unknown

Zucchini, especially those big ones, are so perfect for breads. This happens to be my favorite zucchini bread of all time, I've been making it for years. Mid way through this post I realized I had blogged about this bread before, back in 2009. Oh well. This is so good, it deserves another go. Since then I've actually improved it, so it's not the same recipe exactly. I developed this bread (actually more of a cake) as a delicious, moist, and decadent vehicle to hold my home grown zucchini. You should trust me on this. I am famous for my fabulous quick breads. It features 3 types of chocolate, hence the name. Unsweetened squares, cocoa powder and chocolate chips. I believe this gives it a multi dimension of rich chocolate flavor.

If you are using a huge, homegrown torpedo sized zucchini, you need to scoop out the big seeds inside.

Using a parchment paper sling allows you to remove the bread from the pan easily. Sometimes chocolate chips fall to the bottom of this bread and stick to the bottom of the pan no matter how well you grease it.  the sling makes lifting the bread from the pan a cinch, and sticking to the bottom a non issue. So you get a perfectly intact loaf every time.

If you have a zucchini hater in your family they won't even know the zucchini is there. You can't see it and you can't taste it. But it does add moisture, fiber and nutrition. Just tell them it's their lucky day and you've made them a rich and decadent chocolate cake.

More incredible quick breads

Melissa's Famous Banana Bread

Rhubarb Nut Bread

Triple Chocolate Zucchini Bread

created by Melissa aka The Alchemist

This recipe makes 2 loaves

Ingredients

3 oz. unsweetened chocolate (3- one ounce squares)
3 eggs
2 cups (400 g.) white sugar
1 cup (240 ml.) neutral oil (I used grape seed oil, use whatever neutral oil you wish)
1 cup (8 oz.) sour cream or yogurt (full fat is best, but use what you wish)
2 tsp. vanilla extract
3 cups (380 g.) grated zucchini, lightly packed
2 cups (300 g.) flour
3 Tablespoons unsweetened cocoa
1 1/2 tsp. baking soda
1 tsp. salt
1 cup (163 g.) semi sweet or dark chocolate chips, plus a small handful more for topping (optional)

Directions

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, or Gas Mark 4.

Prepare 2 loaf pans. You need to grease the pan and use parchment paper to make a "sling" to lift the loaf out when finished. Grease the parchment too. (Some of the chocolate chips may sink to the bottom, and if they do, it's almost impossible to get the loaf out in perfect shape without the sling, trust me.)

Melt the squares of unsweetened chocolate in a small saucepan on medium high heat, or place in a microwave safe bowl and cook on 50% power for about 3-4 minutes, stirring occasionally until melted, set aside.

In a large bowl or the bowl of a stand mixer, add the oil and the warm melted chocolate and whisk together. Now add the sour cream and whisk. Add the eggs, sugar and vanilla and whisk well, (or if using an electric mixer, use that and beat well.)

In a separate bowl whisk together the flour, baking soda, salt, and cocoa. Measure out the one cup of chocolate chips and place in another bowl. Take a few Tablespoons of the flour/cocoa mixture and mix it in the chocolate chips (this prevents them from falling to the bottom of the pan.) Take the bowl off the stand mixer (if using) and mix the dry ingredients into the wet ingredients by hand (not literally with your hand, with a spoon, not a mixer.) Now add the zucchini breaking up any large chunks if there are any, and mix. Once that is all incorporated dump the chocolate chips and the little bit of flour mixture into the bowl. Mix them in till they are incorporated, but only until then (don't over mix.)

Pour batter into prepared loaf pans. Bake for about 50-60 minutes. Half way through cooking time (after 30 minutes of baking), sprinkle the extra handful of chocolate chips (if using) on top of loaves, and rotate the loaves in the oven from front to back. Loaves will be done when they pass a toothpick test.

Cool on wire racks for 30 minutes in pan, then remove sling from pan and let it sit on the parchment paper until cool. Wrap in plastic or place in an airtight container when totally cooled. Loaves will stay fresh for 3-4 days or so. If you want them to last longer, they freeze extraordinarily well. Just double (or triple) (the secret to them staying fresh in the freezer is to be totally air tight.) wrap them in plastic wrap and place in a large Ziploc bag. They will keep in the freezer for 6 months, easy. If wrapped really well, they will keep for a year.