Green Tomato Chocolate Quick Bread
An unexpectedly delicious use for a fall ingredient. Ridiculously fudgy! Make sure you use firm green tomatoes that haven’t started to ripen at all.
1 cup flour – we used Bob’s Red Mill Gluten Free All Purpose
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cocoa powder
1/4 tsp cinnamon
1 tbsp instant espresso powder
1 cup – more or less – chocolate chips
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
3 medium sized green tomatoes (1 1/2 cups shredded green tomato)
Preheat oven to 350F. Spray or grease a standard size loaf pan.
Shred the green tomatoes with a grater and let them sit in a colander for 20 minutes to drain. Press out as much moisture as possible and set aside.
Whisk the dry ingredients together in a medium bowl.
In a larger bowl whisk, the eggs, oil, sugars and vanilla together then fold in the green tomato.
Add the dry ingredients to the wet and stir just until combined. Add lots of chocolate chips. Pour into prepared loaf pan and bake for 55 minutes, or until a tester inserted comes out clean.