Shelly's Recipe

WHITE CHOCOLATE WALNUT ZUCCHINI BREAD

Category: Quick Breads

1 lb zucchini, shredded
2 eggs
1/2 cup dark brown sugar
1/2 cup sugar
4 oz mascarpone cheese, at room temperature.
3 1/2 oz white chocolate, finely chopped
1 tbsp unsalted butter
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 3/4 cups flour

Preheat oven to 325. Take shredded zucchini and place in a paper towel. Rink out the moisture. Do this about 5 times, each time with a new, dry paper towel. Set aside.

In a microwaveable bowl, add white chocolate and butter. Heat on high for 30 seconds. Stir. Then another 15 seconds. It should be melted at this point. If not continue to heat at 15 second intervals. Stir in mascarpone cheese until blended. Set aside.

Beat eggs on medium speed for 5 minutes. Add sugar, in two additions, beating for 3 minutes after each addition. Add brown sugar, in two additions, beating for 3 minutes after each addition. Add white chocolate/mascarpone cheese mixture to the batter and beat for 2 minutes.

Sift together the flour, baking powder, baking soda, and spices. Pour into bowl and mix on low speed until incorporated. Add vanilla, zucchini and walnuts and mix on low speed until all is fully incorporated.

Spray mini loaf pans (4) with baking spray. Pour batter into loaves and fill 2/3 of the way full. Place loaf pans on cookie sheet. Bake in the middle rack for about 50 minutes. Make sure to use a knife or wooden skewer to see if it is baked through or not. Let cool on wire rack.