You read that correctly, tomato bread… I had a bunch of tomatoes that had yet to ripen, and a cold front headed our way. What’s a gal to do, let all her tomato babies freeze and go to waste? “Not I,” said this plant lady.
Step 1: pick all your tomatoes before the freeze.
Step 2: get baking!
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cocoa powder (or dark chocolate disks melted and cooled)
- 1/4 tsp cinnamon
- 3/4 cup chocolate chips
- 3/4 cup walnuts (optional)
- 2 eggs
- 1/2 cup unsalted butter at room temp.
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 1/2 cups shredded green tomatoes
Start by shredding the green tomatoes and leave them in a colander or sieve for 30 minutes to drain. While draining, preheat oven to 350⁰. Add all the dry ingredients to a mixing bowl and stir together. Add wet ingredients and mix together. Fold in chocolate chips and walnuts. Bake in buttered bread pan at 350⁰ for 45-60 minutes or until toothpick comes out clean. Let cool 10 minutes before removing from pan.
Step 3: enjoy!
The consensus… Dark chocolate green tomato bread is delicious! The kids swarmed and devoured it as soon as it was ready. And I believe I heard someone say, “it’s better than zucchini bread.” So go ahead and give it a try!