Garden Treats, Part I: Moist Zucchini Bread with Chocolate Chips
It’s that time of year when the zucchini are multiplying like green, tubular, veggie bunnies.
Okay. Fine. They bear absolutely no physical resemblance to bunnies whatsoever, but you get my drift, no?
Although I cut back from two zucchini plants in my vegetable garden to one this year, apparently the singular plant somehow feels it must make up for the loss of its kin by producing twice as many vegetables as it would have as part of a duo. The bottom line is, my fridge is so jam-packed with zucchini, that I’m continually warning everyone to open it with caution yet close it with gusto.
We’ve had sautéed zucchini with onions, zucchini fritters, zucchini stuffed with feta and dill, zucchini tarts and now, out of desperation, I’m moving on to the zucchini dessert family. I nixed the idea of zucchini milkshakes, and decided to make sweet zucchini bread instead. I’m easing my guys into the zucchini dessert idea slowly.
This particular zucchini bread recipe has become one of my favorites over the years. If you’re familiar with recipe sites, this statistic should impress you: it received 5 out of 5 stars from 5,262 website reviewers. It could be that it’s simply a magnificent recipe. Or it could be that folks are just so darn happy to find a way to use up three of the 103 cups of garden fresh zucchini they have stashed in the fridge. For me, both reasons apply.
The recipe didn’t originally include chocolate chips, but I wanted the boys to eat it, so I added them in. Sorry, not sorry. (Goodness, I fear that Bill Cosby post from the other day has left me downright surly.) If I had been making this treat solely for me, I would have included Craisins or raisins in place of the chocolate. Go with whatever floats your boat.
I made this bread yesterday afternoon right before I began prepping for supper, teasing my boys with sweet cinnamon baking scents as they came home from their various gigs. One of them may not have been able to resist the call of the warm buttered bread I had set on the counter for this post’s cover photo. It could have been the tall one whose name rhymes with Pogan, but, as an utterly discrete, supportive, and notably unsurly mom, I’ll never tell.
It was Logan.
Here’s how this bread is born:
Modified recipe courtesy of: allrecipes.com
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
1 1/4 cups white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Please take a moment to marvel at my arty photo below with the focus on the zucchini.
Stepping outside of my comfort zone, one foot fall at a time . . .
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add sifted ingredients to the creamed mixture, and beat well. (The batter will be very thick after this step. It’ll loosen up once you add in the zucchini.)
Stir in zucchini, nuts and chocolate chips until well combined. (You may want to use a pair of impeccably clean hands for this step. Preferably your own, or at least someone’s with whom you’re acquainted.)
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
So, I cooled it slightly.
And plated the slices to take a photo. Then I left the room.
Only to return to see this.
I guess he kinda like it.
The boy is lucky I already took a picture.
I think he forgot that I’m in “surly mode.”
Here’s the printable version of the recipe . . .
Moist Zucchini Bread with Chocolate Chips
|Prep time||20 minutes|
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 3 eggs
- 1 cup vegetable oil
- 1 1/4 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup walnuts or pecans (chopped)
- 1/2 cup chocolate chips
|Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.|
|Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.|
|Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, chocolate chips, and nuts until well combined. Pour batter into prepared pans.|
|Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.|
Stay tuned for more garden treats: homemade pesto pasta is up next!