I’ve never made zucchini bread before so this was a first. I love to make quick breads because well, they’re quick. And they are also usually sweet so they are more like cake and it’s a great thing to bring to work and share with people. Who doesn’t like homemade baked goods, right? But I don’t bake often because it’s not something that I can eat a lot of and I try to stretch my Farm Box so that it gives me lots of nutritious meals for the week. But this time I had a back log of zucchini and thought it would be the perfect reason to make zucchini bread.
I have eaten my fair share of zucchini bread so I knew it was delicious but the name doesn’t really do it justice. It doesn’t sound like a sweet delicious treat, it sounds like some kind of health food, which rest assured, it most definitely is not. It’s cake. And I put chocolate chips in it because why not. It’s cake.
I got this recipe from All Recipes because it had a lot of good reviews. I made a bunch of changes to it but I think the basis of the recipe is a really good one. As evidenced by the fact that I made a bunch of changes to it and it still came out great. That’s the test of a good recipe.
One of the best and worst parts of baking is waiting until the very end when the thing I’ve just spent all this time and effort making cools enough to be cut into and I get to see if it’s edible or if I totally fucked it up. 90% of the time I get it right and it’s magical. 10% of the time it’s just a texture issue but still tastes great and I just have to eat it all by myself. Tragic, I know. This time fell into that 90%. The center was perfectly moist and fluffy. The pecans, walnuts and chocolate chips gave it extra texture and the brown sugar gave it the perfect amount of sweetness. I definitely recommend making this and playing around with it to find your own magical recipe.
Serves makes 2 loaves
Adapted from All Recipes
- 3 smallish zucchini (2 cups grated)
- 2/3 cup chocolate chips (I used mini morsels)
- 1/2 cup walnuts
- 1/2 cup pecans
- 3 cups of all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 eggs
- 1 cup of vegetable oil
- 3/4 cup brown sugar
- 1 1/2 cup granulated sugar
- 3 teaspoons vanilla extract
- Parchment paper
- Preheat oven to 325 degrees F.
- Grease two 8 inch by 4 inch loaf pans and line the bottoms with parchment paper.
- Put nuts on a baking sheet and put them in the hot oven for 5-10 minutes or until they become fragrant. I keep my nuts in the freezer so they take longer to toast up so if yours are at room temperature it will take less time. Like maybe 2-3 minutes. I do this because it gives the nuts a much stronger flavor.
- After the nuts are out of the oven chop them or crush them with a kitchen mallet (I used a mallet because it’s fun to smash things). Then put them in a bowl with the chocolate chips and set aside. If you are using chopped nuts you can skip this part. Yay!
- Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl. Set aside.
- Beat eggs, oil, vanilla, and sugar together in a large bowl for 2 minutes or until it is lighter in color and fluffy.
- Add flour mixture into the creamed egg and sugar mixture, and beat well. There should be very few lumps if any at all.
- Stir in nuts and then zucchini. You will notice that the zucchini adds a lot of moisture and the texture of the batter should become smoother.
- Pour batter into prepared loaf pans and then put them in the oven. Bake them for 1 hour and then put a skewer or a knife into the center to test if they are done. The skewer or knife should come out clean. Mine took like 1 hour and 20 minutes.
- When they are done, put them on a rack to cool and when they are cool you can remove them from the pan and cut them into slices or leave them whole.
- The loaves can be refrigerated or frozen but I recommend eating them.