O.M.G. guys! I don’t think it gets any better than this!
Zucchini is everywhere right now and is one of those vegetables that invariably ends up in a love/hate relationship. We love to pick it out of the veggie starter line-up and grow it in our home gardens until two months later when 20 zucchini ready to be eaten. It can be overwhelming! One year of growing it was enough for me; I now prefer to buy it at the farmer’s market or mooch off desperate friends trying to thin their stock. And that is exactly where this zucchini bread was born. A coworker of mine offered a gigantic zucchini and I jumped at the opportunity to take it!
You may have noticed I’ve been really into baking this week. Remember the chocolate chia muffins? The cooler weather has me daydreaming about lazy Saturday afternoons recipe testing and watching college football. (sigh) I should also fess up to the mounting list of recipe ideas with some form of “pumpkin” in the name. I don’t even feel bad; I’m perfectly happy to skip over summer and have an extra-long fall. I can feel you shaking your head in disagreement…
Anyway, I am perfectly happy to snuggle up to my HGTV shows tonight with a cup of peppermint tea and an unnaturally large slice of this zucchini bread. See you there?
- 1/2 c. brown sugar, packed
- 1/2 c. granulated sugar
- 2 large eggs
- 1/2 c. canola oil (or melted coconut oil)
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 large or 2 medium zucchini, grated (2 c. total)
- 2 c. all purpose flour (or white whole wheat flour)
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch salt
- 1 c. semi-sweet chocolate chips (dark chocolate chips would be divine also)
- nonstick cooking spray
Preheat oven to 350 degrees F.
In a large bowl whisk sugars, eggs, oil, vanilla, cinnamon, and nutmeg until well combined.
Grate the zucchini on the large side of a box grater; stop when you get close to the end for safety. Don’t ask me how I know this.
Add the grated zucchini to the wet ingredients and stir to combine. The green flecks in the batter are so pretty!
Add the flour, baking powder, baking soda, and salt. Fold in with a spatula until just combined.
Stir in chocolate chips, being careful not to over-mix. Chocolate chips are definitely not necessary, the bread alone is delicious, but I like the extra sweetness and texture. If you are looking for a healthier option chopped walnuts would be amazing. If you are feeling crazy you can add both chocolate chips AND walnuts!
Pour the prepared batter into a large loaf pan that has been sprayed with nonstick cooking spray.
Bake in the oven for approximately 1 hour, or until a knife comes out clean when inserted in the center. My loaf took 1 hour and 3 minutes to be completely done.
Let cool for 10 minutes and then remove from the loaf pan to a plate to cool completely. Cut into slices and serve.
The texture of this bread is light and the zucchini helps keep the bread moist. Zucchini bread is the perfect summer breakfast, snack, or dessert. I plan to bake a few more loaves and freeze for later. Enjoy!