I discover new things about my husband every day, and one of those things is that he loves zucchini bread. And now that the seasons are shifting in the direction of autumn, I’m beginning to find the shelves at our local farmers market full of colorful gourds, perfect for making such fall-themed baked goods. With him in mind, I picked a few up and came home to try my hand at making some. The result was a rich, moist zucchini loaf which he ate half of in one day.

And the best part was how easy it was to make! Just stir all the ingredients together in a mixing bowl, pour into a loaf pan, and you’re good to go.  The batter might seem pretty stiff at first, but that’s what makes the end product so dense and delicious. This bread is so sweet that you could almost forget it’s full of vegetables.

I love it with the chocolate chips, but you could also either substitute them for an equal amount of chopped walnuts, or omit them entirely for a more savory flavor. My favorite way to eat it is sliced fresh out of the oven with a pat of butter melted overtop. Stored in a sealed container in the fridge, the loaf lasted long enough for us to eat it for breakfast everyday this week. 

Zucchini Bread

Time: 1 hour, 35 minutes (15 minutes active) 

Makes about six servings

Ingredients

  • 1/2 cup  vegetable oil
  • 1 cups sugar
  • 2 large eggs
  • 1/2 tablespoon pure vanilla extract
  • 1 1/2  cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2  teaspoon baking soda
  • A Pinch of kosher salt
  • 1 1/2  cups thickly shredded zucchini
  • (about 1 large)
  • 1/2 cup chocolate chips

Directions

  1. Preheat the oven to 350°F. Spray a loaf baking pan lightly with cooking spray.
  2. In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until smooth.
  3. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the flour mixture to the egg/sugar mixture and mix until just combined.
  4. Wrap the zucchini in a clean kitchen towel and squeeze out any excess liquid. Fold the zucchini and chocolate chips into the batter.
  5. Pour the batter into the prepared pan and spread it evenly. Bake until a tester inserted in the center comes out clean, about 50 minutes. Cool on a wire rack until completely cool, about 30 minutes.
  6. Store in an airtight container at room temperature for up to 3 days.

 

 

 

By Categories: Breakfast, Recipes, Vegetarian/Vegan