As we press onward in the task of finding something to do with all the zucchini from our garden, zucchini bread is an obvious favorite. I’ve always loved the stuff, and this zucchini bread recipe I found at some point on Simple Bites is exactly what I look for: soft but not mushy, sweet but not dessert, chewy but not dry, and it has some chocolate. The only thing that we really don’t look for in zucchini bread is the taste of zucchini, which I’ve always found a strange but forgivable irony.
When I make quickbreads like this, it’s usually a struggle of how to back off all the rich and fatty ingredients without ruining the recipe. My valiant effort to take out oil and sugar wherever I find it usually has the pleasant result of… ruining the recipe. It’s a struggle, though, because usually when you finally find a recipe that someone’s raving about, it turns out to have a whole cup of oil and sugar mixed in. So I was glad to find this recipe did most of the work for me: the oil is much less, and balanced by things like yogurt and buttermilk (two of my favorite friends in the kitchen), and I decided to decrease the sugar from 1 cup to 3/4 (you might be able to get away with 1/2 cup) with no bad results.
Don’t get thrown off by the pictures; I made three times what the recipe says, because I’m in a losing battle with my zucchini plants to turn all those suckers into food. The triple batch comfortably made three loaves and 24 muffins, so you could conceivably make either 2 loaves or 1 loaf and 8 muffins with a single recipe. Let me know how it goes!
Zucchini Bread Recipe
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp ground cinnamon (I used Mexican cinnamon)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup canola or vegetable oil
3/4 cup plain yogurt
1/3 cup buttermilk
3/4 cup sugar
2 tsp vanilla extract
2 1/2 cups grated zucchini
4 oz dark chocolate chunks or chips
Grate your zucchini; I decided to go with a large grate so that I could still see pieces of it in the final product to help the illusion that we can taste it.
Dump the grated zukes in a large bowl, and add the rest of the wet ingredients. Mix till combined.
Mix all the dry ingredients in a separate bowl, so that they’re fairly well distributed. Seriously try Mexican cinnamon if you can track it down.
Dump the dry into the wet and mix just until everything’s wet and lumpy (it shouldn’t be all the way smooth).
Distribute into greased 4″x9″ loaf pans and muffin tins. The texture below in the pictures is what you’re going for.
Bake at 350°F; the muffins will take 15-20 minutes and the bread will go about 50-60. Test with a toothpick or whatever; when it comes out clean you’re done. Remove to a rack, and when they’re a little cooler get them out of the pans so they don’t steam too much.
That’s it! Like I said, we made a bunch to give away and freeze, which is a fun way to use up your zukes. Let me know how yours goes, and happy 4th of July!