amazing zucchini bread 2

amazing zucchini bread

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


2 eggs

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.

amazing zucchini bread

amazing zucchini bread

Dump the grated zukes in a large bowl, and add the rest of the wet ingredients. Mix till combined.

amazing zucchini bread

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.

amazing zucchini bread

Dump the dry into the wet and mix just until everything’s wet and lumpy (it shouldn’t be all the way smooth).

amazing zucchini bread

Distribute into greased  4″x9″ loaf pans and muffin tins. The texture below in the pictures is what you’re going for.

amazing zucchini bread

amazing zucchini bread

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.

amazing zucchini bread

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!

amazing zucchini bread

2 thoughts on “amazing zucchini bread

  1. Reply David Jul 4, 2012 12:01 pm

    This looks great! We usually wind up making 20 or so loaves of bread with our zucchini every year, too, so I’ll have to try your recipe, too.

    If you get too overwhelmed with zucchini and don’t want to waste it, we grated a lot of our extras last year, portioned them out for bread, and then froze them in freezer bags. Then when we wanted some bread, we’d pop one out of the freezer the night before and make it in the morning. Just be sure to use the liquid in the bag, too, after it defrosts to keep the right amount of moisture in the recipe (as if you had used freshly grated).

    I think we’ll have our first zucchini this week so I can’t wait!

  2. Reply Melissa Jul 30, 2012 2:45 pm

    Hi! I just discovered your blog today and plan to visit often! After reading your post on zucchini bread and the dilemma most growers of zucchini have . . . what do I do with all this zucchini??? Last week I tried a recipe from for Zucchini-Pepper Sweet Relish. Since you have recently ventured into canning, you might try this recipe. The only change I made was to throw in some jalapenos along with everything else. It was absolutely fabulous — a great addition to sandwiches or hot dogs. Here’s the link if you are interested — Oh, and I too usually grate up most of my zucchini and put it in freezer bags in 2-cup quantities to use later in the year. This saves space in my freezer instead of freezing loaves and loaves of bread.

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