Zucchini Bread Two Ways

Zucchini Bread Two Ways

Since first spying our new home back in June, we agreed that a kitchen ‘facelift’ is in order, and set to locking the project in immediately.  As always when anticipating something I’m excited about, it feels like it’s eons away – when we met with a stone supplier for an updated countertop in early August, it felt like the start date of our project would never come.  Now, it’s a week away!  So in a panic I am baking and cooking up a storm, even though our turnaround time for said project will only be a few weeks.

Since I am holding off on full-on fall baking for one more week (once you go to apples, that’s it for all the summer fruits until next year), I have been making lots of zucchini bread lately.  It feels like the perfect shoulder season quick bread – there is still plenty of zucchini to be found locally, but it will soon be gone with the strawberries and peaches.

Both of the versions below include very finely chopped nuts, which I find to be an essential when making a quick bread with sustaining power.  I prefer the finely chopped version to whole or coarsely chopped nuts though, for consistency of texture and flavor.  To that end, I also highly recommend using a microplane vs a grater for the zucchini.  The microplane creates a significantly finer grade, resulting in a moister, more evenly flavored bread with a fluffy texture throughout.  (If you are on the fence about investing in a microplane, consider that it is also hands down the best way to get citrus zest, to grade hard cheeses for pastas, and to create super fine garlic for infusing into sauces and olive oil.  The microplane is a tool I reach for several times a week.)

The chocolate version uses unsweetened cocoa powder, and just a quarter-cup of chocolate chips.  Still, it feels decadent enough to stand-in for dessert, esp if you top it with a scoop of you-know-what… Also, these freeze very well so go ahead and make both!

Zucchini Bread Two Ways

  • Servings: 8-10 Per Batch
  • Print

Hands-On Time: 15-20 Minutes

Special Equipment: Microplane

Ingredients:

For Zucchini-Nut-Banana Bread:

  • 1/2 Cup Pecans or Walnuts, Finely Chopped
  • 3/4 Cup All Purpose Flour
  • 3/4 Cup Whole Wheat Flour
  • 3/4 Tsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 2 Ripe Bananas
  • 1 Medium Zucchini, shredded via microplane
  • 1/4 Cup White Sugar
  • 1/4 Cup Brown Sugar
  • 1 Egg
  • 1 Tsp Vanilla Extract
  • 1/3 Cup Coconut Oil, melted and cooled

For Chocolate Zucchini Bread:

  • 1/4 Cup Pecans or Walnuts, Finely Chopped
  • 1/2 Plus 1/8th Cup All Purpose Flour
  • 1/2 Plus 1/8th Cup Whole Wheat Flour
  • 1/2 Cup Unsweetened Cocoa Powder (Should read 0g Sugar)
  • 1/4 Cup Semi-Sweet Chocolate Chips
  • 3/4 Tsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 2 Ripe Bananas
  • 1 Medium Zucchini, shredded via microplane
  • 1/4 Cup White Sugar
  • 1/4 Cup Brown Sugar
  • 1 Egg
  • 1 Tsp Vanilla Extract
  • 1/3 Cup Coconut Oil, melted and cooled

Steps:

For Either Version:

  • Preheat oven to 350 Degrees F.
  • Add ingredients chopped nuts – cinnamon to a mixing bowl and mix gently with a whisk to thoroughly incorporate.
  • Add bananas to a separate mixing bowl and mash with the back of a fork.
  • Add zucchini, and stir gently to throughly incorporate.
  • Gently fold in sugars, egg, vanilla and coconut oi.
  • Stir wet ingredients with conviction until oil is fully emulsified.
  • Pour wet ingredients into dry and mix gently until throughly mixed but no longer (to avoid tough texture).
  • Pour/spoon batter into a baking mold prepared with non-stick spray.  I love sprayable coconut oil!
  • If using a full-sized loaf pan, bake for 55 – 60 minutes.  For mini-loaves, 40 minutes.

Breakfast, dessert, a snack or all three!  What are you baking right now?

Chocolate and Original Zucchini Bread

7 comments

  1. Marta Moreno

    I love that recipe and will try it tomorrow.

    Marta Moreno, CRS Coldwell Banker 4757 N Ocean Blvd Fort Lauderdale, Fl 33308 954-830-1181 (cell) 954-781-9393 (office)

    >

    Like

  2. Pingback: Week 2: Courgette and Walnut Loaf | daddy dough care

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: