We’ve had zucchini growing non-stop this summer. I can’t even estimate how many pounds of zucchini we’ve harvested from our one small plant. We’ve sautéed it, roasted it, grilled it, added it to soups, stews and sauces and it still keeps growing. I’d been running out of ideas on what to make with it, when someone suggested I should bake some zucchini bread.
I have a confession to make. I have never baked zucchini bread before. In fact, I’m not sure if I’ve ever even eaten zucchini bread, although I’ve heard about it enough times. It seems like one of those things that causes everyone to murmur in agreement when it comes up in conversation. “Ah, yes. Zucchini bread.” Everyone will nod slowly and knowingly, as though this zucchini bread they speak of is a revered and respected entity, known by all.
For fear of being left out, I too will nod. “Ah yes…the bread..Zucchini bread…with the zucchinis…Yup.” What’s interesting though, is that while so many seem to appreciate zucchini bread, no one seems particularly excited about it. People will ooo and aaah and drool over cookies, pies and cakes, but no one will get giddy over zucchini bread. It’s always just the same cool response. “Ah yes. Zucchini bread.”
I decided it was about time that I make some zucchini bread, so I could truly understand what it was all about. That and I’m just getting really tired of zucchini, so if there’s a way to hide some more of it in a baked good, I’m all for it!
My mother in law relayed this recipe to me over FaceTime this week. She had gotten the recipe from a friend who normally makes it in a 10 inch tube pan. I’ve halved the recipe and made it into a single loaf.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder.
Next, whisk in the brown sugar. You could probably just do this along with all the other dry ingredients at the beginning, but I like to make sure the other ingredients are mixed together really well first. Since brown sugar is a little more moist and clumpy, I find it easier to mix in after.
Finely grate some zucchini. Gently squeeze the grated zucchini to get the majority of extra water out. You don’t have to wring it completely dry, you just don’t want it to be soggy.
Add the grated zucchini, eggs, and vegetable oil to your dry ingredients and stir until just combined.
Stir in the chocolate chips. The recipe given to me included both chocolate chips and raisins, but Collin was pretty adamant that the raisins be removed, since he finds them to be personally offensive.
Transfer the batter to a lightly greased loaf pan. To be honest, I’m not sure the exact dimensions of the loaf pan I used. It’s an 8.5″ x 5″ x 3″ deep-ish size. Apparently it can hold 1.4 L. It seems many loaf pans come in slightly different sizes, but if yours is roughly in this ball park size, you should be good.
Bake for about 60-70 minutes, or until a tester inserted into the centre of the loaf comes out clean.
The top of this loaf was just slightly crispy and sweet. The inside was so tender and moist I wasn’t sure if it would hold together. I highly recommend trying a piece while it’s still warm from the oven, although beware, it is a little harder to slice.
Guaranteed, on your first bite of this loaf, you will close your eyes as you silently chew, before calmly stating: “Ah yes. Zucchini bread.”
Chocolate Chip Zucchini Bread
- 1 1/2 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 5/8 tsp salt
- 1 tbsp cocoa powder
- 1 cup brown sugar
- 1 1/2 cups finely grated zucchini
- 3/4 cup vegetable oil
- 2 large eggs
- 3/4 cup semi-sweet chocolate chips
- Pre-heat your oven to 350°F. Lightly grease a loaf pan and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, cocoa powder and brown sugar.
- Finely grate 1 1/2 cups of zucchini. Gently squeeze out any excess water.
- Add the zucchini, vegetable oil and eggs to the dry ingredients, and stir until just combined.
- Stir in the chocolate chips.
- Transfer the batter to your prepared loaf pan. Bake for 60-70 minutes, or until a tester inserted into the centre of the loaf comes out clean.
- Recipe Source: The in-law archives
- Baking times for muffins will be much shorter
- Baking time for the 10 inch tube pan will be close to 1 hour 20 min