This Zucchini Bread is the perfect recipe when looking for new ways to use up some of those zucchini that may be inundating you if you’re a gardener. It is a simple moist and fluffy bread loaded with spices and a nice caramelized exterior. It also comes together in minutes and leaves your house smelling divine.
This recipe is easy and uses about one medium zucchini. The next few posts will be zucchini related, as I have a lot of zucchini to work through. I will be posting a zucchini coffee cake, sweet and spicy zucchini relish, and fried zucchini sticks in the next few days.
HOW TO MAKE ZUCCHINI BREAD
Start by adding the flour, salt, baking soda, baking powder, cinnamon, ginger, and chocolate chips to a bowl. Stir to combine then set aside.
Grate a medium zucchini, enough so you have 1 cup shredded, no need to remove or blot the moisture, as this contributes to the moisture of the bread. In a large bowl add the oil, brown sugar, granulated sugar, egg, vanilla, then whisk to combine. Add the shredded zucchini then stir to incorporate.
Add the wet ingredients into the dry ingredients and stir until all the ingredients are combined. Place the zucchini bread mixture into a greased 9×5 loaf pan then place in a preheated oven to bake.
Once done baking, I like to tent the pan with aluminum foil to prevent the top from browning too quickly and continue to bake until zucchini bread is golden brown. A toothpick inserted should come out cleanly.
Let the zucchini bread cool until you can touch the loaf pan. Then remove the bread from the pan and let it finish cooling completely before you slice up and enjoy.
CAN I SUBSTITUTE THE CHOCOLATE CHIPS?
This recipe may call for a cup of chocolate chips but you can switch it out for other things, like almonds, walnuts, cranberries or raisins. There are no rules and it is easy enough to add anything you might like. I often like to do half a cup of chocolate chips and the other half cup chopped walnuts or chocolate chips and shredded coconut. Just use your palate and decide what you’d like to mix in.
HOW TO STORE IT
This zucchini bread will stay good about 5 days covered at room temperature, or about a week if kept in the fridge. If you double the recipe to make an extra loaf or have lefotvers you’d like to freeze, wrapped in an airtight container or plastic wrap, zucchini bread will keep in the freezer for up to 3 months.
WHAT CAN I EAT IT WITH?
One of my favourite things to do with zucchini bread is to use it to make french toast, so very delicious. You can serve it as sweet bread, an afterschool snack, or even a bread to dunk in your coffee!
- 1 1/2 cup all-purpose flour
- 2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup semi-sweet chocolate chips (optional)
- 1 cup grated zucchini
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- Preheat oven to 350 degrees and grease a 9×5 loaf pan and set aside.
- In a medium bowl add the flour, salt, baking powder, baking soda, cinnamon, ginger, and chocolate chips then stir to combine. Then set aside.
- In a large bowl add the oil, brown sugar, granulated sugar, egg, and vanilla then whisk to combine.
- Add the grated zucchini to the bowl of wet ingredients, then stir again until incorporated.
- Now add the dry ingredients into the wet ingredients and stir until well combined.
- Place the zucchini bread mixture into the prepared pan then place in the preheated oven to bake for 60-70 minutes, or until golden brown.
- Remove from oven and cool on a wire rack for about 20 minutes. Remove zucchini bread from pan and allow to cool completely before slicing up and serving.