Zucchini Bread - Regular and Chocolate Chip
|Chocolate chip version. So moist and delicious!|
I love quick breads. They are simple and nothing can quite beat them sliced cold with butter spread on it. For me, zucchini bread goes back to Hendrina VanOrt that I mentioned in an earlier post. (Good Cookies)
It was 1980 and Mom was pregnant with my baby sister. I was 13 years old and fully discovering that I loved to bake. Recipe in hand I made zucchini bread. It turned out perfect. However, Mom had morning sickness and hasn't been able to eat zucchini bread since. I felt so bad for doing that to her but as an adult realized it wasn't my bread, it was just nature.
I no longer have the original recipe and after plenty of searching and modifying came up with I feel is a reasonable substitute. I think I am going to try a healthier version of this some other time replacing the huge amount of sugar with Splenda and the ridiculous amount of oil with applesauce.
I also ended up with far too much shredded zucchini so just measured out what I wanted and froze the remainder in 2 cup increments, sealing it with the FoodSaver. The pictures show me making a double batch. I love to share quick breads.
3 cups flour
1 teaspoon salt
1/4 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
1 cup oil
1/3 cup water
2 teaspoons vanilla
2 cups grated zucchini
1 cup chopped walnuts
Preheat the oven to 325F.
Chop up the nuts. I love my handy little food chopper. Clean up is easy and I can chop faster with this tool than it would take me to drag out a processor or any other chopping device.
Wash your zucchini (2-3 medium size), cut off end opposite of stem. The stem will help you hold it while grating with a hand grater. However, if you have a food processor cut off both ends and grate. You do not peel the zucchini.
|This is 6 cups of shredded zucchini.|
Add sugar and beat in.
Spray 5 mini pans or 2 8x4inch loaf pans. I measured 1 cup of batter in each mini cup.
|See the chocolate chips in the front pans?|
And now I'm thinking that a thick cream cheese frosting would be really good spread on a slice of this moist bread. Hmmm....
After eating the slices that I made for the picture I think cream cheese frosting would be far too sweet.
Also note: With the chocolate chip version the chips like to stick to the bottom of the pan. I think I would spray and flour the pan to see if that helps. Or possibly line with fold and then peel the foil off.