Zucchini Bread

Zucchini Bread

Loaf with chocolate

I love the green specs

Zucchini

We are growing a zucchini plant, mainly for Josh.  I’m not a huge fan of zucchini or summer squash.  Not sure why but their flavors don’t really do it for me.  Josh let two of them get a bit too large so I opted to make zucchini bread with them.  This is when I do like zucchini.  (Along with fritters!)  I added chocolate to one of the loaves.  I definitely preferred the one without more.  I’m a texture nut and I much preferred the smooth bread without chunks than the other.  I seeded the zucchini’s before grating because the seeds were so big.  I also used about 3 cups of zucchini so it was a pretty dense loaf.  My recipe doesn’t use butter (except for greasing the pan) so it’s a relatively healthy version.

ZUCCHINI BREAD 

  • 1 cup grapeseed oil
  • 3 large eggs
  • 1 1/2 cup sugar
  • 3 cups zucchini, grated
  • 2-3 teaspoons vanilla
  • 3 cups spelt flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 microplane grates of fresh nutmeg
  • 1-2 tsp cinnamon
  • chocolate chips, optional
  1. Preheat oven to 350°F.
  2. Grease and flour two loaf pans.
  3. In a large bowl beat eggs.  Whisk in oil and sugar.  Once mixed add zucchini and vanilla.
  4. Combine flour, baking soda, baking powder, salt, nutmeg, and vanilla.  If you’re adding in any additions like chocolate or nuts add those in too.
  5. Stir the dry mixture into the wet mixture until just combined.
  6. Pour into greased pans.
  7. Bake loaves for 50-60 minutes.  They are done when a cake tester comes out clean.
  8. Let cool a bit before turning out of pans.

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