Zucchini Bread Two Ways

My zucchini plant is getting a little out of control these days and there’s only so many ways to chop, dice, saute and bake zucchini before you just kind of want to throw it all away.

So, I’ve been making a lot of zucchini bread lately. It’s quick and easy and freezes beautifully.

Basic Zucchini Bread:

3 eggs

1 cup vegetable oil

1.5 cups sugar

3 cups grated zucchini (two small or 1 big one)

2 tsp. vanilla

3 cups all-purpose flour

1 tbsp. cinnamon

1 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

3/4 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour two loaf pans or line 24 muffin cups with paper liners.

Beat eggs with a mixer, mix in oila nd sugar, then zucchini and vanilla.

In a seperate bowl, combine dry ingredients. Mix well before combining with wet ingredients. Add walnuts or any other dried fruit/nuts you prefer to the mixture. Don’t overmix batter!! Divide the batter into prepared pans and bake for about 60 minutes. Muffins will bake in about 20 minutes.

Chocolate Zucchini Bread (adapted from Junior League of Yakima’s Fresh From the Valley Cookbook)

I would be hard pressed to truly call this ‘bread’ it’s much more of a dessert/cake. A little dollop of whip cream or a scoop of ice cream make this the best after dinner treat (especially if it’s just come out of the oven).

3 eggs, beaten

2 cups sugar

1 cup vegetable oil

2 tbsp. vanilla extract

2 cups shredded zucchini

2.5 cups all-purpose flour

1/2 cup unsweetened cocoa

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup semi-sweet chocolate chips (or dark chocolate chunks)

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Combine the flour, cocoa, baking powder, baking soda, and salt in a bowl. Combine the sugar, eggs, oil and vanilla in a mixing bowl and beat until well blended. Add the zucchini and mix well. Add the flour mixture and stir until just moistened. Stir in chocolate chips and nuts.

Pour into two greased loaf pans or a bunt pan, bake at 350 degrees for 45-50 minutes.

 

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2 Responses to “Zucchini Bread Two Ways”


  1. 2 Big Hungry Gnomes August 15, 2012 at 11:55 am

    Both of your ‘breads’ look fantastic and I love the idea of dolloping out the basic batter into muffin papers. I’m really keen to bake a zucchini loaf for myself as it sounds delicious. Thanks for sharing the great recipe


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