a vegetable that is so yummy in such a variety of ways. stir fried, grilled, baked, in sauces, casseroles, lasagnas, pizza's, all so good! and then it has this ability to fit right in the baked goods too! cakes, cookies, bars, and my favorite, bread!
which is what i'm going to share with you today.
makes me smile how the chocolate chips kind of look like buttons here.
this is my favorite zucchini bread recipe. i'm not sure where i got it, but i know i've tweeked it several times over the years to suite me. feel free to change things for your own tastes!
chocolate chip zucchini bread
3 c. grated zucchini, skin on
2 c. sugar
1 1/2 c. oil
3 c. flour (add 1 1/2 t. xanthan gum if using a gluten free flour)
1 1/2 t. baking powder
1 1/2 t. cinnamon
1 t. salt
2 c. chocolate chips
grate zucchini skin on. mix sugar, oil & eggs. mix in zucchini then dry ingredients (you can mix the dry separate first or just do like me and, as your adding each ingredient, sprinkle it around the entire surface of the wet, so that they will combine easier without over mixing your batter). add chocolate chips. pour into a greased loaf pan or 2 or 3 depending on the size of you pan. bake at 350 for about 50 minutes, more if it's all in one big pan, less if you've divided it into several small pans. look for a slightly crispy surface and make sure your tooth pick comes out clean when poked into the center of the loaf.
because of Isaac's "no dairy" requirement, i make it without chocolate chips. then when i would like a slice, i simply spread a few chocolate chips across the top of my slice and warm it in the oven for a couple minutes.
and i love that this bread freezes so well! just wrap it tightly in plastic and seal in a freezer bag. for thawing, set it on the counter and let it thaw out slowly, that way your texture stays nice.
yum! i'm planting lots of zucchini in the garden this year, so my freezer will be filled with little loaves of zucchini bread this fall! o happy day!
p.s. anyone know the trick for substituting apple sauce in a recipe? i haven't quite figured that one out and would love to try that with this and other recipes. let me know if you've got any tips about it!