Recipe :: Chocolate Chip Zucchini bread

Jun 17, 2012 by

Yesterday was a very rural day.  First, we headed to the always-fantastic Abingdon Farmer’s Market, where we bought more gorgeous green zucchini than we strictly needed for two people.

Then, we took an in informative and congenial tour of the Harvest Table Farm, which supplies food to our beloved Harvest Table Restaurant.

The Farm is about 15 minutes from where we live.

C'mon in!

Edu-tainment!

Nothing is cuter than a wee pumpkin.

A wary foul.

Our last order of business for the day was to attend our first-ever Farm Warming, for a friend who recently moved out to a 1770s farmstead in the country.

Not knowing just exactly what one brings to a Farm Warming, I debated about different dishes to potluck.  I wanted to bring some kind of dessert since I knew most people were going to have sides for the locally farmed ribs our host was providing, but I wanted a dessert that would be easy to eat with your hands, sitting outside on the grass.  Any kind of cake or pie was out, as was anything that would melt in the sunshine, and I didn’t want to mess with icing.  This is when I remembered those gorgeous green zucchini from the Farmer’s Market, and an idea was born.

I stitched together several recipes I found into this one, and then put my own spin on it.  In hearty veggie-inclusive sweets I always like to use brown sugar; I think that molasses and vegetables are a match made in heaven.  But none of the recipes I found included this, so I had to experiment a little until I found just the right mix.  My only word of caution is be sure to use unsweetened or semi-sweet chocolate chips; if you use milk chocolate ones, the bread is too sweet.

I have to brag; the results were astonishing.  Kind of the talk of the Farm Warming (apart from those ribs), if I do say so myself.

Bake a few muffins. You can be eating them sooner.

Chocolate Chip Zucchini Bread

INGREDIENTS:

  • 3 eggs
  • 2/3 cup melted unsalted butter or 1 cup olive oil
  • 1 ¼ cups sugar
  • ½ cup brown sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup semisweet or unsweetened chocolate chips (don’t use milk chocolate)
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1 cup dried cranberries, raisins, or a combination thereof

DIRECTIONS:

  • Preheat oven to 350°F.
  • Grease and flour two 8×4 inch loaf pans, liberally.  Alternately, line 24 muffin cups with paper liners.
  • In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini, and finally vanilla.
  • Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried or crushed fruit, if using.
  • Stir this into the egg mixture a handful at a time. Divide the batter into prepared pans or muffin tins
  • Bake loaves for 50-65 minutes, or until a tester inserted into the center comes out clean. Muffins will bake more quickly, in approximately 20 to 25 minutes.
  • Yield: 2 loaves or approximately 24 muffins

The nuts are not really optional.

SOURCES:

Smitten Kitchen

Simply Recipes

All Recipes

1 Comment

  1. Jean

    You are SO creative! Soon you’ll have enough for a cookbook . . . “Veggie Cooking – Outside the Box”!

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