I have only two photos of this zucchini bread. Like Sasquatch, it disappeared before better documentation could occur. Unlike Sasquatch, its appearance at a party will incur oohs, aahs, and offers of friendship.
I guess Sasquatch might do that too, at a very specific kind of party.
When it comes to baked goods, I have to keep a firm eye on myself. I have a sweet tooth the size of Manhattan, and if I’m not careful, my production of sweet baked things will quickly outpace my creation of … you know … anything based on vegetables, whole grains, and lean proteins. Earlier this month, I was a steady stream of praises for Joy the Baker’s amazingly moist vegan pumpkin–walnut bread. The week after that, I was reveling in this healthy(ish) chocolate cake (zucchini, applesauce, and whole-wheat flour, folks!) from Yammie’s Noshery. Last week I made a gingersnap apple crisp for a potluck, and while I didn’t get any in the end, it sure smelled good in the oven. Now the only thing holding me back from these zucchini bread bars with browned butter frosting is the lack of powdered sugar in the house. That’s probably best for everyone, I think.
I’ve halved the sugar in this zucchini bread, as I often do in my baked goods. Sugar and butter are too often used to cover up deficiencies in flavour and texture, and while this bread is pretty simple, it does have some great features that deserve to be shown off. The zucchini makes it moist and a little colourful, the crumb is firm yet tender, and the chocolate chips make it a little more festive. This would be a great bread for a shower or a special brunch — or as dessert at a low-pressure, no-frills dinner.
Chocolate chip–zucchini bread
(based on Paula Deen’s recipe)
- 3 c. flour
- ½ tsp. baking powder
- 1 tsp. salt
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. baking soda
- 3 eggs
- 1 c. sugar
- 1 c. vegetable oil
- 2 c. grated zucchini (about 1½ small zucchini)
- 2 tsp. vanilla extract
- 2/3 c. dark chocolate chips
- Sift together flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
- Beat together eggs, sugar, and oil. Add vanilla and zucchini.
- Combine dry and wet ingredients.
- Fold in chocolate chips.
- Pour into two greased loaf pans. Bake at 350°F for about 50 minutes. Keep in sealed container at room temperature for 3–4 days.
Ideas for variations:
- Substitute 1 c. pumpkin puree for the zucchini.
- Swap out 1 c. flour for 1 c. whole-wheat flour.
- Add ½ c. toasted chopped almonds at step 4.
- Substitute browned butter for the vegetable oil.
- Add the zest of 1 orange at step 2.
- To add a little extra greenness, replace the oil with 1 c. mashed avocado.
- Replace half the sugar with maple syrup, replace the zucchini with applesauce, and use maple chips instead of chocolate chips. (For bonus points, drizzle with a simple maple glaze like this one from Taste of Home — or go all-out and use the Pioneer Woman’s maple frosting.)