Zucchini season is just about over—the peak may have come and gone, but it is still to be found at Farmer’s Markets and freezers alike.
That is, if you had frozen any zucchini from the summer! If you can find some, frozen, or fresh, it makes excellent quick bread!
No matter what your stance is on zucchini, you can surely alter this recipe with other things like apples, or possibly bananas. I would be sure to adjust the amount accordingly –probably use a little less because I feel that apples and bananas possibly have more water in them. I don’t know ! Give it a whirl ! If you’re not a chocolate chip person, try walnuts!
You will need:
A 5″x 9″ loaf pan or glass dish
Two mixing bowls- medium sized
Cooking spray or butter to grease dish
2 cups of zucchini
1 1/2 cups flour
1 teaspoon of baking soda
1 1/2 teaspoons of cinnamon
1/2 teaspoon of nutmeg, ground
1/4 teaspoon of ginger, ground
1/4 teaspoon of salt
1/2 cup sugar
2 Tablespoons + 3Tablespoons of brown sugar (separate measurements)
1 egg (beaten)
1 teaspoon pure vanilla
3/4 cup of melted butter
1 cup semi-sweet chocolate chips (or nuts if you fancy!)
Preheat your oven to 350º F
- Begin by washing, chopping, and dicing the zucchini into 1/4″ pieces.
- Set them in the first mixing bowl on a paper towel to soak up extra liquid. Sprinkle with the first set of measured brown sugar (2 tablespoons). Let it sit for about 10 minutes to soak up the sugars and to release some liquid.
In your other mixing bowl, combine the dry ingredients (flour, soda, spices) and mix slightly with your spoon.
Go back to your original bowl and remove the paper towel from underneath the zucchini. Add the remaining wet ingredients (remaining sugars, egg, vanilla and butter) into this bowl and stir gently.
Pour the dry ingredients into the wet bowl and stir until just combined, no more. Unless you want stiff bread!
Finally add your mix-in of choice (chips or nuts) and again gently fold them in until incorporated evenly into the dough.
Spray or butter your loaf pan thoroughly and pour and spread the batter evenly in the dish.
Top with a few additional chips or nuts and put in oven to bake for 50-55 minutes.
Remove when finished baking and toothpick insertion comes out clean.
Allow to cool on a wire rack for at least 15 minutes.
Slice, serve, and enjoy!
I really love this bread warm with a pat of butter and a big glass of almond milk!
And enjoy the last tastes of summer with zucchini!