Homegrown Zucchini Bread for Chocolate Lovers and Traditionalists
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What’s Up, Hungry People
The end of summer brings with it the delightful tradition of sweet, sweet zucchini bread. This year, to celebrate my dad’s birthday, I whipped up some delicious zucchini bread, using zucchinis plucked right from my own garden. It’s a special nod to my father who not only cultivated a bountiful garden throughout my childhood but also instilled in me a deep love for gardening. Now, we both relish comparing notes on how big our veggies get, making it a bonding experience that spans generations.
Zucchini bread, known for its versatility, can be adapted to suit any taste preference, from comforting sweet flavors to intriguing savory ones. For this occasion, I opted for two distinct varieties to cater to my parents’ differing tastes.
The first was a traditional cinnamon spice zucchini bread—a classic that never fails to please. The second was a more decadent creation, designed especially for my mom, the family’s devout chocoholic. Packed with rich dark chocolate and studded with mini chocolate chips, it was so tempting, I just hoped my dad would save some for her!
Here’s What You Need
- Zucchini: Adds moisture and subtle sweetness to the bread.
- Eggs: Bind ingredients together and help the bread rise.
- Butter: Provides richness and tender texture.
- Sugar: Sweetens and helps to brown the crust.
- Flour: Gives structure to the bread.
- Salt: Balances the sweetness and brings out the flavors of other ingredients.
- Cinnamon: Offers a warm, spicy note.
- Nutmeg: Adds depth with its sweet and slightly nutty flavor.
- Baking Soda: Acts as a leavening agent, helping the bread rise.
- Walnuts: Add crunch and nutty flavor to the topping.
- Cocoa Powder: Gives a deep chocolate flavor to the chocolate variant.
- Dark Baking Chocolate: Intensifies the chocolatey richness.
- Chocolate Chips: Provide sweet, melty pockets of chocolate.
Let’s Cook
First things first, let’s get our oven heated up to 375°F. While it’s warming, grab two bread pans and grease them well to prevent any sticking problems later on. This will make it easier when it’s time to devour this tasty treat!
Shredding the Zucchini
Next up, we’re going to tackle the zucchini. If you’ve got a large hole cheese grater or a veggie shredder, now’s the time to put it to good use. You’ll need to shred enough zucchini to fill 6 cups. Remember, the size of your zucchini harvest might vary, so you might need one or two large zucchinis to get enough.
Drying the Zucchini
Zucchini holds a lot of water, which is great for moisture, but too much can make your bread soggy. Here’s how to dry it effectively:
- Quick Dry Method: Grab some paper towels and press them into the shredded zucchini. Try to soak up as much liquid as you can. Give it a good stir and press again, just to make sure.
- Efficient Dry Method: If you prefer, place the shredded zucchini in a large mesh strainer. Set it over a bowl and let gravity do its thing. Press down with a paper towel or a plate to squeeze out the liquid. Let it sit and drip dry for about 30 minutes to an hour. This is a great way to multitask if you started preheating your oven after shredding.
Mixing the Ingredients
Once your zucchini is ready, it’s time to mix everything together. In a large bowl, combine the shredded zucchini, whisked eggs, melted butter, and sugar. Mix these until everything looks well combined. In another bowl, whisk together the flour, salt, cinnamon, nutmeg, and baking soda. Now, add this dry mix to your zucchini mixture gradually, stirring until you’ve got a nice thick batter.
Preparing the Breads
Pour half of this batter into one of your prepped bread pans. This is your base for the classic cinnamon spice zucchini bread. If you feel like it, sprinkle some walnuts over the top for a crunchy finish.
For the chocolate lovers, take the remaining batter and stir in the cocoa powder, melted dark chocolate, and chocolate chips. Once mixed, pour this into your second bread pan and top with some more walnuts if you like.
Baking Time
Pop both bread pans into your preheated oven. Let them bake for about 50-60 minutes. You’ll know they’re done when a toothpick inserted in the middle comes out clean or with just a few crumbs attached.
Serving Suggestions
These loaves can be served warm (which I highly recommend) and topped with butter, bananas, and peanut butter for an extra decadent treat. Or, enjoy them plain with a cup of coffee or tea. Either way, you’ve got a delicious, home-baked delight that celebrates the best of your garden’s bounty!
As the zucchini season draws to a close, there’s no sweeter way to celebrate than with a slice of homemade zucchini bread. Whether you go for the spice-infused classic or the indulgent chocolate-packed version, each loaf is a testament to the bounty and beauty of home gardening.
Sharing these treats with my parents not only brings back cherished memories but also creates new ones, especially when enjoyed over a cup of tea and stories in our family kitchen. So, here’s to turning simple garden produce into extraordinary moments of joy and togetherness.
Bake, enjoy, and let every bite remind you of the simple pleasures that homegrown ingredients can bring to our lives.
Zucchini Bread: Cinnamon Spice & Triple Chocolate
Equipment
- bread pans
- mandoline
Ingredients
FOR CINNAMON SPICE ZUCCHINI BREAD:
FOR TRIPLE CHOCOLATE ZUCCHINI BREAD:
- (ingredients listed above plus the following)
- ½ cup unsweetened cocoa powder
- 4 squares dark baking chocolate melted
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F. Grease two bread pans and set aside.
- Use a large hole cheese grater or vegetable shredder to shred 1-2 large zucchinis until you have about 6 cups.
- Quick Dry: Use paper towels to absorb as much of the liquid from the zucchini as possible. Press and stir the zucchini with the paper towels to extract the moisture.
- Efficient Dry: Alternatively, place the shredded zucchini in a large mesh strainer over a bowl. Let the liquid drip out, pressing through with a paper towel or the bottom of a plate. Stir in the strainer and press out as much liquid as possible. Let drip dry for about 30 minutes to an hour.
- In a large bowl, mix together the zucchini, eggs, butter, and sugar. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and baking soda. Gradually add the dry mix to the wet ingredients and stir until a thick batter forms.
- Pour half of the batter into one of the bread pans. Sprinkle with walnuts on top, as desired, and set aside.
- To the remaining batter, add the cocoa powder, melted dark baking chocolate, and chocolate chips. Mix well and pour into the second baking pan. Sprinkle with walnuts on top, as desired.
- Bake both pans in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm, topped with butter, bananas, and peanut butter, or even plain. Enjoy!
