Even with the addition of chocolate chips this bread isn't overly sweet. It would make a stelar breakfast addition or an enjoyable afternoon snack.
Zucchini Bread
2 cups shredded zucchini (about 1 large zucchini)
2 cups all purpose flour
¾ cup whole wheat flour
1½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup brown sugar
½ cup white sugar
3 eggs
¾ cup vegetable oil
¼ cup whole milk yogurt
1 tsp vanilla extract
1 cup chocolate chips
1. Preheat the oven to 350°F and grease a 9x5in loaf pan or two 7x3in loaf pans well and set aside.
2. In a medium bowl whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, salt.
2. In a large bowl mix together the sugars, eggs, oil, yogurt, and vanilla until well blended.
3. Fold dry ingredients into the wet ingredients. Fold in zucchini then fold in chocolate chips.
4. Turn batter into prepared pan(s) and bake for 50-60 min or until a skewer inserted into the center comes out clean.
5. Let cool for 20-30 min before turning out of the pan.
6. Enjoy!! :)
I am not a huge fan of quick breads because, in my opinion, it is easy for them to be either too dry or too moist. Many also lack flavoring or are cloyingly sweet. This recipe walks the thin line well. It is surprisingly light for zucchini bread and is moist without feeling heavy. The chocolate chips complement the subtle sweetness of the bread. In my book, it is the perfect loaf.
Many substitutions can be made to this recipe if you don't have all the ingredients on hand. It is perfectly acceptable to use only all purpose flour, just make sure it totals out to 2¾ cup. Swapping in a ¼ cup of wheat germ for a ¼ cup of the whole wheat flour would also work! I haven't tried using whole wheat flour for more than half the flour in this recipe. This seems like a risky move on the fly, but perhaps you like to live dangerously, or are a more experienced baker than I am. Similarly it would work to use 1 cup of oil instead of oil and yogurt. I however, personally think yogurt brings a wonderful texture and moistness to quick breads. Chocolate chips could be swapped for nuts or even some kind of dried fruit like candied ginger or dried apricots if it suits your fancy. Go crazy!
This loaf come together surprisingly quickly, especially using a food processor to shred the zucchini. It was a delicious treat that came out of an afternoon baking whim. It has a light texture, so while being super tasty it didn't feel overindulgent. Plus it stayed moist in the fridge for over a week! It was enjoyable with breakfast, as an afternoon snack, or as an after-meal treat! I hope you're able to try it out or at least find a delicious way to use seasonal produce. Happy baking! :)
P.S. If you hadn't noticed from the pictures I had a BALL picking flowers and photographing my zucchini bread. Thanks for bearing with me and here's a bonus video :)
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