Two summers ago my neighbors gave me a giant zucchini from their garden. I shredded it, used some to make a loaf of zucchini bread, and froze the rest. Fast-forward to today and we are sheltering at home, eating out of the pantry and freezer, and limiting trips to the grocery store due to the current pandemic. Perfect time to pull out that frozen zucchini and make something delicious!
I started with King Arthur Flour’s 100% Whole Wheat Zucchini Chocolate Chip Bread recipe. But I wasn’t really feeling the “100% whole wheat” thing, so I went half and half with some all purpose flour. I also added sour cream just because, and made a few other adjustments. The result: a supremely moist, rich loaf best served as a decadent dessert.
By the way, if you’re looking for more things to make with zucchini, this Yeasted Lemon Zucchini Bread is a fun departure from the usual quick bread.
Makes 1 standard loaf
Ingredients
1 cup whole wheat flour
1 cup all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 eggs
1 cup sour cream
1/2 cup vegetable oil
1/3 cup honey
1/3 cup brown sugar
1 tsp vanilla extract
1 1/2 cup shredded, unpeeled zucchini (about 1)
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Lightly grease a standard loaf pan and line with parchment paper.
In a large bowl, whisk together the flours, salt, baking powder, baking soda and cinnamon.
In a separate bowl, beat the eggs, sour cream, oil, honey, brown sugar and vanilla extract until smooth. Stir in the zucchini. Pour over the dry ingredients and mix until just incorporated. Stir in the pecans and chocolate chips.
Pour into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from pan and cool completely on a rack before serving.
Pictured: Corning Ware Blue Cornflower P-315-B Loaf Dish
Thrifted Kitchen 