My last recipe post was so popular that I’ve decided to keep the theme going. Baking is still a pretty new thing for me, but I’m really enjoying the opportunity to share things I’ve discovered – and love – with others.
I had three large zucchinis in the fridge, and they were nearing the end of their life expectancy. They were going to be part of a dinner experiment which never happened, but I hated the thought of them going to waste. So, I took to Twitter and searched for a zucchini bread recipe that included ingredients I already had on hand.
This recipe is from justataste.com, and I highly recommend it. Also, one important thing to keep in mind: the secret ingredient that makes this zucchini bread extraordinary is cinnamon. I will never make another zucchini bread loaf without adding it.
- 3 cups all-purpose flour (Note: I used whole wheat flour)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg (Note: I didn’t include this, and the recipe was still delicious)
- 3 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 1 ¼ cups semisweet chocolate chips
Preheat the oven to 350ºF. Line two 9×5-inch loaf pans with parchment paper then grease the parchment paper with cooking spray.
In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
In a separate large bowl, whisk together the eggs, vegetable oil, sugar and vanilla extract until light and fluffy, about two minutes. Fold the dry ingredients into the wet ingredients just until combined. (The batter will be very thick.) Fold in the grated zucchini and chocolate chips.
Divide the batter evenly between the two prepared pans and bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans then transfer them a cooling rack to cool completely. Slice and serve.