Tuesday, July 27, 2010

Yum Yum. Zucchini Bread!

Mmm mmm mmm. Zucchini Bread.. Truly, it sounds like one of those foods that would make you turn up your nose... a summer squash in a cinnamon based bread? Why?! Now, I actually love zucchini, so adding it to bread doesn't seem all that bad. But you don't even taste it! It just makes it super moist and best of all, a little healthy. However, there was one aspect that made me cringe a little. And that was adding chocolate chips into the mix. Now chocolate and zucchini definitely doesn't sound like a match made in heaven. But I couldn't have been more wrong. I actually prefer the parts with tons of chocolate chips in it (semi-sweet chocolate, not milk chocolate chips. I made that mistake once.).

I found multiple recipes for Zucchini bread on the internet and found it very hard to choose just one. So I ended up combining a bunch of them and making my own (and found a recipe for a wonderful crunchy topping!). So...
Here's the recipe I use for Zucchini Bread.

Ingredients for bread:

* 3 eggs

* 1 cup vegetable oil

* 2 cups white sugar

* 2 cups grated zucchini

* 2 teaspoons vanilla extract

* 3 cups all-purpose flour

* 3 teaspoons ground cinnamon

* 1 teaspoon baking soda

* 1/4 teaspoon baking powder

* 1 teaspoon salt

* 1/2 cup chocolate chips

Ingredients for topping:

* 1 cup brown sugar

* 1 cup all-purpose flour

* 2 tablespoons butter

* 2 teaspoons cinnamon


1. Preheat oven to 325 degrees F. Grease and flour two 8x4 inch loaf pans.

2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in the shredded zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and chocolate chips. Stir this into the egg mixture. Divide batter into the prepared pans. Mix all topping ingredients together and crumble on top of the batter prior to baking.

3. Bake for 60 to 70 minutes, or until done.


  1. i love the first picture! you should put a note: bread doesn't look diseased