Thursday, September 12, 2013

Zucchini Loaf with Chocolate Chips Recipe

My honey was given a lot of zucchini recently. So, I've been making a lot of zucchini loaves!  So many, in fact, that we're freezing them because we can't eat as many as I'm making.

It is an easy "bread" that is super moist and yummy!  And, I have a weakness for nutmeg, so that makes it even yummier in my opinion! 

Mmmm... Zucchini Loaf with Chocolate Chips!

RECIPE

Mix the dry ingredients in Bowl #1 first:
  • 1 & 1/2 cups flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp baking powder
Now, in Bowl #2 mix these together:
  • 1 cup sugar
  • 1 cup grated/shredded zucchini (you can leave the peel on when you grate it)
  • 1/4 cup cooking oil
  • 1 egg
  • A splash (or two) of lemon juice (I sometimes taste the mix to make sure there is a hint of lemon flavor, but do this at your own risk / comfortable level since there is a raw egg in there.)
You do not need a mixer, but you do need to mix the ingredients well (I use a fork).

Okay, now add the dry flour mixture (Bowl #1) to the wet mixture (Bowl #2).  Just stir until it is combined.  Do not over mix.

Now, mix in something fun...
  • 1/2 cup of one of the following: chopped walnuts, chopped pecans, or semi-sweet chocolate chips.
Pour batter into greased loaf pan. Do not let the batter sit in the pan too long or the goodies (nuts / chocolate chips) sink to the bottom. Bake in a pre-heated oven at 350 degrees for 55 to 60 minutes (or until an inserted toothpick comes out clean). 

Cool the loaf in the pan on a wire rack for 10 minutes.

Then, remove the loaf from the pan (run a knife around the edge first), so it can cool on the loaf on the wire rack.  Sprinkle the top with icing sugar.  (You can also mix a bit of nutmeg or cinnamon into the icing sugar for even more yummy fun.) 

The number of servings depends on how big you cut the slices... ;)

Enjoy! 

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