By Request: Zucchini Bread
The text from my son, Wilson, buzzed on my wrist, “Have you posted zucchini bread yet?”
So of course that’s now a post! My kids know they can always get my attention with questions about cooking or photos of their own creations!
I realize this is not the time to make a special trip to get a zucchini. But if you’ve got one, or you get one in your CSA or farm share delivery, here’s a great recipe! You can certainly add nuts if you want, but I like to use chocolate chips, which makes everyone in my family very happy!
Zucchini Bread – with Chocolate Chips!
1½ cup shredded zucchini, from one medium squash
1 teaspoon kosher salt, divided, ½ teaspoon & ½ teaspoon (or half as much table salt)
1½ cups all-purpose flour
½ teaspoon baking soda
⅛ teaspoon baking powder
1-1½ teaspoons ground cinnamon (according to your preference)
2 eggs
1 cup sugar
½ cup canola or other neutral-flavored oil
1½ teaspoons vanilla
⅓-½ cup chocolate chips, optional, or an equal quantity of chopped nuts
Preheat the oven to 350°F. Grease a standard loaf pan (9x5x3 or close to it – I have two loaf pans, one slightly larger and one slightly smaller in their dimensions, but either works fine for me).
Place the shredded zucchini in a colander in the sink and sprinkle with ½ teaspoon salt. Toss to combine and let sit for 1 to 2 hours. Squeeze gently to get rid of excess liquid. You should end up with about 1 cup of shredded zucchini.
Mix the flour, baking soda, baking powder, cinnamon, and remaining ½ teaspoon salt in a bowl.
Beat the eggs in a stand mixer until lightened. Add the sugar in three batches and continue to beat until well incorporated. Add the oil, zucchini, and vanilla, and mix to combine. If you are using a stand mixer and have a paddle attachment, switch to that at this point, otherwise the shredded zucchini will get tangled in the whisk attachment. If you don’t have a paddle, you can mix well with a rubber spatula. Add the dry ingredients and mix to combine. Add the optional chocolate chips or nuts and stir to distribute evenly.
Bake for 1 hour or until tester comes out clean when inserted fully into the center. Allow to cool on a rack for 30 minutes before removing from the pan.