Tuesday, August 10, 2010

Not Your Momma's Zucchini Bread

I love the Zucchini Bread recipe I got from my sister-in-law. It has orange juice concentrate and orange zest in it, and it is refreshingly tasty. And I will be happy to share it with you, but not today.

Yesterday I was looking for something new and different and tasty (and healthy but don't tell the kids) and so I found a popular recipe on food.com and then altered it to suit my baking preferences (less sugar, different oils, heartier flour) and voila!


Yep, it was that good.

This bread is seriously desert-like, but you could totally eat it for breakfast. Or lunch. Or a snack. I ate half the loaf myself. I just made it last night. OK now you know too much.


Whole Wheat Chocolate Chip Zucchini Bread


3 eggs
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup coconut oil
2 cups shredded zucchini, squeezed out (a tea towel works well)
3 cups whole wheat flour (hard red) (not white whole wheat)
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp vanilla
1/2 pkg. mini chocolate chips

I was in a rush (baby waking up), so I honestly just dumped it all in my KitchenAid stand mixer, gave it a whirl until it was well combined, and then plopped it in two well buttered loaf pans and baked it at 325 for 50 minutes. In the interest of full disclosure, the original had you mixing things up separately, you know the drill.


Neurotic Notes:
1. I've tried zucchini bread with butter instead of oil, and it really is better with coconut oil. Strange as it seems to me, I don't like the buttery taste in my zucchini bread.
2. Next time I make it, I'm going to experiment with a different, more nutritious sweetener. I'm considering: raw sugar, honey, or just less of the refined stuff. My recipe here has half of what was called for already though. Drop your suggestions in the combox.
3. Chopping up dark, higher quality chocolate would take it up a notch on the health-o-meter. I really liked the mini chips in the bread though, to be honest.
4. If the batter seems unnaturally thick, don't worry about it. I thought it would turn out a brick based on the way it went in, but it came out fine.

I hope you make it. I hope you enjoy it as much as I did.

4 comments:

Monica said...

I totally need to try this, so if I get ahold of some zucc's I'll let you know how it turns out. I still like that banana cake recipe you shared like ages ago.

We love cooking with coconut oil as well. And I agree subbing butter for oil, vice-versa can def change the taste.

Sams has ghiradellhi (sp?) choco chips that I love baking with, and they are real dark choco, so yes higher on the healthiness scale. ALthough they are huge so I usually give them a chopping.

Erika Marie said...

Patty I thought I commented but I guess not. I'm so excited to try this! I had some of Jackie's delicious cake the other day and have been dreaming of it ever since. Although I just used the last of my eggs for banana bread so I wish I had some chickens handy.
Monica-I never thought about the healthier aspect of the dark choc. ghiradellhi. Maybe that could justify my purchase of it. :)
So Patty how did your blog suddenly become a blogger blog?

Patty Arnold said...

i LOVE ghirardelli's. their chocolate has a special place in my heart because i used to go to the ghirardelli store in Chicago when paul and i lived there for a semester. they hand you a free square when you go in the door. i buy their chips too on occasion.

erika, this blog has always been on blogger.

Karen (Mikols) Bonar said...

I LOOOOVE zucchini bread with chocolate chips (or dark choc). The whole cocoa powder just doesn't do it in this for me. Excellent choice!