Stacey Ballis
Active time:
15 min.
Total time:
1 hour, 35 min.
Yield
Makes one large loaf

This summery sweet bread has a great crunchy crust and tender crumb, plenty of zucchini, and is bolstered with a slightly more upscale set of mix-ins with toasted pine nuts and white chocolate chips. The resiny flavor of the pine nut enhances the vegetable, while the white chocolate brings pops of creamy sweetness without making it all about chocolate. Cinnamon is the go-to for this version, but again, spices are a zucchini’s pal, so experiment. You can swap in any mix-in combo you like, from almonds and dark chocolate with a hit of Aleppo chili, to walnuts and golden raisins with nutmeg, to pistachios and dried white mulberries with a pinch of curry powder.

The grated zucchini is measured after it’s squeezed dry, so assume you’ll need to start with about a cup and a half of grated zucchini to generate a cup after removing the excess liquid. Be sure to break up the zucchini after squeezing to prevent clumps. This recipe scales up well, so feel free to make a double batch.

How to Make It

Step 1

Preheat oven to 350 and place a rack in the middle of the oven. Spray a loaf pan with cooking spray, then place a strip of parchment paper across the middle to give a sling with which to remove the baked loaf. Give the parchment a little cooking spray for good measure.

Step 2

In a large bowl with a wooden spoon, mix the oil, sugar, eggs, and vanilla until well blended.  Add the two flours, baking soda, cinnamon, salt, and baking powder. Mix well. Stir in the shredded zucchini, and then the nuts and chocolate chips, and mix till well combined.

Step 3

Using a rubber spatula, pour the batter into prepared loaf pan and smooth the top. Bake until a toothpick stuck in the middle comes out clean, about 70-80 minutes. Let cool in the pan on a rack for at least 15 minutes, then gently remove from the loaf pan using the parchment as a sling. Let continue to cool on rack until fully cooled before slicing. 

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