Hi. Good day to you there. Did you notice the zucchinis I accidentally let grow as large as small, oblong infants? In defense of my questionable gardening methods, vacation.
Does anyone happen to know whether zucchini bread goes with ice cream? I’m specifically thinking of vanilla ice cream here, Tillamook Old Fashioned Vanilla.
I like zucchini, a lot. No, but really, a lot. I like it raw, pan fried, sauteed, shredded, you name it, I like it. But most of all I like it baked into yummy things like quick bread. My issue with quick breads involving zucchini (and really other vegetables) is that they include so darn much sugar. Sugar and oil, while I love these ingredients, I don’t necessarily want to always use them because then I have to consider moderation when I scarf countless slices of my quick bread du jour. However, I found an updated recipe courtesy of The Joy Kitchen that helps limit the amount of sugar and substitutes better oil in my beloved zucchini bread.
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon each baking soda & baking powder
1/2 teaspoon ground cinnamon
1/2 cup honey
2 large eggs, beaten
1/2 cup olive oil
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups grated zucchini (excess water squeezed out)
1/2-1 cup chocolate chips
1. Preheat oven to 350 degrees F, line a loaf pan with parchment paper.
2. In a large bowl, whisk/stir together dry ingredients.
3. In another large bowl, blend/stir wet ingredients until combined.
4. Combine wet and dry ingredients, fold in zucchini, fold in chocolare
5. Pour batter into prepared loaf pan, bake for 45-55 minutes (mine went for an hour) until bread begins to pull away from the sides of the pan (not the parchment) and a toothpick inserted into the center comes out mostly clean.
6. Patiently wait to cool before eating. HA.
Now! Go forth, conquer the world of zucchini bread! Or something less dramatic and more sensical.
Until next time,