Not sure what to do with all that zucchini from your garden? You can make bread out of it, or freeze the zucchini after grating, and make bread all winter long. I am sure these would make great teacher gifts too! My favorite recipe that I like to use is this one at Simply Recipes, and then I modify as you see below.
I like how this is the one recipe that tells you to drain the zucchini after grating. I didn’t realize how much water was in this stuff, and you do not need all the water, although maybe my bread would not be so dry if I left it some of it in – I will try that next time. All I know is that this bread tastes super yummy and with some icing on top, the veggie properties of this bread can easily be shielded from prying young taste buds.
I base this recipe on needing 4 cups of shredded zucchini, but lots of others out there only call for 2 cups and split the instructions from wet mix and dry mix and keeping the zucchini separate. You can cut this recipe in half if you choose to do so or have a small zucchini. I like to add chocolate chips to the entire batter, and for my husband and I, I like to add in chopped walnuts- yum!
- 4 cups grated zucchini – I recommend a food processor to shred/grate. I did it by hand the first time, it was a nightmare and messy. When I used the food processor, it was done in 5 minutes, and less messy. If you only have a small zucchini to yield 2 cups of grated zucchini, cut the rest of the recipe in half.
- 2 eggs
- 1 1/2 cups sugar (white granulated)
- 1/2 teaspoon vanilla extract
- 3/4 cup unsalted butter (1.5 sticks)- melt in microwave safe container
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa (natural unsweetened cocoa)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup semi sweet chocolate chips (not milk chocolate)
- 1/4 cup chopped walnuts (or pecans) – optional, or add to your batch
- 1-2 or more greased pans- whatever size you want (loafs, square, or cupcakes) – I like to make a combination of all
- preheat your oven to 350 degrees at this time
Shred it, and put it in a colander over a bowl or over the sink so it drains a bit while you do other things. I have shredded it by hand or by food processor, and a food processor takes the cake (pun intended)!
You need a larger bowl for this because you will end your mixing in this bowl. Beat together the eggs, the sugar, and the extract – use a mixer or your hand. I have tried both ways, and it is fine either way. Make sure to get the consistency to where it is a smooth mixture and not lumpy.
In a smaller bowl, you can mix together the flour, cocoa, the baking powder (or soda), salt, and cinnamon. Mix it together so it is not lumpy – I use a small egg whisk to just mix it all up. I also add in the chocolate chips here, but it is optional. You can add nuts too, or add them later if your kids do not like them.
First, put the Zucchini into the wet mix, then slowly (about a quarter of the mix each time), stir in the dry mix. Stir and put in the dry mix fully until mixed in well. You do not want to put it in all at once or it creates giant lumps. But, fermenting apparently has begun the minute you mixed wet and dry, so get the pans ready, and scoop in the right portions for the pan you chose. I generally leave enough for the “adult” pan or loaf of this bread and then mix in the nuts into that smaller portion. Then, scoop it into the pan.
Bake for 50 minutes (if at lower altitudes) at 350 degrees, depending on size of pan, but in Colorado, you need only bake for 40 minutes, or until a toothpick inserted in center comes out clean. I like to check it after 30 minutes for cupcakes, 35 minutes for a loaf size pan, and 40 minutes if you go 8×8 brownie pan.
Happy baking and yum!