It seems like in August all food bloggers and “foodies” do the same thing – they make zucchini bread. After discovering four zucchinis in our refridgerator (I guess we bought more from the farmers’ market than we remembered), we decided to give zucchini bread a try. One of our favorite ways to use summer squash and zucchini is making Summer Minestrone soup, which we did. But that only took care of half of our zucchini “problem.”
I’ve certainly eaten zucchini bread before, but I don’t think I’ve ever personally grated a zucchini. I was a little surprised by how moist it is. As I can smell the aromas coming from the oven, I’m guessing the moistness will carry over to the loaf itself. Also, the orange zest adds a great smell and taste. Admittedly, I licked the bowl…I just know this bread is going to be amazing!
There are many recipes for zucchini bread or muffins out there. I liked this one; it seemed straight forward and it included chocolate chips, which make everything better.
Cinnamon Chocolate Chip Zucchini Bread
- 2 cups grated zucchini (1-2 medium zucchinis)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/4 cups granulated sugar, plus 3 tablespoons
- 3/4 cup dark chocolate chips
- 3 large eggs
- 3/4 cup plain yogurt
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons finely grated orange zest
- 2 1/2 teaspoons ground cinnamon
- Heat oven to 350 degrees. Grease and flour a loaf pan.
- In a medium mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in 1 1/4 cups sugar and chocolate chips until combined.
- In a large mixing bowl, whisk together eggs until combined; add yogurt, oil, vanilla, orange zest and zucchini until well combined. Stir in dry ingredients until just combined.
- Pour batter into prepared pan.
- Stir together additional 3 tablespoons sugar and cinnamon until combined. Sprinkle half over the top of the surface; using a knife, gently swirl cinnamon-sugar into bread. Sprinkle the additional cinnamon-sugar over the top.
- Bake for 1 hour to 1 hour 10 minutes or until a toothpick comes out clean. Cover bread with foil if it gets too brown. Cool 10 minutes in pan. Remove loaf from pan and cool completely on wire rack.