Your weekly assignment: Buy for Three.
What are these three ways to make this bread? The base recipe is a simple zucchini bread with nice cinnamon undertones. The next variation is for chocolate zucchini bread, and the third is my family's favorite, lemon zucchini bread.
You can make several more variations with this recipe, or even bake them as muffins. This recipe will make about 2 dozen regular-size muffins.
If you'd like a few more ways to use zucchini, check out this link for a shredded zucchini pizza crust, two ways to use zucchini in pie, and a delicious bisque--- a creamy soup-- with a touch of curry. My sister brought that last recipe home with her after living in Ukraine.
There's also a recipe for Zucchini Cakes (think crab cakes or potato pancakes, not chocolate), with an amazing Lime Chipotle sauce to make alongside.
Three-Way Zucchini Bread
3 eggs
¾ c. oil (or applesauce)
1 ½ c. sugar
4 c. packed shredded zucchini, or 3 cups pureed*
3 c. flour
1/2 tsp. baking soda
4 tsp. baking powder
1 Tbsp. cinnamon
1 Tbsp. vanilla
½-1 c. nuts, optional
½-1 c. chocolate chips or butterscotch chips, optional
Heat oven to 375 degrees. Beat eggs until light and foamy; add oil, sugar, zucchini, and vanilla. Add dry ingredients, including nuts if using them. Mix well. Pour into two greased 8x4 loaf pans. Bake for about 50-60 minutes, or until a loaf tests done- a toothpick inserted near the center will come out with just a few crumbs, not all wet. The bread’s top will spring back when lightly pressed with a finger, too.
*You'll need slightly over 1 1/2 pounds of zucchini. Or substitute any other summer squash. I often use yellow crookneck squash. It's especially good in the lemon version, where it gives a beautiful lemony color.
Chocolate Zucchini Bread: Omit cinnamon, or reduce it to 1 tsp. Add ½ c. unsweetened cocoa powder; reduce flour by ¼ c. Stir in ½ c. semisweet chocolate chips if you want. Almonds are tasty in this bread. Try it with peanut butter chips, or white chocolate chunks either mixed in or sprinkled on top before baking.
What are these three ways to make this bread? The base recipe is a simple zucchini bread with nice cinnamon undertones. The next variation is for chocolate zucchini bread, and the third is my family's favorite, lemon zucchini bread.
You can make several more variations with this recipe, or even bake them as muffins. This recipe will make about 2 dozen regular-size muffins.
If you'd like a few more ways to use zucchini, check out this link for a shredded zucchini pizza crust, two ways to use zucchini in pie, and a delicious bisque--- a creamy soup-- with a touch of curry. My sister brought that last recipe home with her after living in Ukraine.
There's also a recipe for Zucchini Cakes (think crab cakes or potato pancakes, not chocolate), with an amazing Lime Chipotle sauce to make alongside.
Three-Way Zucchini Bread
3 eggs
¾ c. oil (or applesauce)
1 ½ c. sugar
4 c. packed shredded zucchini, or 3 cups pureed*
3 c. flour
1/2 tsp. baking soda
4 tsp. baking powder
1 Tbsp. cinnamon
1 Tbsp. vanilla
½-1 c. nuts, optional
½-1 c. chocolate chips or butterscotch chips, optional
Heat oven to 375 degrees. Beat eggs until light and foamy; add oil, sugar, zucchini, and vanilla. Add dry ingredients, including nuts if using them. Mix well. Pour into two greased 8x4 loaf pans. Bake for about 50-60 minutes, or until a loaf tests done- a toothpick inserted near the center will come out with just a few crumbs, not all wet. The bread’s top will spring back when lightly pressed with a finger, too.
*You'll need slightly over 1 1/2 pounds of zucchini. Or substitute any other summer squash. I often use yellow crookneck squash. It's especially good in the lemon version, where it gives a beautiful lemony color.
Chocolate Zucchini Bread: Omit cinnamon, or reduce it to 1 tsp. Add ½ c. unsweetened cocoa powder; reduce flour by ¼ c. Stir in ½ c. semisweet chocolate chips if you want. Almonds are tasty in this bread. Try it with peanut butter chips, or white chocolate chunks either mixed in or sprinkled on top before baking.
Lemon Zucchini Bread: Omit cinnamon. Increase sugar to 2 cups. Add ¼ c. lemon juice and the zest of one lemon, about 2 Tbsp. (If you don’t have a fresh lemon, instead of zest you can use any one of these: ½ tsp. lemon extract, 2 tsp. dried zest, or 12 drops food-grade lemon essential oil.) This is really good with walnuts. Orange juice and zest are a nice version, too. I prefer to remove the zest with a vegetable peeler. Since I’m pureeing the zucchini anyway, I toss the lemon peel strips into the blender along with the zucchini, and the zest gets chopped up nice and fine.
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