Zucchini bread is a fantastic use for those bland zucchinis. I am sure there are many of you who love zucchinis, I am unfortunately not one of them. Over the years I have been collecting zucchini recipe I like and this zucchini bread is one of them. Another would be my zucchini tzatziki go check that recipe out too it will not disappoint.
But as with many vegetable gardeners I love to grow them. They are easy to grow there is a wonderful variety and above all they are prolific producers making them an enjoyable vegetable to grow.
I prefer to harvest my zucchinis when they are young and tender I find them a lot more enjoyable. But if you miss one and it gets large and woody then this is the recipe for you. If you aren’t able to grow them yourself then any store bought zucchinis will work.
It is funny as an English girl I actually call zucchinis, courgettes, although I am a bit fickle because for those extra large ones I do tend to call them zucchinis. I think this is because they no longer look like the smaller courgettes I was so used to buying. This is a totally a random me thing I very much doubt anyone does the same but hey that’s ok. All you really need to know is that zucchinis and courgettes are the same thing.
What is mixed spice?
For this recipe I have used mixed spice it is a really good spice blend used in a lot of baking. In the UK this is readily available in the spice section of any super market, but, in Canada where I am and I am also guessing the USA is the same it isn’t as easily available but do not worry you can easily make your own or even substitute it for something else.
So to make your own you will need cinnamon, ground all spice, nutmeg, ground ginger, cloves, coriander and mace. For the full recipe that I use you can find it over at daringgourmet.com, click here for recipe. I will admit I did not have mace so omitted that and didn’t notice a difference.
If you are not up for making your own then you can make up your own blend using all or some of these spices.
Another great option would be pumpkin spice this I find is a lot more cinnamon led but if you like that then go for it.
You can just use the same amount I do or tailor it to your own personal taste.
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Tools
- Medium mixing bowl
- Wooden spoon or spatula
- Loaf tins, like these ones
- Measuring cups/ scale.
- Measuring spoons
- Grater, like this one
- cotton tea towel, click here.
Ingredients for Zucchini Bread
Zucchini/courgette, One large or two medium sized squashes will work well.
A mashed ripe banana I tend to freeze my bananas whole then run them under warm water that way the skin slips right off. It chops up easily even when frozen and I have found as it melts it naturally mashes itself.
Oil, now any good oil will work well I used olive oil it is a heavier oil so that may affect the texture but I like how it turns out. Other options would include avocado, sunflower or grapeseed.
Sugar, the recipe calls for a blend of brown and white I find this has a good balance of sweetness.
Flour, an all purpose flour is all that is needed.
Eggs, free range if you can.
Baking powder and baking soda (bicarbonate soda) these are the rising agents for the bread.
Chocolate chips, I like semi sweet but any will work or even a combination of milk and dark is amazing too.
Mixed spice, see above for what this is and how it can be mad or substituted out.
Sea salt for taste
How to make zucchini bread
Begin by preheating your oven at 350F, 175C, gas mark 4.
Grate your zucchini into a cotton tea towel or some paper towel and squeeze out the juice. Give it a good squeeze but don’t worry about getting all the juice out it doesn’t need it we just don’t want excessive juice.
Add this to your mixing bowl or the bowl of a stand mixer, I have to admit I love my kitchen aid stand mixer and use it daily.
Also add in all of the wet ingredients and sugar. So the eggs, mashed banana, oil and sugars.
Beat on medium speed using a stand mixer or hand mixer or you can just use a wooden spoon. This recipe is easy to make by hand with no electronics if that is all you have available.
Once the ingredients are fully combined add in the dry ingredients. The flour, baking powder, baking soda, mixed spice, chocolate chips and salt.
Fold these ingredients in so that are fully combined.
Grease the two loaf tins or line them with some parchment (grease proof) paper. Divide the cake batter between the two tins as evenly as you can don’t worry if it isn’t exact we just need them close.
Bake
Place into the preheated oven for around 50 minutes to an hour. Use a skewer to check they are ready. The skewer should come out clear of batter although it may have melted chocolate on it so use you own discretion here, you may need to prod it in a couple of places.
Leave to cool for 5 minutes before removing from the tin, tip them out onto a cooling rack and let them cool completely. Slice and enjoy.
They should store for up to a week in an airtight container.
Chocolate chip Zucchini Bread
Super moist chocolaty zucchini bread. Unlike other loaves like it this one isn't rubbery, dry or requires more butter to serve. It tastes amazing and will disappear very quickly.
Ingredients
- 460g (Roughly 3 cups grated) Grated zucchini (2 small/medium squash)
- 1 mashed ripe banana
- 3 eggs
- 90g (1/2 Cup) demerara sugar
- 160g (3/4 cup) White granulated sugar
- 250ml (1 cup) Oil. Olive, avocado, sunflower or grapeseed will work fine
- 450g (3 cups) All purpose plain flour
- 3 tsp Baking powder
- 2 tsp Baking soda
- 2 tbsp Mixed spice
- 170g (1 cup) semi sweet Chocolate chips
- 1/2 tsp Sea Salt
Instructions
Preheat oven to 350F, 175C, gas mark 4.
- Grate your zucchini into a cotton tea towel or some paper towel and squeeze out most of the juice.
- Add to a medium mixing bowl or the bowl of a stand mixer,
- Add in the eggs, mashed banana, oil and sugars.
- Beat on medium speed using a stand mixer or hand mixer or you can just use a wooden spoon.
- Once the ingredients are fully combined add in the dry ingredients. The flour, baking powder, baking soda, mixed spice, chocolate chips and salt.
- Fold these ingredients in so that are fully combined in the batter.
- Grease two loaf tins or line them with parchment (grease proof) paper. Divide the cake batter between the two tins as evenly as you can don't worry if it isn't exact we just need them close.
- Place into the preheated oven for around 50 minutes to an hour. Use a skewer to check they are ready. The skewer should come out clear of batter although it may have melted chocolate on it so use you own discretion here, you may need to prod it in a couple of places.
- Leave to cool for 5 minutes before removing from the tin, tip them out onto a cooling rack and let them cool completely.
Slice and enjoy.
They should store for up to a week in an airtight container.
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