Zucchini bread

This recipe is a slight variation of one that my friend Alli makes — so good! I made some for our road trip to Pittsburgh, and Madeline chowed down in her “trough,” as Anittah says.

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Zucchini Bread with Chocolate Chips

Ingredients:

  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 2 cups brown sugar
  • 2 eggs
  • 1 cup grated zucchini (about 2 small or 1 large), drained (I leave it to drain in a sieve overnight in the refrigerator, covered with plastic wrap and weighted with an apple or other round object, and I also blot with towels just before adding to the batter)
  • 1 cup semi-sweet chocolate mini morsels
  • 2 tsp lemon juice

Directions:

  1. Preheat oven to 350 deg F. Grease a 9″ x 13″ baking pan (I use the butter wrappers — less mess!). Sift together the dry ingredients (the first six) and set aside. 
  2. Beat together the butter, oil and sugar until smooth. Beat in the eggs.
  3. Add in the dry mixture 1/2 cup at a time, stirring to blend.
  4. In a separate bowl, stir together the zucchini, lemon juice, and chocolate morsels. Fold into the batter.
  5. Pour batter into prepared baking pan. Bake for about an hour or until inserted toothpick comes out clean.

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