Zucchini Bread And More

I simply love the vegetables and fruits of summer. I just can't hardly get enough. My little garden has been prolific this summer, but when the zucchini burst forth I could no longer stay ahead of it. I ate it raw, I spiral cut it into "noodles", I sautéed it with onions and peppers and add cheese and salsa, I grilled it, I baked it and top it with pizza toppings, and finally I succumbed to baking zucchini bread. 

However, when I pulled out the recipe and saw "1 cup oil" and "2 cups white sugar", I balked. How can I take a healthy and harmless, wonderful vegetable and smother all the healthy benefits with that? So, I went on a hunt and found a recipe called Zucchini Gingerbread. Click here for that original recipe if you want http://allrecipes.com/search/default.aspx?qt=k&wt=zucchini%20gingerbread&rt=r&origin=Home%20Page

Now this was more up my alley. The first time I made it, I followed the recipe exactly. Then I made a few little changes and after a few experiments here's what I decided I liked best. 

Spiced Zucchini Gingerbread

3/4 c. honey

1/4 c. molasses

1/4 c. coconut oil

3/4 c. plain greek yogurt

2 tsp. vanilla extract

3 eggs

2 1/2 c. shredded zucchini

3 c. whole wheat flour

2 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

Preheat oven to 325 degrees. Grease two 9” x 5” loaf pans.

Combine honey, molasses, oil, yogurt, and vanilla in a large bowl. Beat in eggs one at a time. Stir in shredded zucchini.

Sift together the dry ingredients. Add to mixture and stir to combine. 

Fill pans 2/3 full and bake 50-60minutes. Top will be brown and springy and will not look wet. Toothpick inserted in the middle of the loaf should come out clean. Cool in the pans on a wire rack for 10 minutes. Remove from pans and cool thoroughly on wire rack. 

Wrap tightly. This bread freezes well.

And just because anything this good might be yummy turned into chocolate I experimented just a little bit more and came up with this . . .

Spiced Chocolate Zucchini Bread

Use above recipe. Reduce cinnamon to 1 tsp. Omit ginger, cloves, and nutmeg. Add 1/2 c. powdered cocoa with the dry ingredients.

A few pictures and a little explaining . . .

I always scan through the recipe for any prep work which should be done before beginning anything else. 

Shred the zucchini.
I find a hand grater works great, either style works well.
I use the big holes.

In no time at all I had half of that big-ish zucchini shredded
into about the right amount.

Measure. Honestly, if you have a little more
or a little less I don't think it makes too much difference, but get close.

Sift the dry ingredients. Oh, boy! Smell the cocoa or the spices!

I love the gingerbread flavors, but if you don't,
just use the cinnamon and the nutmeg. 

I know most people like to use spray to grease the pans. I usually use shortening and only grease the bottom and just the very bottom edge of the sides of the loaf pans when making quick bread and here's why . . .

The dough or batter rises as it bakes. If the pans are greased all the way up the sides it is sometimes too slick and the batter slides back down a bit resulting in a "ledge" around the top before it rises into a dome in the center. I'm not sure that is a great description, but if you have ever noticed it you will know what I mean. I can control where I rub the shortening better than I can control the spray. Use whatever you like.

Chocolate version ready to go in the oven, using small pans
which make great little gifts. The round one is just because it is fun.
Notice there are 6.

Baked, removed from pans, and cooling. Notice there are only 5?
Hmmmm . . .

Oh, NO! How did that happen?
I'm not exactly sure, but the pan landed right side up, empty
and the loaf landed upside down, mostly intact.
Now you know which loaf I sampled.

The Gingerbread version made in two 9"x5" pans
like the recipe specifies. 

The whole wheat flour adds vitamins, minerals and fiber not found in the all-purpose version. The yogurt sneaks in a little more protein and keeps the bread moist with the reduced amount of fat from many of the recipes out there. 

Since I have had success with the little loaf pans and the small round pans, I think this recipe would also work well as muffins. The small pans bake about 30 - 35 minutes and I think muffins might be done in about 20 minutes. Test with a toothpick to be sure.

If you want to freeze these loaves make sure they are totally cooled before wrapping tightly. Be sure to use freezer bags (not storage) which have a vapor barrier to keep the bread fresh without freezer burn. 

I have tomatoes ripening in quantities beyond sandwiches, salads, and slicing. I plan to hunt down a Tomato - Basil Soup recipe next. If anyone has a good one, please let me know! 

Happy delicious eating!