Baking with zucchini is a time honored gardener’s Summertime activity. First we grow the zucchini, maybe even grow multiple plants because they are so easy to grow, then we say, ‘what do I do with all my zucchini?’ Bags of zucchini and recipes that range from breads, cakes, pickles to delicious side dishes for dinner pass hands all Summer long. So, here is my contribution to that parade of zucchini recipes. I know I’m getting a lot of mileage from old Food and Wine magazine recipes but here’s another one from my file that looked good. I tried to resist, slightly tried to resist, but ended up adding chocolate chips to their original recipe but they can easily be left out if you prefer a chocolate free zucchini bread. You might consider trying this recipe for a healthy tender loaf of bread that makes good use of vine grown zucchini that surely will be flooding everyone’s kitchen later this Summer.
Slightly adapted from Food and Wine.
- 1 cup walnut halves
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup fat-free Greek yogurt
- 1 cup coarsely grated zucchini, from 2 medium small zucchini
- 1 cup bittersweet chocolate chips
- Preheat the oven to 325F
- Butter and flour a 9x4 1/2" metal loaf pan.
- Toast the walnuts on a small baking sheet for about 8 minutes, until lightly browned and fragrant.
- Lightly chop the walnuts and set aside to cool.
- Using a large bowl whisk together the flour, baking powder, baking soda and salt.
- Using a medium bowl whisk together the sugar, eggs, oil and yogurt.
- Add the wet ingredients to the dry ingredients along with the zucchini, walnuts and chocolate chips.
- Stir until the batter is evenly moistened.
- Place the batter in the prepared loaf pan and bake for 1 hour and 10 minutes.
- Bake until the loaf is light brown and a toothpick inserted in the center does out clean.
- Cool on a metal rack before unfolding and slicing to serve.