Like much of America, I have an over abundance of zucchini in my backyard garden. If friends and family draw the curtains and pretend no one's home when you visit, or let the answering machine take your calls, you probably have the same thing going on. One zucchini plant is all a family of two needs. I planted four plants. Now I am struggling to use it all before they get the size of small submarines. Zucchini bread is a given and a recipe search yielded many contenders. Ultimately I tweaked a couple to make a recipe of my own. This recipe makes more batter than a standard loaf pan, so you also get a few muffins out of the deal. This recipe would also be great substituting nuts for the chocolate.
- 1 ½ cups whole-wheat flour
- 1 ½ cups cake flour
- 1 TBS ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs lightly beaten
- ⅓ cup coconut oil
- ¾ cup Greek yogurt
- ⅓ cup buttermilk
- 1 cup firmly packed brown sugar
- 2 teaspoon vanilla
- 2 ½ cups finely grated zucchini plus the liquid
- 4 oz dark chocolate chunks or chips
- Preheat oven to 350 degrees. Spray a 9x4 inch loaf pan with baking spray. Spray six muffin cups with baking spray.
- In a bowl, whisk together dry ingredients and set aside.
- In a large bowl, lightly beat the eggs with a fork. Beat in yogurt, buttermilk, coconut oil, sugar, and vanilla. Stir in grated zucchini plus the liquid.
- Fold the dry ingredients into the wet ingredients and stir until combined. Do not over-mix.
- Spoon batter into 6 muffin cups and pour the remaining batter into the loaf pan. Bake at 350 degrees 20-22 minutes for the muffins and 45-50 minutes for the bread.
- Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.