Zucchini Breads

(Zucchini Bread & Homemade Jam)

With gardens and farms alike exploding with massive zucchini it is a good time to buy in bulk and make some treats to enjoy now as well as save for later! Though we weren't able to successfully grow zucchini this year (or last!) I was able to pick up a few huge zucchini for a great price at a local farmers market. My thoughts had turned to fall and winter. In college a good friend would always show up with his mom's homemade zucchini bread after visiting home, it was so delicious I've been hooked on zucchini bread ever since.

(Slices of plain & chocolate Zucchini Bread)

One thing that is great about most zucchini bread recipes is that they yield enough batter for 2 loaves, or a loaf and muffins! Over the course of the past week Gail and I have made a few batches of delicious Zucchini bread's! We even made an extra large batch that was ruined thanks to an uncooperative oven, nonetheless the final product is great! We ended up with fresh loaves of Chocolate and Original Zucchini bread, as well as a frozen loaf of each, and a batch of chocolate zucchini muffins!

(2 loaves! One for now, one to freeze for later)

Zucchini Bread

yields 2 loaves or 2 dozen muffins

3 eggs

1 cup vegetable oil

1 2/4 cups sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350°F

Grease and flour two 8x4 inch loaf pans or Line 24 muffin cups with paper liners.

In a large bowl, beat eggs with a whisk. Mix in oil and sugar followed by the vanilla and zucchini.

In a separate bowl combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Mix into the egg mixture.

Divide the batter into prepared pans. Bake loaves for55-60 minutes, checking after 45 until a toothpick inserted into the center comes out clean. Muffins will bake in 20-25 minutes.

Chocolate Zucchini Bread

yields 2 loaves or 2 dozen muffin

2 cups of flour

2 teaspoons cinnamon

1/2 teaspoon salt

1 1/2 teaspoon baking soda

6 tablespoons unsweetened cocoa powder

1/2 cup vegetable oil

1 cup sugar

1/4 cup brown sugar

3 eggs

2 teaspoons vanilla

1/2 cup sour cream

3 cups grated zucchini

3/4 cups mini chocolate chips.

Topping:

2 Tablespoons brown sugar

2 Tablespoons white sugar

1/2 teaspoon cinnamon

Grease and flour two 8x4 inch loaf pans or Line 24 muffin cups with paper liners. Mix topping ingredients in a small bowl and put aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine, set aside.

With a hand mixer beat oil, white sugar, brown sugar, and eggs until combined and fluffy, about 1-2 minutes. Add vanilla and sour cream and mix until combined. Gently stir in the great zucchini.

Take a spoonful of the flour mix and stir in with the chocolate chips. Add remaining flour mixture to the batter and stir until combined. Add chocolate chips and stir until combined.

Divide the batter into prepared pans. Bake loaves for 50-60 minutes, checking after 45 until a toothpick inserted into the center comes out clean. Muffins bake up in about 12 minutes.

There you have it, 2 ass-kicking good Zucchini Bread recipes. The plain is great with a dollop of homemade jam like in the first picture, and the chocolate is decadent and rich all on its own!

What do you do with all of your zucchini??