Wednesday, August 29, 2012

Remi's Chocolate Chip Zucchini Bread

The pile of zucchinis on my kitchen counter is verging on ridiculous.  Almost every day, I'm bringing in yet another zucchini from the garden (as well as cucumbers -- hooray for pickles!).

Not that I'm complaining or anything...

If you've got a zucchini plant in your garden, I'm willing to bet you're in a similar situation. I've been grating them, freezing them, baking them, cooking them --  but there's still the seemingly unending pile of them. (I like how Barbara Kingsolver describes the pile:  "the pyramid of excess vegetable biomass that was taking over our lives.") 

What's a gardener to do with such a surplus? Foist them upon others, of course! As is the joke, a plastic grocery bag full of zucchini isn't always a welcome gift. Some people even shun this garden offering. But I know a sure way around this: give your zucchini away in loaf form.

The recipe I use for zucchini bread comes from my sweet friend and canning buddy, Remi. She gave me the recipe years ago and I'm not sure where she got the recipe or if it's something she came up with herself, but I'll just say that it's so good and so easy to make. Best of all, it makes two loaves -- one to give away and one to keep for yourself!

Remi's Chocolate Chip Zucchini Bread

3 cups all-purpose flour
1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking soda
3 eggs
2 cups sugar
1 cup vegetable oil
2 tsp. vanilla extract
2 cups grated, unpeeled zucchini
1 cup chopped pecans (optional)
1 cup semi-sweet chocolate chips
1 tablespoon orange or lemon zest

Preheat oven to 350 degrees. Grease 2 9x5 loaf pans (Remi put a note on the recipe that she often does three mini loaves and 1 9x5 loaf with this recipe).

Whisk together flour, baking powder, salt, cinnamon, nutmeg, and baking soda.

In a large bowl (I used my KitchenAid), beat the eggs until light and fluffy. Add sugar and continue beating until well blended.

Stir in oil, vanilla, zucchini, pecans (if using), chocolate chips, and zest.

Stir in the dry ingredients.

Pour the batter into the greased pans. (I love my new baking mold on the left --  I got from Ikea. Works so well, the bread pops right out!).

Bake for 50 minutes or until tester inserted in the middle comes out clean.

Remove loaves from pan and cool. Let them cool completely before slicing.

Wrap the bread in some plastic wrap (or do something cuter if you're crafty and gifted at packaging things up -- that is certainly not a talent of mine) and give a loaf to a neighbor, teacher, friend, or anyone else you think deserves a loaf of the moist deliciousness that is this zucchini bread. It's a nice way to make the pile of zucchini on your counter a little smaller.

{This post is linked up to Your Green Resource, Homestead Barn Hop, and  Little House Friday.}

1 comment:

Angie said...

I am SO jealous of your zucchini abundance. The drought hit us hard, and our entire garden just withered. I love zucchini - I grate and freeze and then use it all year. I'll have to save these recipes for next year...hopefully I'll have plenty of zukes for new recipes! :)

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