A good quick bread should be in everyone’s baking repertoire. It was one of the first things I began baking as a girl, and through the years – as my baking abilities grew – I’ve gone back to these breads over and over again.
If last minute guests are heading over, or I just feel like having a luscious loaf sitting around tempting me to take a slice: I simply mix a few things in a bowl, pop it in to bake, and allow it to enrobe my apartment with the dreamy scent seeping from the oven. Then I go and do my hair, because it needs to get did – right now.
Zucchini bread has been on my list of things to make this Summer. I know we’re ten deep in the days of September, but the green market’s tables are still buckling with the copious amounts of zucchini Summer produced, and with the weather still encouraging tank tops and flip flops; the desire to make this sweet Summer quick bread wasn’t going anywhere.
I swiped up a few of these super pretty zucchini this morning and headed home to make this happen. I know – it’s just a quick bread. And you’ve all probably had this version before, but I was pretty excited to see how this would turn out. Can you believe I’ve never made zucchini bread before? Actually… I can’t even recall eating it. Tragic.
I was delighted with the results this recipe produced: moist, richly spiced, flavorful, and just sweet enough – not overwhelming. A slice would be the perfect cure for the raging sweet tooth I wake with most mornings. A good crunch from the walnuts and a tornado of chocolate chips whirled throughout give depth and texture to the bread, but you can totally leave them out if you’re more of a purist when it comes to these things.
I plan to have a hearty slice with a cup of tea and cozy up with a book -I love Saturdays.
What are your plans this weekend?
Zucchini Bread with Walnuts and Chocolate Chips – adapted from multiple sources
Makes 2 loafs, or 24 muffins
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts
- 1 cup chocolate chips
- Grease and flour two 8 x 4 inch pans; set aside for later use. Preheat oven to 350 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Fold in chocolate chips. Pour batter into prepared pans.
- Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.