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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 -IÂ 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
Ingredients
- 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
Directions
- 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. Â 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.
Really enjoyed scrolling through your recipes here!
I’m living vicariously through your beautiful homemade zucchini bread because unfortunately I didn’t make one this Summer and now all I can think about is apples;-)
Hi Patty! I’m glad you enjoyed your time poking around my site – always a great thing to hear 🙂 I’m excited for apples too; it’s not quite chilly enough yet to do any fall baking here.
Some stunning photos you’ve got there! You’ve convinced me to thaw out some zucchini 🙂
Yay – so happy to hear that! Let me know if you whip this up 🙂
Looks delicious, wish I had a big slice now with my morning coffee!
Your blog is great, it’s making me hungry 🙂
Hi Carol 🙂 Thank you, thank you! This bread definitely pairs wonderfully with a cup of coffee.
OK. A few slices of this amazing bread and a good lathering of butter, a couch and I’m home. *glut*
Mmmm, sounds delightful! I just touched down at work and I’m already missing the lazy days of the weekend!
I haven’t made zucchini bread in years and what I remember never looked or tasted this good. Love the chocolate and nuts in it. You’ve certainly raised the bar on zucchini bread.
Sam
Hi Sam! I loved the addition of nuts and chocolate – gives it that extra oomph! I’ve seen some scary looking zucchini breads before, and I think that may be why I stayed away for so long; this recipe is a keeper!
I haven’t made a “quick bread” in some time. Living alone, If I bake something, I eat that something. I think this recipe, though, would make a great batch of muffins that I could freeze. Oh, I’ll still be the one to eat them all, it just won’t be done in a couple days — maybe 4 or 5. 🙂
Hey John! I totally know what you mean – i’m always fretting what to do with the large amounts of items I’m baking up. You could definitely halve this recipe, and then freeze what you won’t eat in a few days – that’s what I did the second time around 🙂
Hi there! First time here, and really pleased to find this beautiful zucchini bread recipe. It’s one of my favorites. My uncle is an avid baker, and he always brings variations of zucchini bread over to family lunches. Seeing your lovely photos transported me back home (far away, sadly!) and back to happy memories.
Hi Yasmeen! I’m so happy you’ve found your way over here and were greeting with zucchini bread 🙂 It’s funny how food and memory tie together so strongly; I’m glad I could help encourage some warm and happy ones from this post. Where is home originally for you?
Cheers!
Whenever I see Zucchini Bread I remember my mom, whenever she makes it at home when I was younger I never liked how it looked as its made out of grated zucchini but after trying them out, wow its was a blast. Will try this recipe out
Hi Raymund! I think that’s one of the reasons I stayed away so long; my mind could not accept something with 2 cups of shredded zucchini could still bake into a sweet delicious loaf. Oh, how wrong I was!
nothing beats the smell of bread baking 🙂
Hi Tandy! I cannot agree with you more – the smell beats anything a candle or spray could ever offer!
Thanks again for stopping by my little spot in the blogosphere. 😀
What a fantastic recipe! I love the sweet savoury combo.
Have a super week.
🙂 Mandy
Hi Mandy – I love sweet and savory too! This recipe is honestly more sweet than anything, but i’m not complaining about that 🙂