I first experienced zucchini bread when writing my second cookbook, The Veggie Spiral Slicer Cookbook. Zucchini bread has been around for some time but I used to be so afraid of it. Now it’s one of the few things that I bake repeatedly (who has time to remake the same recipes when there is so much to learn?) It’s not overly sweet on it’s own, which is why I like to add chocolate chips and top it with a chocolate spread (I’m not naming names but the one that rhymes with “Whoo!-tella” goes amazingly slathered on slices of this). This recipe makes a killer light dessert, a snack to with tea, or a hearty breakfast, all depending on how thinly you slice it and how much chocolate you put on top. Using canned pumpkin (you know, the stuff you have left over from the holidays) in place of vegetable oil makes this dish even lighter. No canned pumpkin? Try apple sauce!
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 cup sugar
1 cup canned pumpkin or applesauce
4 eggs, beaten
1 teaspoon vanilla extract
2 medium, or 1 large zucchini shredded
1 cup dark chocolate chips
1/2 cup pumpkin seeds
chocolate spread, for serving
- Preheat the oven to 350°F. Spray a standard loaf pan with nonstick cooking spray.
- In a large bowl, whisk the flour, salt, nutmeg, cinnamon, baking soda, and sugar together.
- In a small bowl, combine the pumpkin, eggs, and vanilla.
- Add the egg mixture to the dry ingredients and stir until partially combined.
- Using a large spatula fold in the zucchini and chocolate chips. Pour the batter into the prepared loaf pan. Sprinkle on the pumpkin seeds. Bake for approximately 1 hour in the middle of the oven, until the top is golden brown and a knife poked into the center comes out clean. Allow to cool for at least 15 minutes before removing from the pan. Store wrapped in tin foil to maintain freshness.