A Word From The Cook

“This Z bread will tickle your tastebuds with ingredients not typically found in your grandmother’s zucchini loaf pan. We’re bringing zexy back to zucchini with the addition of chocolate and coconut. We also prefer the smooth, rich taste of butter in ours. Oil is not in our zucchini bread vocabulary. This is more dessert than breakfast bread – although you can go either way. Try, taste, and enjoy!”

Recipe

Ingredients:

  • 2 Small Zucchini
  • 2 Cups All Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Allspice
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Salt
  • 1 1/2 Cups Sugar
  • 6 Tablespoons Melted Butter (cooled)
  • 2 Large Eggs
  • 1/4 Cup Whole Milk
  • 1 Tablespoon Lemon Juice
  • 1 Cup Chopped Semi-Sweet Chocolate Pieces
  • 1/2 Cup Shredded Sweet Coconut
  • 1/2 Cup Toasted Pecan or Walnut Halves Chopped Coursely (optional)
  • Serve a la mode for a dessert taste treat!
  1. Step 1 – Shred Zucchini and Remove Excess Water<br />
    1. Preheat oven to 350 degrees and grease a 9×5 inch loaf pan with butter.
    2. Using a box grater, shred zucchini.
    3. Place shredded zucchini between paper towels and press as much excess water out as possible. Repeat 4-5 times until zucchini meat is as dry as possible.
  2. Step 2 – Measure and Mix Dry Ingredients Separately<br />
    1. Whisk flour, baking soda, baking powder and spices together in a large bowl.
    2. Whisk sugar, melted butter, eggs, milk, and lemon juice together in medium bowl, until smooth.
  3. Step 3 – Fold Ingredients Together and Bake<br />
    1. Fold shredded zucchini and wet mixture into dry ingredient mixture with a rubber spatula until just combined.
    2. Add chocolate, coconut and nuts, folding each gently until just combined.
    3. Put batter into prepared pan.
    4. Bake for an hour, until golden brown, in center of oven, using a toothpick to ensure doneness. Zucchini bread is done when toothpick comes out with a few crumbs attached.
    5. Let cool in pan for 10-15 minutes, then turn bread out onto wire rack and cool completely before serving.
    6. Serve a la mode for a dessert taste treat!