Summertime = buying tons of zucchini for cheap, which inevitably leads to zucchini bread, at least for me. This has been true ever since I discovered this awesome zucchini bread recipe at Smitten Kitchen. Baking zucchini bread has become more of a year round thing, because out of all of the baked goods that I make way too often, zucchini bread seems to be the biggest hit. I don’t know if it is because it is so tasty, or maybe because some people see zucchini and immediately think it must be good for you. While the former is true, the latter, not so much – it should really just be called zucchini cake. I’m not going to try to fool myself (or you) into thinking that this zucchini bread is healthy just because there’s a bit of shredded green veggie inside of it (amid the sugar, oil, chocolate, and so on). Similarly, I’m not going to try to fool myself that just because it isn’t health food that I’m not going to eat it (have you seem my other posts?!).
So, I decided that since I will definitely be eating this zucchini bread (and lots of it) when zucchini is so readily available and inexpensive, I might as well at least try to add some sort of health benefits. Seems like a nice compromise, right? So, along with all those horrible things like white flour, sugar, oil, etc, I added some whole wheat flour and ground flax seed. While this might not be the equivalent of eating steamed zucchini, at least there’s some fiber and omega 3’s hidden inside! This was also a nice exercise in using what I had (yay saving $!) – I realized I didn’t have any chocolate chips so I made chocolate chunks from a chocolate bar in my candy stash (yes, I have a target bag filled with all sorts of goodies in my desk for when the stress gets to be too much :/).
Zucchini Bread (adapted from Smitten Kitchen)
- 3 eggs
- 1 cup vegetable oil
- 1 3/4 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 3 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips (or chocolate chunks!)
- 2 tablespoons ground flax seed
Preheat the oven to 350 degrees and grease/flour either muffin tins (enough for about 24 muffins) or two 8×4 inch loaf pans. In a large bowl, beat the eggs until slightly fluffy with a whisk. Add oil and sugar, mix, then add zucchini and vanilla. In a separate bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder, salt, chocolate chips, and flax seed. Stir this into egg mixture (careful not to overmix) and divide batter into prepared pans. Loaves will bake for 60 minutes, plus or minus 10 (I baked mine for about 55 minutes) and muffins take about 20-25 minutes.