This is kind of an unofficial veggie patch update: WE HAVE A MILLION ZUCCHINIS AND MORE COMING BY THE MINUTE. I’m not freaking out or anything. I mean, you all warned me that zucchini is prolific, so I was kind of prepared. And the freezer can probably hold a lot of zucchini bread, right? And zucchini muffins, zucchini cupcakes, zucchini brownies…
We’re going to die eating zucchini.
So, if you’re thinking there are going to be a few zucchini recipes on this here blog, you’re using your noggin. And if you’re thinking this here zucchini bread recipe might be worth trying, you’re really using your noggin. But if you read this recipe and then think about leaving the chocolate chips out… well, you’re nuts. On Sunday morning, I made yet another loaf of zucchini bread and a dozen muffins. 2.0 and I sat in the sunny living room drinking coffee and eating muffins slathered with butter. I can almost feel my mother, Rosie Beaucoup, rolling her eyes right now. She thinks that you shouldn’t put butter on banana/zucchini bread, “because it’s really cake. Would you put butter on chocolate cake?” That argument, if you ask me, is like the leap homophobes make from gay marriage to people marrying goats. (You know gay marriage wouldn’t lead to people marrying goats, right? I mean, a goat would totally eat your wedding dress and not even feel bad about it.) Besides, muffins and bread are universally accepted as a means of portaging butter to your insides. Everyone knows that.
I’ve made this recipe more than once in recent weeks, and it’s pretty easy to throw together. You don’t even need to get your electric mixer out, which is good if your arms are sore from, say, hauling zucchini out of the garden. So why don’t you do a farmer a favour? Eat zucchini. . . .
. . .
Zucchini Bread and/or Muffins
recipe: adapted slightly from Smitten Kitchen
Yields 2 loaves or approximately 24 muffins, or 1 loaf and 12 muffins (making this recipe the best of both worlds).
- 3 eggs
- 1 cup canola
- 1 3/4 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup chocolate chips (optional)
Preheat oven to 350°F. Grease two 8×4 inch loaf pans or line 24 muffin cups with paper liners. OR, do as movita does and grease one 9 inch loaf pan and line 12 muffin cups with paper liners. That’s a loaf of bread AND a dozen muffins, people! In a large bowl, beat the eggs with a whisk. Then mix in the oil and sugar. Stir in the zucchini and vanilla to combine. In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Then stir in the nuts and chocolate chips (if using). Stir the flour mixture into the egg mixture to combine. Divide the batter into prepared pans or muffin tins. If making muffins and a loaf, fill the muffin tins first (fill each liner/well to about 3/4 full), then dump all remaining batter into the loaf pan. Bake loaves for about 60 minutes or until a tester inserted into the center comes out clean. Check muffins at about 20 to 25 minutes.