The first day of summer is Saturday, and nothing says summer in North Carolina like a bumper crop of zucchini.
What can you do with all that squash? Sure, you could grill it, pickle it, or turn out zoodles for a healthy lunch or dinner. You could also make zucchini bread.
The tasty tea bread is a time-honored way to get kids to eat their vegetables, especially if you peel off the tell-tale green skin or camouflage it with chocolate. We offer recipes for two versions — chocolate and traditional.
Chocolate Zucchini Bread
Recipe courtesy of The Produce Box
Makes one loaf
1 ½ cups shredded raw zucchini (about ½ pound)
½ cup white sugar
½ cup brown sugar
2 large eggs
½ cup canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¾ cup semi-sweet chocolate chips
Preheat oven to 350 degrees F and place rack in the center of the oven. Grease or spray a 9-by-5-inch loaf pan. Set aside.
Grate the zucchini using a medium sized grater. Set aside. In separate bowl, beat sugars and eggs till smooth. Mix in oil, vanilla and zucchini. Set aside.
In a large bowl, whisk together the dry ingredients.
Mix wet and dry ingredients. Stir in chocolate chips (or save some for the top). Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 55 to 65 minutes.
Place on wire rack and allow to cool for 10 minutes, then remove the bread from the pan and cool completely.
Traditional Zucchini Bread
Makes two loaves
1 cup canola oil
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups shredded, raw zucchini (peeled or unpeeled)
1 teaspoon vanilla
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon cinnamon
1 teaspoon baking soda
1½ teaspoons baking powder
1 teaspoon salt
½ cup chopped nuts
Preheat oven to 325 degrees F. Grease two 9-by-5-inch loaf pans. Set aside.
Combine oil, sugars and eggs in a large bowl, and mix until smooth. Add shredded zucchini and vanilla, and mix until combined.
In a separate bowl, sift dry ingredients together. Add to wet ingredients. Stir in nuts.
Pour into prepared pans, and bake until a toothpick inserted into the center comes out clean, about 55 to 65 minutes.
Place on wire rack and allow to cool for 10 minutes, then remove the bread from the pan and cool completely.
