Whole-Wheat Zucchini Bread or Muffins
with Cinnamon and Dark Chocolate Chunks
Sometimes the abundance of zucchini from summer gardens is overwhelming, and one zucchini on the vine can seemingly turn into baseball bats overnight. As Barbara Kingsolver wrote, “Our gardening friends knew enough to slam the door if they saw a heavy sack approaching.” This flavorful, moist, textured (not gummy) adaptable recipe is from simplebites.com It can morph into many shapes: cupcakes, mini-loafs or muffins. Freezes well.
Always have ingredients at room temperature for the best bread.
1 ½ C whole-wheat flour
1 ½ C cake flour (or all-purpose)
2 tsp freshly ground cinnamon (or 1 Tablespoon pre-ground)
¼ tsp freshly grated nutmeg
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs, room temperature
1/3 C canola oil
¾ C plain yogurt
1/3 C buttermilk (or regular milk with TBL cider vinegar)
1 C brown sugar, firmly packed (or Rapadura—whole cane sugar)
2 tsp pure vanilla extract
2 ½ C finely grated zucchini (from a tender small to medium one)
4 oz dark chocolate, chunked into small rectangles
- Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Or, line a 6-cup muffin tin with papers OR oil 8 mini loaf pans.
- In a bowl, sift together dry ingredients and set aside.
- In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
- Fold flour mixture into the wet ingredients and stir until combined.
- Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
- Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.
Note: you can freeze grated zucchini. Simply put 1 or 2-cup portions grated zucchini in freezer bags, press air out and seal.