Zucchini Bread

Best zucchini bread (click through for recipe)  This is zucchini bread how I like it. There are about a million different variations. Some people like all zucchini and no carrots. I like both. Some people add chocolate. Some don't. I do. Walnuts? Yes. Raisins? No, thanks. 

But, that's just me. I pretty much always say yes to chocolate and no (thank you) to raisins. And now you know me a little better.Best zucchini bread (click through for recipe)This is my favorite zucchini bread, as in, this is how I make it. But you are welcome to make it, too, or even make it your own. Just don't add any raisins. That is my one request. 

Okay, okay. You can add raisins if you really want. Geez.How to make zucchini breadZucchini Bread, makes one loaf.

1 cup grated zucchini
1/4 cup grated carrots
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
1/4 cup chopped dark chocolate chips (plus a few more for the top)

Grate the zucchini and carrots. I like to use the finer of the two graters on my box grater. I like very small bits of veggies in my bread. 

Stir together the zucchini, carrots, eggs, sugars, cooled (melted) butter, and vanilla. In another bowl whisk together the flour, cinnamon, baking soda, and salt. Combine the dry ingredients in with the zucchini mixture. Stir until just combined. Then stir in the walnuts and dark chocolate.Perfect quick bread (click through for recipe)Pour the batter into a buttered baking dish. Top with a few more chocolate chips if you like. Bake at 325°F for 55-60 minutes until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pan.Best zucchini bread (click through for recipe) Serve warm with just a little bit of butter on top. Yum! Enjoy. xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with Lux of the Signature Collection.

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