Zucchini Bread
A moist, flavorful zucchini bread with chocolate chips, nuts and lots of warm spices.
Servings: 8
Ingredients
- 8 tablespoons of butter, melted
- 1/4 cup of vegetable or coconut oil
- 1/4 cup of sour cream or plain great yogurt
- 2/3 cup of brown sugar, tightly packed
- 1/3 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 2 cups of all purpose flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of all spice
- 1/4 teaspoon of ginger
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon salt
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 2 cups of zucchini, shredded
- 1 cup of semi-sweet chocolate chips (optional)
- 2/3 cup of walnuts, chopped (optional)
Instructions
- Preheat oven to 350 degrees
- Shred zucchini and pat dry using paper towels (see notes above)
- In a medium bowl, whisk together 2 cups of all purpose flour, 1 teaspoon of cinnamon, 1/2 teaspoon of all spice, 1/4 teaspoon of ginger, 1/4 teaspoon of nutmeg, 1/2 teaspoon of salt, 1 teaspoon of baking powder and 1 teaspoon of baking soda and set aside
- In a large bowl, whisk 8 tablespoons of melted butter with 1/4 cup of vegetable oil, 1/4 cup of sour cream, 2/3 cup of brown sugar, 1/3 cup of granulated sugar, 2 large eggs and 2 teaspoons of vanilla extract until creamy
- Add the dry ingredients in with the wet ingredients and mix until fully combined
- Add the shredded zucchini and mix until evenly distributed
- If you are adding the chocolate chips and walnuts, fold them into the batter
- Grease a 9' loaf pan and line with parchment paper
- Transfer the batter into the pan and bake at 350 degrees for 60-70 minutes or until a toothpick will come out of the middle of the loaf fairly clean
- Transfer the loaf pan onto a cooling rack for about 10 minutes and then transfer the loaf out of the pan and directly onto the cooling rack to continue cooling
- Enjoy warm with butter or at room temperature