Zucchini Bread Recipe

I’ve got zucchinis coming out of my ears over here. I’m stuffing them and grilling them and roasting them. I’m giving them away and tucking them into yummy baked goods. I swear I can sit in the garden and watch the darn things grow these days!

I adapted this zucchini bread recipe from my favorite cooking blog: Smitten Kitchen. Deb specializes in non-fussy cooking in a tiny Manhattan kitchen, and I completely relate in our small West Philly apartment. She suggests dried fruit or nuts or chocolate chips, but I’ll just cut to the chase and insist you go with chocolate chips.


Zucchini Bread
adapted, barely, from Smitten Kitchen

Yield: 3 mini loaves (above) or 2 regular size loaves or about 24 muffins

3 eggs
1 cup coconut oil
1 2/3 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon fresh grated nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup dark chocolate chips (optional, but not really)

Preheat oven to 350°F.

Grease and flour your pans.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Mix flour, cinnamon, nutmeg, baking soda, baking powder and salt in a separate bowl, and stir this into the egg mixture. Stir in chocolate chips. Divide the batter into prepared pans.

Bake mini loaves for 40 minutes, full size loaves for about 60, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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