Yes, I know. It has been a while since I last posted for Cakewalk Kitchen. It’s just that life can get so darn busy! I am in absolute awe of bloggers that somehow manage to post articles and recipes two to three times a week. How do they find the time? Don’t they too have never ending “to do lists” that take over their day? Do they not feel like a week goes by in a blink, leaving them stressed out that more should have accomplished? Time is most definitely speeding up for me as the years go by, and I really want to slow it down.
Well, I’ll stop whining (for now). I know I just need to organize (not my strong suit), prioritize and leave enough time to do the things that I enjoy and find relaxing. Luckily, baking is one of those things. So, if you are like me and need a little zen time, put some music on (dance if you want to), get out your mixing bowls and bake something wonderful. Oh, and I almost forgot; here is a new recipe you may want to try. Zucchini Bread with Orange and Chocolate. It’s quite good.
Zucchini Bread is a classic but it is also one of those weird bread/cakes where you don’t really taste the star ingredient. Regardless, the zucchini somehow does its magic and makes a delicious quick bread, but it is really the spices that give it flavor. This Zucchini Bread has cinnamon, nutmeg, lots of fresh orange zest and chocolate chips. A lot of flavor going on.
This recipe is one I have had it my recipe binder for many years. My family knows that if it made “the binder” it has to be good. Anyway, it originally was one that I found in Paula Deen’s collection. It has remained to be the absolute best zucchini bread recipe I ever tried.
The recipe is easy and makes 2 standard 9″ x 5″ loaves. That is usually I how I make it but for some reason I decided to make it into mini loaves the day I took the photos. You should be able to get 6 mini zucchini loaves out of the recipe. Whatever works out for you is fine.
Zucchini Bread with Orange & Chocolate
Print Recipe
Zucchini Bread with Orange & Chocolate
Makes 2 loaves.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest - or zest from one large orange
- 2 cups grated zucchini
- 1 cup chocolate chips
Instructions
Preheat oven to 350° F.
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Butter and flour 2 - 9" x 5" loaf pans. *
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Measure and sift together the flour, baking powder, baking soda, salt, cinnamon, and the nutmeg in a medium size bowl. Stir in the chocolate chips. Set aside.
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In a large bowl, whisk the eggs. Then whisk in the sugar. With a wooden spoon, stir in the vegetable oil, vanilla, orange zest and the grated zucchini until well combined.
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Fold in the flour mixture in 3 parts until just incorporated. and you see no more traces of flour. Do not over mix.
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Pour the batter evenly into the two prepared loaf pans and bake for about 50 minutes or until a cake tester comes out clean and the top is a golden brown.
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Remove from the pans and let the zucchini bread finish cooling on a cooling rack.
Recipe Notes
- The original recipe also calls for 1 cup of chopped pecans.
- You can use mini loaf pans with this recipe. Depending on the size of your mini loaf pans, you should get approximately 6 mini loaves out of the recipe. Baking times will be shorter by 10 minutes or so. Watch carefully.
Recipe adapted from Paula Deen's "Chocolate Chip Zucchini Bread"
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