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 & ChocolatePrint Recipe
Zucchini Bread with Orange & Chocolate
Makes 2 loaves.
- 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
Preheat oven to 350° F.
Butter and flour 2 - 9" x 5" loaf pans. *
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.
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.
Fold in the flour mixture in 3 parts until just incorporated. and you see no more traces of flour. Do not over mix.
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.
Remove from the pans and let the zucchini bread finish cooling on a cooling rack.
- 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"