Ever since I was a little kid, my mom has always made me zucchini bread with chocolate chips. It’s the perfect sweet and savory combo that I can’t resist. My favorite time of year is when she starts making it because I know that summer is just around the corner! This recipe comes together quickly and makes enough for an entire loaf pan – great to share if you have guests coming over or save for yourself to enjoy all week long!
How to make Zucchini Bread
The taste of this bread will surprise you, because it tastes so much like regular chocolate cake. All my friends loved it when I made them some for their birthday cakes, especially since they’re not big on vegetables. Now I’m always ready with an alternative dessert that doesn’t take too much time or effort, and has everyone fooled into thinking there are actually healthy ingredients in it!
- 1 1/2 cups of buckwheat
- 1 cup of all purpose gluten free flour, I used Bob’s Red Mill
- 1 cup of unsweetened applesauce
- 2 cups grated zucchini
- 3 eggs
- 2 tsp of vanilla
- 1 cup of coconut sugar
- 3/4 cup of date sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup of toasted, chopped walnuts
- 1 cup of golden raisins
- 1 tsp of canola oil
Step by step Cooking Instructions
- Preheat oven to 350 degrees Fahrenheit or 180 Degrees Celsius.
- Grease a loaf pan and set aside.
- In the bowl of an electric mixer, mix together all ingredients except for walnuts and raisins until fully combined. Add oil in last with mixer on low speed setting. Mix until just combined but do not overmix! (This will prevent the bread from becoming heavy.)
- Pour batter into prepared loaf pan and sprinkle desired amount of chopped nuts and dried fruits evenly across top. Bake at 350 degrees Fahrenheit/180 degree Celsius for 60 minutes, rotating once halfway through baking time if needed to ensure even browning.* Let cool before slicing into it so as not to burn your fingers.
- Serve with your favorite breakfast meal, dessert or as a midday snack. Enjoy!
*If you prefer the top to be more cake like and less bread like, decrease baking time by about 15 minutes at 350 degrees Fahrenheit/180 degree Celsius. For dense bread-like texture increase baking time until desired browning is achieved.
Tips and Tricks
- Leave the skin on for a zestier flavor.
- Add cinnamon, nutmeg or allspice to taste.
- If you’re cooking this dish with children, make sure that they know not to eat any of the pithy membrane around the edges and seeds as it can be bitter in high concentrations; bananas are also an excellent addition if your kids don’t like too many spices!
- Use brown sugar instead of white sugar to get a darker loaf that is more complex in flavor profile. Brown sugar will provide moistness while still letting bread maintain its texture. White sugars tend to dry out baked goods such as these loaves due to their low moisture content compared with other sweet ingredients such as fruit juices or milk.
- Consider adding an egg to the dough as it will provide a higher rise and better texture in relation to taste. It also provides protein which is important for growing children!
I hope you’ve enjoyed this recipe for zucchini bread, it’s perfect to go with a cup of Blueberry White Tea! If you have any questions or comments, please leave them in the comment section below! Be sure to check out more recipes on my blog and subscribe if you enjoy what you’re reading!