I’ve had so many zucchini’s pop out of my garden this summer. I got so sick of having zucchini in every meal I had to figure out a way to use them up. I’ve attempted to make zucchini bread the past few years and every time it doesn’t come out tasting good. This year I was determined to create a recipe that would be moist (sorry) and sweet. It took over about a year to finally nail a recipe that both myself and my husband were pleased with. I’m so excited to share the recipe with you today! It’s so good I guarantee it will be gobbled up by your friends and family almost immediately.
My two not so secret ingredients are chocolate chips and nutmeg. I think it’s a Connecticut thing to put nutmeg in everything (we are called the nutmeg state after all). I feel like adding a pinch of nutmeg to you all your baked goods gives them a warm homemade taste. You can also NEVER go wrong with adding chocolate chips to any of your dessert recipes (enough said). This zucchini bread recipe has been a crowd pleaser for ALL the picky eaters in my family. Here’s my recipe:
- Preheat oven to 350 deg
- Beat the eggs, vanilla extract, and sugar together
- Add shredded zucchini and oil, then mix
- Sift the flour, salt, baking soda, nutmeg, and cinnamon together and add to the mixer slowly
- Add the chocolate chips and mix
- Pour batter into greased bread or cake pan
- Bake for 40 minutes (or until golden)
NOTES: Don’t over mix this recipe it will result in a dense bread. Also if you’d rather make muffins you can bake them at the same temperature for 20 minutes.
That’s it for this weeks post! I’d love to know if you’ve tried this recipe. Let me know your favorite summer baked goods recipe. I’m always looking for new things to cook up!