Zucchini has been abundant these days and what better way to enjoy it than with chocolate? I've always loved zucchini bread, but I haven't ever really found a "favourite recipe". This time I decided to try the one from my Baking Illustrated cookbook. The difference with this one is that it drains excess moisture from the zucchini to prevent a soggy, gluey loaf. The result? Pretty good. The loaf had good zucchini flavour and the texture was nice. The folks at Cooks Illustrated felt that the recipe didn't need any spices, but I enjoy the subtle cinnamon and nutmeg flavour with the chocolate chips, so I added some in.
Chocolate Chip Zucchini Bread
- 1 lb zucchini - cut in half and seeds removed
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp fresh nutmeg
- 1 cup chocolate chips
- 3/4 cup sugar
- 1/4 cup plain yogurt
- 2 eggs
- 1 tbsp lemon juice
- 1/3 cup butter, melted and cooled
Shred the zucchini in the food processor or grate it by hand. Mix two tablespoons of the sugar with the shredded zucchini and allow it to sit in a fine mesh strainer over a bowl for about 30 minutes to drain some of the excess liquid.
Preheat the oven to 375 F and grease & flour a 9 x 5" loaf pan. While the zucchini is draining, stir the flour, baking powder, baking soda, salt, cinnamon, nutmeg and chocolate chips together in a large bowl. Whisk together the remaining sugar with the yogurt, eggs, lemon juice and melted butter and set aside. After the zucchini has drained, squeeze out the remaining moisture with a paper towel. Add the zucchini and yogurt mixture to the dry ingredients and stir together until just moistened. Transfer the batter to the prepared loaf pan.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow the loaf to cool for at least one hour before cutting.
Recipe adapted from Baking Illustrated