I guess being British, I should call it courgette bread. But, courgette bread just doesn’t have the same ring to it! So for this recipe, I will refer to the courgette as a zucchini.
Zucchini bread is an interesting thing. I guess, it’s a little like pumpkin bread, that is, the zucchini or pumpkin doesn’t really give the actual bread/cake any flavor. But, curiously, both are relatively similarly spiced. Now, the question is, is it the same people who love zucchini bread who love pumpkin bread? Or are there people who prefer one over the other? Who knows?
I only heard about zucchini bread when I moved to the US. I’ve seen slabs of them displayed in coffee shops, and I think have only tried it once or twice. I must admit, I was quite disappointed. Although the store-bought varieties are usually moist, they are also often very greasy. I think the popularity of zucchini bread and pumpkin bread is that it’s gives people a false sense of eating something healthy, a little like cauliflower cheese (cauliflower in cheese sauce), but the ones I’ve tried really did not sit well in my stomach!
… onto this version of zucchini bread. I was searching for a really good zucchini bread recipe. One that was a little healthier than the usual one, and I found it. This recipe makes a wonderful wholesome-tasting zucchini bread. That’s not to say it tastes like cardboard, no sireee, it’s bursting with cinnamon and nutmeg, and you don’t get greasy fingers after eating a slice. This recipe also makes awesome muffins!
MOIST CHOCOLATE & ZUCCHINI BREAD
Makes 2 – 20 x 10 cm (8 x 4 inch) loaves
- 225 g (1 ½ c) wholemeal (whole-wheat) flour
- 225 g (1 ½ c) plain (all-purpose) flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 80 ml (1/3 c) olive oil
- 185 g (¾ c) 0% fat unsweetened Greek yoghurt
- 80 ml skimmed milk, mixed with 1 teaspoon lemon juice
- 200 g (1 c) raw cane (turbinado) sugar
- 2 teaspoons vanilla extract
- 325 g (2 ½ c) grated courgettes (zucchini), do not drain or pat dry
- 125 g (¾ c) dark (semi-sweet or bitter sweet) chocolate chips
1. Preheat the oven to 180°C (350°F), and either spray 2 – 20 x 10 cm (8 x 4 inch) loaf tins with cooking oil or line with parchment.
2. In a large bowl, mix together the dry ingredients, and then set aside.
3. In another large bowl, mix together the wet ingredients.
4. Add the dry ingredients to the wet, and mix until just combined.
5. Divide the batter amongst the two pans (tins) and level out with the back of a spoon or spatula.
6. Bake in the top 1/3 of the preheated oven for 50-55 minutes or until golden. The bread is done when a skewer inserted into the middle comes out clean.
7. Allow to cool slightly before turning out onto a wire rack to cool fully. Slice as thick as you want and enjoy!