Zucchini Bread

Sometimes I wonder if I like bread more than anyone else on this earth.

Then I assure myself I am not, while I indulge in yet another slice of whole wheat toast or banana bread and give the trophies to the founder of La Madeleine's croissants, Domino's buttery dough and of course Ms. Cinnabon herself. Breaking bread is crucial for community, and eating bread is necessary for life. The bread choices that we make, however, can give us nutrients or assist our bulging waistlines.

Zucchini bread...ever had it? I had not. But when a cute little farm girl told me about it one day at work, I was thoroughly intrigued. And, apparently, it is common to make when you have an abundance of zucchini squash from your farm...or urban garden. Cha-ching. We don't have a garden right now, but we do have a great farmer's market. Check. I was excited about baking one of my favorite veggies into a sweet breakfast bread. Matt--a newish zucchini consumer--was skeptical.

Zucchini Bread
Adapted from Simple Bites
This sweet bread is full of healthy zucchini, moist and delicious for breakfast, snack or dessert. The mild zucchini taste will convert even the most skeptical of squash eaters. For a surprising treat, add semi-sweet chocolate chips.
Makes 1 loaf + 12 muffins, or 20 muffins

Dry ingredients:

• 2 cups whole-wheat flour
• 1 cup cake flour (or all-purpose)
• 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet ingredients:

• 2 eggs
• 1/4 cup canola oil
• 3/4 cup + 2 TB plain yogurt
• 1/3 cup buttermilk (or regular milk with a splash of vinegar)
• 3/4 cup brown sugar, firmly packed
• 2 teaspoons pure vanilla extract
• 2 3/4 cups finely grated zucchini (2 1/2 zucchinis)
• 4 oz semi-sweet chocolate chunks/chips

1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
2. In a bowl, sift together dry ingredients and set aside.
3. In a large bowl, combine eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
4. Fold flour mixture into the wet ingredients and stir until combined.
5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Serve warm and store in a zipper bag or foil in the fridge.

Happy eating!
Laurel