I’m sorry I haven’t been around to see and like of all your amazing blog posts! The last 3 or 4 months, I’ve been spending a lot of time painting. This zucchini bread only happened because we had received a gift of zucchini from someone who had a lot of zucchini to give. The end of summer bounty, I guess.
2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 Tablespoon cinnamon
3/4 teaspoon nutmeg
1/2 cup unsalted butter, room temperature
2 Tablespoons olive oil
1 cup granulated sugar
1/2 cup brown sugar, light or dark
3 large eggs
1 Tablespoon pure vanilla extract
2 cups grated zucchini, pressed between paper towels to remove excess moisture
4 ounces dark chocolate, coarsely chopped
Heat oven to 350 degrees F. Grease and line a 9 x 5 loaf pan with parchment paper. Set aside.
If using brown butter, make that first and place back in fridge to resolidify.
In a bowl, sift together the dry ingredients, which are the first group of six ingredients above. Set aside,
Prepare the zucchini by grating and pressing to remove moisture. Chop the chocolate into chunks. Set aside.
In another bowl, cream together the sugars with the brown butter, if using, and the olive oil. Add the eggs one at a time while mixing or beating until fluffy. Add the vanilla and continue to beat, also scraping the sides and bottom of the bowl as needed.
Add the zucchini and chocolate chunks and fold in until incorporated, then add the dry ingredients and continue folding until there are no huge pockets of dry ingredients. A few streaks of dry ingredients are okay.
Place into prepared loaf pan and bake for about 50 minutes to an hour until a toothpick stuck into the center comes out clean. The reason for the time variation depends on the moisture level of the zucchinis.