This time of year, we try to sneak zucchini into everything we can--- shredded into omelettes, cut in thick planks to grill, diced and added to pasta dishes, ETC!
But what happens when you've maxed out all your savory options for your zuc's?
--- Enter quick bread! ---
I developed this recipe because we currently have *multiple* GIGANTIC zuc's and I need to use them up quickly! I love baking for friends (and our family, too!!), and this recipe made enough for EVERYONE!
Yes, it's a HUGE amount of batter, but you make it in ONE bowl so it's suuuuper LOW maintenance!!
Big Batch, Best Ever Zucchini Bread
-makes 10 mini loaves-
Note: 10 mini loaf pans fit on ONE half sheet baking pan, so all ten of them went into the oven so neatly!
First: Preheat oven to 350* F and grab the biggest mixing bowl in your kitchen. :)
Second: Prep your Zucchini. I used a HUGE zucchini and cut the top and bottom off, then cut it in half lengthwise (the long way). Then I cut the two halves into half so I had 4 long pieces total. Standing each piece up like a tall stick, use your knife to cut the seeds out of the middle. After you're done with all four pieces you'll have four "seed strip" pieces that you can discard. Then push each piece of zucchini through a Food Processor. I used the 'large hole' grater instead of the small holes and I was glad I did. I think the small holes would have resulted in mush instead of nice little pieces/strips of grated zucchini.
Third: In your large mixing bowl, whisk together your wet ingredients.
- 4 eggs
- 2/3 cup oil or melted butter
- 1 and 1/2 cups sour cream
- 2/3 cup buttermilk
- 2 cups granulated sugar (I use natural cane sugar that is 'blonde,' not white, in appearance. If you only have the pure white refined sugar you might want to use 1 C of that and 1 C of brown sugar!)
- 4 teaspoons vanilla extract
- 5 cups shredded zucchini
Fourth: Add dry ingredients to batter by adding them in a big pile on top of the batter. Wait to stir them all together (switching from a whisk to a spatula now) until you have added all of these dry ingredients:
- 3 cups white whole wheat flour
- 3 cups unbleached all purpose flour
- 2 Tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Only stir all of this together until it is *almost* combined. At this point, add in =
- approximately 8-10 ounces dark chocolate chips or chunks
Often, I purchase the Great Value organic dark chocolate chips at Wal Mart - and this is a 10 ounce bag. If you like a little extra chocolate just add the whole bag! If you don't like as much, you can hold back. OR leave the chocolate out altogether... OR use nuts only/also in addition to the chocolate. You could also add raisins or whatever makes you happy. :)
Stir your batter until just combined and scrape the bowl often with your spatula to make sure everything gets incorporated.
Give a quick spritz of prep oil to 10 mini loaf pans. Arrange the pans so they fill an entire half sheet pan. Distribute the batter evenly throughout the ten pans.
Bake for approximately 30 minutes or until they are golden on the tops and a toothpick comes out clean (check a couple different loaves just in case!).
I was really distracted by my kids and didn't keep the best eye on the clock of how long they actually baked :( ....but I'm thinking it was around 30 minutes? PLEASE someone out there correct me if you have better experiences with a different amount of time!
That's it!
You'll have 10 mini loaves to share with the world (or gobble up yourself!) :) :)
