Zucchini, Zucchini Everywhere

Yesterday turned into an all day baking fest, no jam making.  I decided to freeze the peaches and make some yummy desserts – also a juicy, fresh peach is not something to pass  up.

I started out with about 7 1/2 pounds of zucchini and ended up with 11 loaves and 66 muffins.  Recently, we had been introduced to chocolate zucchini bread and it was simply heavenly – so of course I had to make some.  After Stella had one of the muffins she said that I had the special touch and they were just delicious!


Chocolate Zucchini Bread


4 eggs
2 cups sugar
1 1/4 cups oil (soy or vegetable)
1 Tbs vanilla
2 1/2 cups flour (I use a combination of unbleached white and wheat)
1/3 cup unsweetened cocoa
1 tsp salt (I use sea salt)
2 tsp baking soda
3 cups grated zucchini
1 cup chocolate chips (I use semi-sweet)

1. Grate the zucchini and place in a colander and drain out water for about 1 hour.

2. Using an electric hand mixer, in a large bowl combine eggs, sugar and oil.  Blend in vanilla.

3. In another bowl, stir together flour, cocoa, salt and baking soda.

4. Add flour mixture to oil mixture and blend with mixer.

5. Fold in zucchini, making sure not to overmix.

6. Stir in chocolate chips.

7. Preheat oven to 350 degrees.

8. Grease and flour either a 9″ bundt or tube pan or 3- 8″ x 3 7/8″ loaf pans.  I usually use my loaf pans, but knowing that I was going to be baking so much I bought some aluminum disposable pans.  I was able to find some that were made from 100% recycled aluminum made from handi-foil.  This recipe will also do 24 muffins and 1 loaf pan.

9.  Pour the batter into the pans or muffin cups and bake for 45 – 50 minutes (loaf pans) or 20 minutes (muffins) or until toothpick comes out clean.

10. The kids will love them.  They make a good dessert that has some nutritional value.

Next I made traditional zucchini bread.

Zucchini Bread (this recipe can easily be doubled)


2 cups shredded zucchini
2 cups sugar
1 cup oil
3 eggs
2 tsp vanilla
3 1/2 cups flour (I use a combination of unbleached white and wheat flour)
1/2 cup applesauce (I use the cinnamon applesauce I make, which has no sugar – this makes it extra moist, but is optional)
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (I used sea salt)
1 tsp cinnamon

1. Grate the zucchini and place in a colander and drain out water for about 1 hour.

2. In a large bowl combine all ingredients until well blended.  If doubling add half the flour and mix well and then add  the other half – making sure to scrape the bottom of the bowl to incorporate all the flour.

3. Preheat the oven to 325 degrees.

4. Grease and flour 2 loaf pans (one recipe will also make 24 muffins, either grease and flour cups or use muffin liners.)

5.  Pour batter into either the loaf pans or the muffin cups.





6. Bake the loaves for 1 hour and the muffins for about 20 minutes or until a toothpick comes out clean.

After a day of baking…..


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