Admiring the tubs of zucchini growing on my friend Kassie’s deck, I inquired whether the profusion of blooms and fruit were for decorative or culinary purposes. “Zucchini bread,” she replied. “It’s my specialty. I’ll bake you a loaf.” When two impeccable slices of moist, perfectly textured bread, delicately flecked with green and oozing with chocolate arrived on my front porch, I had to have the recipe.
“It’s from the James Beard cookbook,” she confided. “I added the chocolate chips. The grandchildren love it”. We both agreed that chocolate is always the piece de resistance.
In his book “Beard on Bread”, James wrote that “this rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole-wheat flour instead of all white flour.”
Although zucchini is often considered a vegetable, it is botanically classified as a fruit. For those that don’t pick often, we know that the fruit can grow to more than 3 feet, weighing several pounds. The smaller size that many prefer, usually measuring less than eight inches, are considered still immature.
Nutritionally speaking, zucchini is rich in several vitamins, minerals, and other beneficial compounds. One cup of cooked zucchini provides a mere 17 calories but packs a wallop: 40% RDI of Vitamin A, 16% RDI of Manganese, 14% RDI of Vitamin C, 13% RDI of Potassium, and 10% RDI of Magnesium. Plus, zucchini and summer squashes are rich in antioxidants, the beneficial plant compounds that help protect your body from free radicals. Lutein, zeaxanthin and beta-carotene are abundant, benefiting your eyes, skin and heart, and providing some protection against cancers. 
Now that many gardens are exploding with zucchini and summer squash, the recipe for Kassie’s Zucchini Bread is a delicious way to consume this prolific fruit. When testing the recipe, I reduced the sugar, and unlike Beard’s original version, I omitted peeling the zucchini. The choice of nuts is optional, we enjoyed hazelnuts; walnuts or pecans are tasty, as are no nuts at all. I took Beard’s advice and increased the nutritional benefits by adding whole wheat flour.
Kassie’s Zucchini Bread is the perfect snack for the morning coffee break, or an excellent repast with a cup of afternoon tea. The bread freezes well and is a welcome treat when packed in the lunchbox. I even enjoyed a slice of the bread for breakfast, topped with a Horsepower Farm fresh fried egg. When trying new recipes, I often rely on the masters, and when it comes to zucchini bread, Kassie is definitely that!
Kassie's Zucchini Bread
Ingredients
- 3 eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 cups grated zucchini
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat or whole meal flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp ground cinnamon
- 1 cup coarsely chopped walnuts or hazelnuts
- 1 cup chocolate chips
Instructions
- Assemble ingredients and tools. Preheat the oven to 350 degrees. Grease two 9 x 5 x 3 loaf pans.
- Grate the zucchini and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder and cinnamon. Set aside.
- Add the eggs to the bowl of your electric mixer. Beat until light and foamy. Stir in the sugar, oil, grated zucchini and vanilla. Mix well, but gently.
- Add the flour mixture and stir until well blended. Stir in the nuts and chocolate chips.
- Pour the batter into the two greased pans.
- Bake for about 1 hour, until a toothpick comes out clean. Cool on a rack.
- Enjoy!
