Are you looking for something delicious to do with an abundance of zucchini? This week on Guliash Girl I’m sharing two online recipes that I tested for zucchini bread and giving a few tips for success. Enjoy!
You’ll have to forgive me for any lack of excitement in this week’s post. I am in the last two weeks of the semester and I don’t have much to work with at this point. This post was supposed to go up on Wednesday but my blog host website has been giving me trouble and I used it as an excuse not to post. I swear there will be an engaging guest post soon so you won’t have to deal with this for too much longer. 🙂
I spent this past summer in my hometown, Medicine Hat, Alberta. My parents didn’t have much of a garden this year because they’ve moved into a house with a stone backyard with not much space for growing. Because of this, I often bought food from other people’s gardens that were advertised on a local Facebook group.
One day I decided to go get some zucchini from a lady that was selling her stash. You all know how much I love zucchini. I assumed I would be getting the typical size but ended up with one of those giant, larger than a newborn baby sized zucchinis. I really had no idea what to do with it so I ended up not using it before I moved to Ontario and I brought it along with me in the moving truck.
I did a bit of research and found that the larger zucchinis are better for baking so I scoured Pintrest for some recipes and I settled on these two, Pumpkin Zucchini Bread and Chocolate Zucchini Bread. They were both delicious, but the chocolate bread was the most popular. I can say this because doubled both recipes and ended up with so much that I shared it with my classmates, office mate and PhD supervisor, so I had a large sampling of voters!
Are you wondering how to shred zucchini for these recipes?
All I did was cut the large zucchini into smaller pieces so it was easier to work with and then I used a regular metal grater. If you are using the normal sized zucchini you can just work with them whole. The shredded zucchini ends up being quite liquidy so you’ll want to squeeze handfuls of it over the sink to get as much water out as you can. If you have a large zucchini like me but don’t want to make so much, you can shred it and keep it in a ziplock bag in the freezer to make more bread later on.
The pumpkin bread’s recipe is fairly straightforward and I followed it precisely. The raisins were a great addition but next time I might also use a nut of some sort. These were excellent served up with a coffee in the morning. Yum!
The recipe for the chocolate bread called just for “oil” so I tried coconut oil and it was a great idea. The bread was super moist and had a slight coconut flavour. It might be even better with some dried coconut flakes. The cinnamon is optional, but I would NOT leave it out. It added a really nice little spice and went well with the sweetness and chocolate flavour. My bestie, The Aspiring Something, made this bread and was out of coconut oil, so she replaced the oil entirely with apple sauce and it turned out well.
I learned that the chocolate zucchini muffins warmed up and served with vanilla ice cream is incredibly delicious.
I kept a bunch of the muffins in my freezer and just pulled them out when I was short of breakfast or wanted a delicious snack. This is nice because you can make a huge batch and only have to make a mess of the kitchen once! You should keep them in the freezer no longer than a month though to avoid them tasting freezer burned. The chocolate bread lasted longer in the freezer than the pumpkin.
All photos by Laine Young.