It’s STILL zucchini season here. I mean, will the zucchini plants ever stop producing?
Seems like the answer should be no, but we all know that in a few short weeks we’ll be reminiscing about the fresh veggies from mid to late summer – and, it seems, early fall.
After I scored the last bagful of zucchini from my parents’ farm, I decided to save the zucchini by freezing it, rather than bake it all into loaves and muffins. It was really easy too – no blanching involved! I simply peeled and shredded the zucchini, and then froze it in 2-cup batches (as flat as possible). Boo-yah!
Shredded zucchini thaws quickly, especially if you run it under warm water, and 2-cup portions are perfect for using in my zucchini bread recipe. This time, however, I decided to make zucchini bread with a twist…
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3 eggs, beaten
- 1 cup granulated sugar
- 1 cup canola oil
- 1 tablespoon pure vanilla extract
- 3 limes, zested and juiced
- 1 cup dark chocolate chips
- Preheat the oven to 325°F.
- Coat two large loaf pans with non-stick spray.
- Use a whisk to combine the flour, baking soda, baking powder and salt in a large mixing bowl, leaving a well in the center.
- In a separate mixing bowl, use a hand-held electric mixer to beat the eggs and oil together until they turn creamy. Add the sugar, lime juice, lime zest and vanilla, and continue beating for another 2 minutes.
- Add the wet mixture to the dry ingredients and continue beating until they're just combined (the mixture will be thick!).
- Add the zucchini to the batter, and using the mixer on low, gently incorporate the two. The moisture from the zucchini should loosen up the batter.
- Mix in the chocolate chips, and then pour the batter into the prepared loaf pans.
- Bake for about 45 minutes, or until the chocolate lime zucchini bread loaves are golden and the top bounces back when you press gently.
- Let the loaves cool for about 15 minutes in the pan, and then remove them to continue cooling on a rack.
Subscribe to my eNewsletter for simple kitchen tips, fun foodie news AND, exclusive only to subscribers, a first look at new recipes before they go live on the blog!
My posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same; however, I will automatically receive a small commission. Your support is greatly appreciated!