I love having fresh baked quick breads or muffins on hand any time we have overnight guests. It's the perfect homemade touch to complement a bit of yogurt or scrambled eggs in the morning! Given that I can't do much hosting these days, I decided to package these babies up and make a few home deliveries. Share the joy - and the calories!
Summer is a great season for zucchini. While I find it a bit dull as a vegetable itself, baking shreds of the squash into a bread keep the loaf tender and moist! The lemon zest in the recipe brings much needed brightness in flavor. And well the chocolate chips are just for good measure.
To complete this summer breakfast gift basket, I surrounded the mini zucchini bread with yogurt pots, homemade granola, and fresh summer fruit. This basket says "I love you, and I miss feeding you!"
Summer Zucchini Bread
Ingredients
· 1 cup of zucchini, shredded & packed
· 2 eggs
· ¾ cup sugar
· ¼ cup vegetable oil
· 1 tsp vanilla extract
· ¾ cup whole milk
· 2 cups flour
· 2 tsp baking powder
· 2 tsp baking soda
· ¼ tsp salt
· 1 tsp cinnamon
· Zest of 2 lemons
· ½ cup mini chocolate chips
· Raw sugar
Preheat oven to 350F. Grease loaf pan.
Place the zucchini in a dish towel and wring out any excess liquid.
In a large bowl, whisk together eggs, sugar, oil, extract, and milk. Mix in flour, baking powder, baking soda, salt, cinnamon and zest. Fold in the zucchini and chocolate chips.
Pour the batter into the loaf pan. Sprinkle the top liberally with raw sugar. Bake for 45-60 minutes until an inserted toothpick comes out clean.
Serves 8
Notes
Spoon the batter into muffin tins or small loaf pans for a more miniature experience!
Gluten Free Friendly!
Substitute the flour for Cup4Cup flour blend.
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