Recipes, memories and random thoughts from my kitchen
Tuesday, October 05, 2010
Results of zucchini bread recipe testing
As I mentioned in my last post, I was trying out a couple of different zucchini bread recipes to see which one I might like to make in tiny loaves to go in gift baskets at Christmas. Both of these recipes contain chocolate and pecans and (of course) zucchini, but there the similarities end.
Both recipes are deliciously different from other zucchini bread recipes I have tried. The Double Chocolate Zucchini Bread may be a tad bit healthier, since it calls for white whole wheat flour and dark brown sugar. It is not overly sweet, either. It does have a somewhat denser texture, but this is not a bad thing.
The Paula Deen's Chocolate Chip Zucchini Bread is probably the recipe I will go with for the Christmas breads. It has a festive flavor with cinnamon, nutmeg, and orange in addition to the chocolate chips. This recipe calls for grated orange rind, but I had no oranges on hand, so I substituted 1 teaspoon pure orange extract for the rind component. It worked beautifully. I thought that miniature chocolate chips might be a good idea in this recipe (especially since I want to make the loaves small) instead of the regular ones called for. I was very, very pleased with the mini chips. I did cut the sugar back to about 1 1/2 cups, and the oil back to about 7/8 cup.
If you're looking for a yummy and different zucchini bread recipe, you'll want to give one of these a try!
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.