Description
This recipe is as amazing as it sounds. If I do say so myself. If you’re like me and always drowning in garden zucchini, try this recipe. It’s a tropical twist on traditional zucchini bread. And so moist! Plus freezes well too.
Ingredients
- 1 small zucchini (about 1 cup shredded and wrung out)
- 2 small carrots (about 1 1/2 cups shredded)
- 1¾ cups of all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon of salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup of vegetable oil
- Zest of 1 small lemon
- Juice of 1 small lemon
- 1 cup of white chocolate chips
- 1 cup of macadamia nuts whole or chopped
Instructions
1. Pre-heat oven to 350°. Move rack to the middle of the oven if it isn’t already positioned there. Then grease an 8×4 loaf pan and line with parchment paper. Set aside.
2. Grate zucchini and carrot using a box shredder. After grating zucchini, squeeze out excess liquid with your hands. Then squeeze out remaining liquid by placing zucchini in a clean tea towel. You should be left with a dense ball of zucchini that is damp but not wet. Set both carrot and zucchini aside.
3. In a small bowl, whisk together dry ingredients; flour, baking powder, baking soda, salt and cinnamon. Set aside.
4. Using a stand or hand mixer on high speed, beat eggs until fluffy. This should take 30 seconds to 1 minute. Then gradually add in the sugar. Beat on high for another minute.
5. With the mixer still running on medium-high speed, gradually add in the oil. Continue beating on medium-high until the mixture is a thick consistency, like mayonnaise. Then beat in the lemon zest and juice.
6. With the mixer now on low speed, add in the dry ingredients. Be cautious not to over mix here, mixing just until wet and dry ingredients are fully combined.
7. Using a spatula, gently fold in the shredded zucchini, carrot, white chocolate chips and macadamia nuts. The batter will be very thick, this is what you want!
8. Carefully transfer the batter to your loaf pan. Sprinkle a few additional chocolate chips and nuts on top.
9. Bake for 85 minutes or until a toothpick inserted into the middle comes out clean. If your oven runs hot, 75 minutes may be sufficient. If the top is browning too fast, gently cover with a piece of aluminum foil.
10. Remove from oven and place entire loaf pan on a cooling rack. Wait 20 minutes before serving. If freezing, wait til cooled and then freeze entire loaf without slicing in a sealed freezer bag. It should keep in the freezer for at least 3 months.
Notes
This is a dense bread and requires adequate baking time so the middle is not raw. While 85 minutes may seem long, it’s important to test with a toothpick to ensure you’re not over or under cooking.
Get creative with additional add-ins; shredded coconut, diced pineapple and raisins would all make great additions.
If freezing, opt to freeze the entire loaf whole rather than sliced as it will thaw nicer and hold its shape better.
Keywords: zucchini bread, twist on zucchini bread, zucchini loaf, easy zucchini bread recipe