This was the week it happened. THIS was the week the zucchini took over our lives. On Monday I cleaned out the proceeds from the one pack of seeds Alexis planted in late May. By Friday, we had five new zucchinis ready to be picked. In other words, there's a lot of zucchini sitting in my house right now.
It's a good thing we really like zucchini. We like it grilled, mixed in with other vegetables with rice and pasta, and in breads.
Especially this bread.
This is a modification of my favorite basic Zucchini Bread recipe. I first posted the recipe back in 2012 (thanks, Katie!). Since then, I've made it about a dozen different ways, but this one is my favorite.
Banana Split Zucchini Bread
Dry Ingredients:
1/2 teaspoon salt
3 cups flour
2 teaspoons baking soda
Not Dry Ingredients (I still hate the "M" word):
4 large eggs
2 cups sugar
1 cup vegetable oil
1 medium banana, mashed
You'll also need:
1 1/2 cups shredded zucchini
1 cup crushed pineapple, drained
1 bag chocolate chips (I prefer milk chocolate ones for this)
1 cup walnuts or pecans
1. Preheat your oven to 350 degrees
2. In a large bowl, beat the eggs, sugar, vegetable oil, and banana together.
3. In another large bowl, whisk together the dry ingredients.
4. Add the dry ingredients to the not-dry ingredients and mix well.
5. Stir in the zucchini, pineapple, chocolate chips, and nuts.
6. Pour the batter equally into two ungreased loaf pans.
6a. Alternately, you can make muffins. Fill the liners 2/3 full of batter as they will rise only a little bit. Muffins should be baked for 20-25 minutes, or however long it takes for the tops to be golden brown and for a toothpick to come out clean.
7. Bake for one hour, or until the zucchini bread starts to brown slightly and a toothpick comes out clean.
8. Count the food groups in this here recipe. You did good, yo! It's practically healthy!
Note: I forgot to coat the chocolate chips in flour before adding them. If you do, they won't sink to the bottom of the bread while baking. The bread tastes just dandy when they do sink, but looks prettier if you remember the flour trick.
For the record, Alexis SUPER approves of this recipe.
