Allison Cafe

Last week I purchased zucchini in bulk from Trader Joe’s with a plan to use the package of 8 medium zucchinis for several recipes. Today I made a basic recipe for zucchini bread with my own twist, chocolate and hazelnuts! But instead of baking the entire recipe in 2 loaf (8.5×4.5×2.5 inch) pans, I divided the batter into 2 mini muffin pans and 1 loaf pan. The mini muffins are perfect size for sharing the recipe and as an added bonus you get the great taste with a smaller serving size. (Of course that only helps if you don’t devour 3 muffins instead of 1. But I can’t help it the dark chocolate adds just enough sweetness to make this a healthy but yummy treat.) Makes 1 loaf and 24 mini muffins or 2 loaves.

Zucchini Bread with Chocolate Chips and Hazelnuts

Preparation

Move oven rack to a low position so that the tops of the pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans (8.5×4.5×2.5 inch) or of 1 loaf pan and 2 mini muffin pans, with cooking spray or shortening. (Note: greasing only the bottom of the pan ensures the bread rises properly)

mini zucchini bread

Mix zucchini, sugar, oil, vanilla and eggs in a large bowl (just until mixed, careful not to over mix).

Stir in the remaining ingredients except nuts and chocolate. Stir in nuts and chocolate. Divide batter evenly between pans.

Bake the 8-inch loaf pan for 50-60 minutes. Bake the mini-muffin pans 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Then loosen sides of loaves and muffins from pans and place top side up on wire rack. Cool completely, about 2 hours for the loaves, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days, or freeze. (Note: slicing the bread too early can cause it to crumble) Enjoy!

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