Too many zucchini? This recipe is a great use for bumper crops. Trade in your usual zucchini bread spice rack for milk chocolate chips and orange zest for a rich and wonderful quick bread.
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Preheat oven to 350 degrees. Spray 2 loaf pans (8 ½ x 4) with non-stick spray; set aside.
Remove seeds from large zucchini, as needed, and shred. Finely grate peel from orange and squeeze juice. Measure ¼-cup juice and 2-tablespoons juice; set aside juice and peel.
Beat together butter, white and brown sugars; add eggs and vanilla; beat until fluffy. Stir in orange peel, ¼-cup orange juice, shredded zucchini, and chocolate chips.
Stir together flour, cocoa, salt, baking soda, and baking powder. Stir dry ingredients into butter and sugar mixture, just until mixed. Spoon batter into prepared loaf pans; shake gently to even out batter. Bake 1-hour or until done.
Cool 5-10 minutes before removing from pan. Cool before slicing.
To serve, beat softened cream cheese with 1-2 tablespoons sugar and 2-tablespoons orange juice until fluffy. Serve bread with cream cheese and enjoy a cold glass of milk.
I once had a garden novice neighbor who planted 24 zucchini plants!! They hated zucchini by the end of the season - and so did all their neighbors. It’s an age old problem - we plant zucchini, then mid summer we grow tired of picking the tender young squash and overnight they grow into monsters! If you find your garden in this pickle you are in need of this delicious recipe. It uses small or large zucchinis, includes delightful milk chocolate and is infused with the essence of orange. Bread will freeze well for a winter treat.
Baking Tip: Ensure every loaf of bread comes out intact - lightly spray loaf pan with non-stick spray. Cut a strip of parchment paper and line the bottom and sides of the loaf pan with the strip. The non-stick spray helps hold the paper in the bottom while adding batter. When ready to remove baked bread from the pan it releases smooth and clean from the sides and bottom.