Wednesday, September 5, 2012

Zucchini Banana Chocolate Chip Walnut Bread

Perfect Pairing:  Small loaf pans for sharing

My parents are in the final stages of building a house on our beloved lake, Oak Run.  I am so excited for them, and so excited to enjoy their new home.  I can’t wait to cook in the new kitchen!  Stay tuned for pictures.
Their wonderful new neighbors, Mark and Denise, have a bountiful garden and have given us some great produce this summer.  Recently Mark dropped off a large zucchini, a very large zucchini. 
My mom and I decided we should use it in a bread recipe.  We had some bananas on their way out so we wanted to use those as well.  Why not add chocolate and walnuts as well?  I did a quick search and came across this recipe on Noshings.  I made it exactly as the recipe instructed and it was perfect.  I can safely say it was the best zucchini or banana bread I have ever tried.  Thank you Noshings for sharing this fantastic recipe!

The recipe calls for two cups of shredded zucchini.  I started shredding the veggie with a box grater and realized that was going to be time consuming and potentially dangerous for my fingers.  I ended up using the food processor, which was so much easier. 
The Perfect Pairing for Zucchini Banana Chocolate Chip Walnut Bread is small loaf pans for sharing.  Anyone would love receiving this delicious bread (if it can even be called that seeing as it tastes like dessert)!  I used one large and two small loaf pans for this recipe.  We brought one of the loaves to Mark and Denise to thank them for all of the delicious produce.  My mom even “foofed” it up for them.  She is the queen of foof. 

Zucchini Banana Chocolate Chip Walnut Bread
Adapted by Lindsay at Perfecting the Pairing from Noshings

·         2 cups shredded zucchini, squeezed dry in paper towels
·         2 ripe bananas
·         1 cup sugar
·         2/3 cup vegetable oil
·         2 eggs
·         2 cups flour
·         2 ½ tsp baking powder
·         ½ tsp baking soda
·         ½ tsp salt
·         ½ tsp cinnamon
·         2/3 cup mini chocolate chips
·         ¾ cup chopped walnuts
Preheat the oven to 350 degrees F.  Grease two loaf pans, or four small loaf pans, or one regular loaf pan and two small loaf pans.
Using an electric mixer, combine the zucchini, bananas, sugar, and oil.  Add eggs one at a time until completely mixed.  Add in the dry ingredients and mix until evenly mixed, scraping down the sides.  Fold in the chocolate chips.  Pour the batter into the prepared pans.  Sprinkle walnuts on top.
Bake at 350 degrees for 15 minutes, then reduce heat to 325 degrees F, bake for an additional 30 minutes, or until a toothpick comes out clean.

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