zucchini, chocolate, coconut, nut bread

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Veggie breads need to make a comeback, simple as that! They were all the rage circa 1975 when carrot cake made it onto every dessert menu in town. But unbeknownst to most, many a vegetable can end up in a loaf pan and zucchini leads the way. So when you’re staring at a boatload of zucchini and can’t think of what to make – then help has arrived! You gotta love it when you can pack a quick bread with veggies and call it breakfast, a quick snack or dessert. This is great anytime of day – for breakfast with a smear of raspberry jam or nutella – your kids’ll go mad (or they’ll think you have) when you bring this one out before they’ve finished their cereal. Or spruce it up with a dollop of vanilla ice cream or yogurt and turn this into a decadent dessert.

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This is so chocolatey & moist that it’ll be hard to wrap your head around the veggie factor, and you have the zucchini to thank for that. And the best part about recipes like this one – the add-ins can be whatever you like – just make the bread and customize each loaf any way you want! So get grating zucchini and rescue any quick bread recipe from dry & boring to moist & glorious with this simple addition – even a handful of grated zucchini will bring much needed moistness to many a quick bread recipe – now that’s using your zucchini!

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1. Get a medium-sized grater over a bowl, dish, platter or board, trim the flower end of the zucchini and leave the stem as a handle.

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2. Grate the zucchini down to the end and toss the stem.

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3. Keep grating until you have 3-4 cups of grated zucchini.

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4. Move the zucchini to a colander over a bowl – it may drip and then again, it may not!

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5. Get the wet ingredients together – olive oil, buttermilk, eggs, the sugars and vanilla. Set aside.

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6. Measure out all the dry ingredients onto a piece of waxed paper.

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7. Place a sieve over a bowl and spoon the dry stuff through to remove any lumps.

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8. Just like this.

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9. See – no lumps and a few wheat flakes.

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10. Using a fork, stir in the grated zucchini and mix until thoroughly coated.
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11. Just like this.
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12. Then add the wet stuff.
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13. And stir until just combined.
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14. Measure your add-ins and they can be anything you want, or not!
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15. First, the coconut and give it a brief stir.
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16. Next fold in the pistachios.
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17. And finally, the chocolate chips, which will bring this bread to an almost cake-like consistency.
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18. Batter down, batter up – batter done!
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19. Split the batter between 2 greased loaf pans. Use what you have even if they’re different proportions – I have one proper loaf pan (right) and a shallower idea of one. Bake in your preheated oven until a tester comes out clean – 45-60 minutes depending on your pans.
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20. Testers are clean, bread is done. allow to cool before running a knife around the edge to loosen and remove to finish cooling on a wire rack.
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21. This is the one in the shallower pan, hence a shallower bread.
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22. Slice and serve – this one’ll be gone before you’ve finished carving up the whole loaf.
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23. So there you are – pistachio, coconut, chocolate, grated zucchini-packed bread that could easily masquerade as cake at your next fiesta! Minus the decadent add-ins, it’s just as delicious, not as sweet & dense but perfect for those who want to know they’ve had their veggies by the time dessert rolls around!
2 Responses to zucchini, chocolate, coconut, nut bread
  1. Mary
    August 12, 2012 | 7:32 am

    Love your website. So many delicious eats!

    Instead of whole wheat pastry flour can I use regular whole wheat flour.

    • crazed cook
      August 12, 2012 | 1:06 pm

      Thanks so much for the kind words and so glad you’re enjoying my site! Yes you can use whole wheat flour but it will be a denser, heavier bread. Whole-grain/wheat pastry flour has all the nutritional value but produces a lighter result. You should be able to find it in most baking sections and it makes wonderful pancakes & waffles! In a pinch, you can also use all regular flour. Let me know how it works out!

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