Baking with Olivia and Caroline

There’s nothing quite like the smell of freshly baked zucchini bread wafting through the kitchen. This recipe makes two loaves, each with its own personality – one studded with dried cranberries and shredded coconut and the other with crunchy walnuts and chocolate chips. You can pop one in the freezer after baking to save it for later or give one to a friend. Who wouldn’t love a nice loaf of freshly baked zucchini bread!

Ingredients

3 eggs, at room temperature
1 cup oil of your choice
3 cups all-purpose flour*
½ tsps baking powder
1 tsp salt
1 tsp baking soda
2 tsps cinnamon
3 cups shredded zucchini
2 tsps vanilla extract
1 cup granulated sugar
1 cup light brown sugar
½ cup walnuts
½ cup dried cranberries
½ cup unsweetened shredded coconut
½ cup chocolate chips (milk or dark)
*For the flour, you can substitute 2 cups white flour + 1 cup whole wheat flour. The whole wheat adds a subtle nuttiness.

Instructions

Preheat the oven to 350°F. Grease and flour two light-colored metal loaf pans. [Don’t use glass. Glass loaf pans brown the outside too quickly while leaving you with an undercooked center. Metal pans conduct heat more efficiently, giving you an evenly baked loaf of bread. If using dark metal or glass, bake at 325°F].

In a large mixing bowl, beat the oil, sugars, and vanilla together until well combined.

Add the eggs one at a time, mixing thoroughly after each addition.

In a separate bowl, whisk together the flour, baking powder, salt, baking soda, and cinnamon.

Add the dry mixture to the wet ingredients, alternating with the shredded zucchini. 

Divide the batter evenly into two bowls:

Loaf 1: fold in the dried cranberries and shredded coconut.

Loaf 2: fold in the walnuts and chocolate chips.

Pour each batter into a prepared loaf pan.

Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 10 minutes before transferring to a wire rack.

When my three daughters were little, I was always looking for ways to add fruits and vegetables into treats. Zucchini bread was an easy win. The zucchini melts into the batter, keeping the bread moist without adding much flavor, which makes it a perfect canvas for all sorts of add-ins. If you have picky eaters, they’ll never be able to tell that zucchini is in this loaf. Over the years, I’ve baked this bread dozens of times, experimenting with flavors and add-ins depending on what we had in the pantry. We encourage you to do the same! 

The add-ins here are just suggestions:

Swap cranberries for golden raisins or another dried fruit.

Skip the nuts or coconut if you prefer. You can use pumpkin seeds or pecans instead. Maybe try a hazelnut and chocolate chip! 

Mix and match flavors to suit your taste and what you have on hand.Most of our recipes are meant to be tweaked, so be creative and make it your own!

Whatever variety you come up with, this bread can be served warm out of the oven, toasted with a pat of butter, or spread with a little cream cheese for a yummy breakfast. If you really want your socks knocked off, turn it into a delicious French toast! No matter how you slice it or decide to serve it, we can guarantee that you’ll like it! As always, enjoy. •

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.