You probably don’t know this (unless you’ve heard me lament before), but for the past few years, I have been working tirelessly to track down the best zucchini bread recipe. Okay, tirelessly might be a slight overstatement, but I can say with complete honesty that I have tried no fewer than five zucchini bread recipes, and all but one has disappointed me. Who would’ve guessed that finding a recipe that suits the simple needs of a simple girl could be so difficult?
What was the problem with those four dud breads? Well, various and sundry things, including too much zucchini (a soggy mess), not enough sugar (cardboard, anyone?), and too many healthy additions (bulghur does not belong in zucchini bread). I could’ve given up, but I’m so glad I persevered, because the fifth time was definitely the charm. And, of course, it was Smitten Kitchen who pulled out all the zucchini bread stops.
I went the muffin route (the batter makes two loaves or 24 muffins), primarily because SK mentions the difficulty she had getting her loaves out of their pans. Instead of buttering, flouring, and parchment papering, I chose to go the easy route and just make muffins in cute little wrappers. Half the batter was “plain” (but oh so delicious), and I added Ghirardelli semi-sweet chocolate chips to the other half (for a more dessert-y vibe).
Friends, these were (they are long-gone now) scrumptious — moist, lightly sweetened, perfectly spiced (with cinnamon and nutmeg), and the chocolate chips never hurt anyone. The major downside? In my zucchini bread making tizzy, I took one — count, ’em — one picture. I have no idea what I was thinking. Obviously, not about how one image is hardly enough photographic evidence to convince someone to try a great new recipe. But you’ll have to believe me — this bread is great and will make a wonderful addition to your breakfast, mid-morning snack, lunch, second lunch, or dessert.