Good morning! Isn't it the most wonderful thing to have good neighbors that you become true friends with whom you can trust and share? I hadn't had or made zucchini bread since I was living in Indiana, so I shared some dessert with the neighbors and they in return gave us a gorgeous, plump, huge zucchini from their garden! I can't tell you how happy I was to receive this! So tickled pink that I made this bread the very next day! My recipe makes 2 beautiful breads, so of course the neighbors got one too! Share and share alike! So funny!
Almost as fun as that eat this incredibly moist, dense, rich bread full of goodies and spices! I initially found the basic formula for this recipe in an old church cookbook that I had purchased at a garage sale. Although the basic recipe was pretty good, it really lacked spices and of course all the goodies! It had also required all white sugar, and I prefer to use a combination of white and dark brown sugar myself. So this recipe has become my own after so many changes I wouldn't even know where to start! And you can start to smell my additions of vanilla, cinnamon and nutmeg almost immediately after popping in the oven! Soon followed by an intoxicating euphoria of my additions of chocolate, pecans and sweet – sour golden raisins! If you've never bought golden raisins, you're in for a real treat! To me, they taste more like mini-dried but moist apples! I once fooled a colleague who swore to him despised raisins. I put golden raisins in a batch of bar cookies and shared them at work and he thought they were little apples and loved them! He was quite surprised and entertained when I told him what they really were! So if you have someone in your family who doesn't happen to like raisins, this could be a solution!
So check your stores and farmers markets right now for zucchinis *, (* I prefer the big variety compared to the small skins of the 2 recipes I make with them) as they are in season and such a versatile vegetable to have fun with! Who would think you could make such a sweet decadent bread from such a fun vegetable?
Well, our bread is almost gone now and I’m already dreaming of another! I hope they share one more before the summer is over! I'll probably have to bribe them with more goodies! 😉 I hope you try this recipe soon, it is one of my very best, lightweight, sweet quick breads! And though this bread freezes extremely well, brighten someone else's day and share the other! Friendly moves go a long way! Have a great day everyone! 🙂
Spicy Zucchini bread with chocolate chips, pecans and golden raisins
Makes 2 – 8 1/2 x 4 1/4 x 2 1/2 loaves
3 extra large eggs
1 cup canola or vegetable oil
1 cup sugar
1 cup dark brown sugar
2 tsp. vanilla
2 cups zucchini, peeled, quarter lengthwise and middle of seeds cut away and grated
3 cups flour
1 tsp. salt
1 Tbl. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. baking soda
1 cup chopped pecans
1 cup (lightly packed) golden raisins
2 cups of semi-sweet chocolate chips
In a large bowl, beat eggs until foamy. Whisk in the next 4 ingredients, then beat in grated zucchini. longitudinal direction. Then shake. I drive them through the grating disc of my food processor. Much easier and faster than tearing it all by hand.)
Whisk dry ingredients except nuts, raisins and chips in another bowl until well combined. Add to the wet mixture and mix well. Now fold in pecans, golden raisins and chocolate chips.
Bake in 325 degree oven for 65-70 minutes, or until toothpicks come out clean, in 2 greased and floured bread pans. (* Fat and flour the entire inside of the pans, not just the bottom, as most sweet bread requires.)
Allow to cool for 5 minutes, loosen the sides with the butter knife, turn it out on the refrigerator to cool completely. Wrap tightly with plastic wrap and refrigerate.