Monday, August 29, 2011

Kris' Zucchini Bread and K.A. Zucchini Chocolate Cake

I enjoy baking and sharing an old family favorite Zucchini Bread recipe.  Several times each year this recipe is used, varied slightly depending on mix-ins, or shape, or whether or not it is frosted or glazed or sprinkled with powdered sugar.  No matter the size or variety it always bakes nicely and always tastes great.  It is moist and forgiving...even my young children successfully used this recipe.  Sometimes we add a little orange zest and juice to the frosting, and we've been known to add drained, crushed pineapple, minced apple, or other fruits.  This recipe works just fine if a little more zucchini gets added, or an extra egg needs to be used.
Recently Jeni, my number 5 daughter, came home to bake several loaves using this recipe.  We had a great day together and were rewarded with delicious bread.  It was a memorable mother/daughter day.  One of life's treasures.  She chose to use only cinnamon as a spice, and it was delicious.

Today I used the recipe to make cupcakes which were wonderful. I added pecans and chocolate chips.   I topped them with a cream cheese, vanilla frosting and shared them with friends, family, and the office folks.  To frost the 70 cupcakes I made today, I used the following amounts for my  cream cheese frosting:

1 C unsalted butter, softened
2 packages (8 oz) full fat cream cheese
2 T vanilla extract
1/2 of the bag  of powdered sugar I get at Costco...depending on how stiff I want the frosting I may use a little more or less.  Today I wanted a soft frosting that was stiff enough to keep a piped shape.
A little cream may be added if moisture is needed (or fresh orange juice)

This zucchini bread recipe which has been in our family forever is similar to many others.   I've personally used my old handwritten recipe card for at least 35 years.


Butter and Flour 2 loaf pans, or whatever pans you, muffin, etc.  For muffin, I use paper liners.

Gather all ingredients
Grate 4 generous C fresh zucchini
Preheat oven 350^

beat together in a mixer:               
                            6 large eggs
                            4 C sugar
Add and continue beating:                 
                            2 C vegetable oil such an canola oil    beat about 2 minutes
Add                     4 t vanilla

In a separate large bowl sift and mix together:   
                            6 C all purpose flour
                            2 t salt
                            2 t nutmeg–or less
                            1 t cloves–optional
                            6 t which is 2 T cinnamon
                            1 t baking powder
                            2 t baking soda

Optional additions:                   

                            1 C chocolate chips
                            1 C chopped walnuts or pecans
                            1 C Raisins or dried cranberries or chopped dates

Add wet ingredients to dry, mix until almost moistened; add grated zucchini and mix just until not overmix.  If adding nuts, etc, add the mix-ins after incorporating the dry ingredients.  (Can mix in with dry ingredients, however, this leaves a flour coating on nuts and dried fruits.)

Bake muffins about 20 minutes, a good sized loaf 40+ minutes.  Done when a pick comes out clean, tops are a little browned, and tops spring back when touched.

KA Chocolate Zucchini Cake
 Another fun zucchini cake recipe comes from King Arthur Flour...but...I get better reviews on the recipe above, and for chocolate lovers, the addition of chocolate chips or chunks added to the above recipe  is a good fix.

Chocolate Zucchini Cake, Adapted from KA Flour Recipes, online

 1/2 cup which is 1 stick of unsalted butter
1/2 cup vegetable oil
1 3/4 cups  granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup  sour cream, buttermilk, or yogurt...I used buttermilk
2 1/2 cups  Flour
3/4 cup  Dutch-process cocoa
2 cups shredded zucchini (1 large z, will be produce this amount)
1/2 cup  chocolate chips
1 cup chocolate chips, for icing

Preheat the oven to 325°F. Lighlty butter a 9" x 13" pan.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream, buttermilk, or yogurt alternately with the flour. Then add the cocoa, mixing till smooth. Last, fold in the zucchini and 1/2 cup chocolate chips.  (I'm generous on the C.C.)

Pour the batter into the prepared pan and bake  for 30 to 35 minutes, till the top springs back lightly when touched, and it is set. Remove the cake from the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use an offset spatula to spread the chocolate chips into a smooth glaze. Cool on a rack. Yield: 24 servings.

I sprinkled with sugar crystals for extra sparkle as was suggested by KA flour.  We loved this crunchy addition which added a special touch.



  1. The chocolate zucchini cake looks delicious! Can't wait to try it myself.

  2. All of these look wonderful! Thank you for sharing your recipes with us. There is such an abundance of zucchini right now that these are perfect!