A quick bread, by nature, is a bread made with baking powder and/or baking soda, not yeast. There is no rising to wait for, which is why they’re so quick!
Quick breads come in many forms and encompass everything from pancakes to biscuits, scones to sticky buns, and muffins to loaves.
This page and recipe are for a loaf bread.
Quick (loaf) breads are wonderful to have on hand for many reasons:
And the list goes on.
Did you let your quick bread get stale? Then slice it up, dip it in a milk and egg mixture and pan fry it as French toast…
… or cut it into cubes and turn it into bread pudding…
… or break it up into fine bits, toast it a bit and use it as “sprinkles” on ice cream or pudding.
There is absolutely no reason to let a quick loaf bread go to waste.
This recipe is for a chocolate loaf bread using zucchini as its unusual ingredient. Zucchini adds incredible moistness to any cake, and it’s almost completely “invisible” once it’s baked.
Shhh…don’t tell your kids. They’ll never guess they’re eating a vegetable!
Zucchini pairs well with chocolate as it has virtually no flavor of its own and bows out to let the dominant flavor shine through.
In other words, zucchini plays well with others.
This bread is light and delicate, yet at the same time it has enough body to hold its own when cut, unlike some quick breads which can crumble a bit. I served it at a party and it disappeared like magic.
Chocolate Zucchini Bread
Note: If you want, you can also add ½ cup toasted walnuts to the bread. I didn’t this time, though I probably will next time.
Be sure to toast the nuts. It brings out the flavor and adds a nice crunch to the texture of the bread.
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