Midnight Acres Farm: Midnight Zucchini Bread

Midnight Zucchini Bread

You may ask why did I name this Midnight Zucchini Bread? Well the answer is very simple... I made this at Midnight and I like to add little spots of Midnight in the form of Chocolate. I hope you all try this recipe that I have been using for over a year now and enjoy it as much as me and my family do.

Preheat oven to 350 degrees

Spray or wipe canola oil along entire interior of 2 standard loaf pans (I prefer glass ones)

Items:

Set Aside Once Prepared
3 1/2 Cups Fresh Shredded Zucchini (I used 1 very large zucchini from my garden)

Dry Mix

3 Cups Unbleached Bread Flour (can substitute all purpose flour)

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

2-4 Teaspoons Cinnamon (depending on your taste preference)

Wet Mid

1/2 Cup Vegetable Oil

3 Eggs (fresh/at room temp prefered)

1/2 Cup Applesauce (I prefer non GMO chunky applesauce)

1 Tablespoon Pure Vanilla Extract

2 1/2 Cups Sugar (I prefer Raw Sugar but Granulated is fine as well)

Optional Items

1/2-1 Cup of Chocolate Chips (dark chocolate or mini chips are my prefered choices)

1/2-1 Cup Pecans

1/2-1 Cup Peanut Butter

1/2-1 Cup Sliced Banana

Amounts listed are dependent on personal taste, I prefer the 1/2 cup smaller more subtle flavor but if you like a stronger bolder taste go with the 1 cup recommendation.

Mix Dry Mix in a bowl using a sifter.

Mix Wet Mix using a free standing mixer and blend well.

Slowly add Dry Mix to Wet Mix with blender running on low. I like to add one large spoonful at a time to reduce mess.

Once well blended add shredded zucchini to blender while it remains on low setting followed by Optional Item (if any).

Pour 1/2 of batter into each of the 2 oiled loaf pans. Cook at 350 degrees fahrenheit.

Cook for about 60 minutes or until a toothpick can be inserted and withdrawn with no batter sticking (center should not be batter like in appearance but instead more bread like).