Idaho Zucchini Bread

With chocolate chips.

And pumpkin!

Back from Idaho!

Had a great time and brought back a bag full of zucchini from an actual garden.

Quick lemon tree update;

Still no lemons.

The pineapple was not used in this recipe, it just happened to be hanging out on the counter. So, anyways, zucchini bread always seems like such a healthy thing to eat and you make it and people think you are all Jack Lalanne juicing guru healthy.


Look how good the chocolate chips look on top of the healthy zucchini!

Like a big chocolate chip salad…..

Zucchini bread is kind of labor intensive. You have to peel it and shred it up and take the life of your knuckles into account as well.

Oh look, another empty wine bottle in the background.

Healthy, healthy!

I had these nifty little super cute bread pans I had been wanting to use, so I mixed up a double batch.


No nuts, because my kids would freak out and hack and spit and roll around on the ground screaming if they found a nut in there.

The big mystery is, what happens to the zucchini? Because you start with big shredded pieces and then they are gone in the bread. Trust me,  my kids would notice if there were shred type vegetable pieces in something and they gobbled this right up without question.



What gives?

Anyways, it is crazy good and you’d be a fool not to run out to your garden grocery store and get some zucchini ASAP.

Don’t forget the chocolate chips!


(With Pumpkin & Chocolate Chips)

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2-3/4 cup canned pumpkin
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup miniature semisweet chocolate
1/4 cup chopped walnuts (Optional)

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, pumpkin, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 1 loaf pan or 12 greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F 45 minutes for loaf, 20-25 minutes for muffins or until they are toothpick test done.


About Janice

I am 40 years old. Loving life and (finally) being a grown up. I have 3 great kids that sometimes make me want to drink copious amounts of wine. I have been married to my amazing husband since 2001. I have more great girlfriends than you can shake the proverbial stick at. Join me in this adventure that is my life.
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One Response to Idaho Zucchini Bread

  1. Snath says:

    Two words for you…..Food Processor…..

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