Zucchini Bread 3 Ways

Once again this month I decided to do a quick bread recipe that I break into three small loaves for the smaller household. I have admit of all the quick breads I make I think zucchini is my favorite so I was excited to get started baking. 

 

Again this recipe freezes really well, just be sure to wrap the loaves really well and store in a freezer bag or other air tight container.

As for eating right away, as good as these are as soon as they are cool enough to cut I find they are even better if you can store them in the fridge overnight before cutting and eating. Their texture improves a lot that way and they are so good. I like to heat mine up in the oven/ toaster oven in the morning and have them with a cup of coffee for a quick breakfast or snack.

The 3 variations I chose for the zucchini bread are- Pineapple, Double Chocolate and Orange. All three are so yummy and just different enough that you won't get bored before you finish all of them off.

As you read the ingredient list you will notice that in one loaf I use pumpkin pie spice and in another I use apple pie spice. You might be wondering about this. I do find the 2 blends of spices are just different enough from each other to make a difference in the breads. I use the premixed spices simply because in this small of a batch it would be hard to measure each individual spice out accurately. After all we are only using ¼ teaspoon of the blend imagine how small of an amount of each individual spice that would be.

Before we begin with the ingredients we need to start by preheating our oven (in this case to 325°F). This is also a good time to grease the 3 small loaf pans( 5 ¾” by 3” by 2”) we will be using. I just used some no-stick spray on mine and it worked great.

To get started we are going to mix up our base bread mixture. You want about 1 ¼ cup to 1 ¾ cup of shredded zucchini. I used 1 average size zucchini for mine and it was just right.

We are using a combination of both white and brown sugar, I love the richness that the brown sugar gives the bread but it is not overpowering in the this amount.

The addition of applesauce makes the bread stay moist and therefore fresh longer. I use one of those little tubs that you buy to go into lunches. If you are using applesauce from a jar just use ½ cup.

Once the above ingredients are combined add the eggs and vanilla and mix.

Now onto the flour, baking powder, baking soda and salt. Once you have added the dry ingredients be sure work gently. Just mix enough to combine.

Now we are going to divide the batter into three bowls. I find three bowls of about a cup of batter is the correct amount for this recipe. It will depend a bit on how big your zucchini was to begin with.

Now on to the fun part making the 3 varieties.

Zucchini -Pineapple Bread

To the first bowl add:

1 (4oz) plastic tub of pineapple tidbits

¼ teaspoon apple pie spice

Combine carefully and move the first prepared pan.

Zucchini Double Chocolate Bread

To the second bowl add:

1 oz unsweetened chocolate, melted and cooled

⅓ cup chocolate chips (I used dark chocolate chips)

Again mix carefully and move to the second prepared pan.

Zucchini Orange Bread

To the last bowl of batter add:

1 teaspoon orange zest

¼ teaspoon pumpkin pie spice

Once again carefully mix the ingredients and move batter to the last prepared pan.

Now time to bake. This is a moist bread so it is going to take a while to bake. Start checking at around 35 minutes by using a toothpick in the center of each loaf. Since the ingredients are different in the three loaves be sure to check all three loaves. I find the pineapple one takes up to 10 minutes longer than either of the other 2. 

 

Allow the loaves to cool in their pans for 10 minutes before removing them from their pans and putting on a cooling rack to finish cooling.

Once they are completely cooled we are going to add a nice glaze to the Orange loaf only.

For that combine

1 Tablespoon confectioner's (powdered) sugar

½ teaspoon orange juice

Combine and use to glaze the orange loaf. Allow to set up before cutting and serving.

Zucchini Bread 3 Ways

1 grated zucchini (1 ¼ to 1 ¾ cups)

1 cup granulated sugar

¼ cup packed brown sugar

1 (4 oz) plastic tub applesauce

⅓ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 ½ cups flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Zucchini -Pineapple Bread

1 (4oz) plastic tub of pineapple tidbits

¼ teaspoon apple pie spice

Zucchini Double Chocolate Bread

1 oz unsweetened chocolate, melted and cooled

⅓ cup chocolate chips (I used dark chocolate chips)

Zucchini Orange Bread

1 teaspoon orange zest

¼ teaspoon pumpkin pie spice

1 Tablespoon confectioner's (powdered) sugar

½ teaspoon orange juice

Preheat oven to 325°F

Grease 3 small loaf pans ( 5 ¾” by 3” by 2”)

Combine zucchini, sugar, brown sugar, applesauce, oil, eggs and vanilla until well mixed.

Add dry ingredients and carefully combine just until mixed.

Divide batter into 3 bowls (each should have about 1 cup batter)

Zucchini -Pineapple Bread

Add the well drained pineapple and the apple pie spice to the first bowl. Gently combine and move to the first prepared loaf pan.

Zucchini Double Chocolate Bread

To the second bowl add the cooled, melted chocolate and the chocolate chips. Stir gently to just combine and move the batter to the second prepared pan.

Zucchini Orange Bread

To the last bowl of batter add the orange zest and pumpkin pie spice stirring gently to just combine. Move batter to the last prepared pan.

Bake the loaves in the preheated oven for 35 to 55 minutes. Be sure to start checking the loaves with a toothpick at the 33 minute time. They will cook at different times.

Allow to cool in the pans for 10 before moving to a wire cooling rack to completely cool.

When cooled combine the powdered sugar and orange juice to make a glaze and pour over just the Zucchini Orange loaf.