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I know that this Chai Zucchini Quick Bread might be a little surprising.
In August, here in Upstate NY, we sometimes have no zucchini, because bad weather, and the bugs got to it. Or, more likely, we have a ton of zucchini. I’m not kidding – a literal ton. It’s a lot,
Consequently, thrifty people are looking for ways to make sure it doesn’t go to waste, which is where zucchini bread often comes in.
As I mentioned last week, there’s an actual evening dedicated to unloading your excess gourds onto your neighbors’ porches. That’s a lot harder out here where driveways are long. They see you coming a mile away, which gives them time to circle around and leave some zukes on your porch.
To be honest, despite the hype, we don’t mind it when we have a lot of zucchini. If they get too big, we stash them in the greenhouse to dry out a bit and keep them someplace cool until winter, when we cook them up for the chickens.
I also freeze some, and this year, I’m dehydrating it for winter soups and casseroles.
But, let’s not forget that Zucchini Bread. I’m not a huge fan of it a lot of the time. It’s not awful. Just kind of blandly sweet and characterless – why not jazz it up a bit?
If zucchini doesn’t bring a lot of flavor of its own, it does give you a wide-open canvas to paint in whatever flavors you want to add. So, why not go with some really strong stuff? Like black tea, warm spices, a hint of citrus, and some toasty nuts? That sounds kind of… tasty, doesn’t it?
This recipe is baked in two 8×5 loaf pans. For a long time I used non-stick bakeware, but I’ve gotten away from that more recently, in favor of stainless steel. Stainless is a healthier option in my opinion, because there is nothing to leach into your food. I particularly like mirror-finish stainless steel, because if you grease it well, it is nearly as non-stick as the nasty kind. These are nice, heavy 8×5 pans, But on the pricey side. They’ll last forever, if you take good care of them, and you can throw them right in the dishwasher, always a plus in my book. You can find some other options, here, as well.
Chai Zucchini Quick Bread
Ingredients
- 3 & 1/2 cups unbleached all purpose flour
- 1 & 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 & 1/2 teaspoons cardamom
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 1 tablespoon finely ground back tea
- 2 cups grated zucchini
- 1 cup brown sugar tightly packed
- 1/2 cup honey
- 3 large eggs
- 3/4 cup vegetable oil
- 2 teaspoon pure vanilla extract
- 1 teaspoon freshly grated ginger
- 2 teaspoons freshly grated lemon zest
- 1 cup toasted walnuts coarsely chopped
Instructions
- Preheat the oven to 350º, and generously butter two 8x5 inch loaf pans. I also line the bottom with a piece of parchment paper, cut to fit, and butter that as well - just a little extra insurance that it doesn't stick.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon, nutmeg, cardamom, pepper and ground tea [see note]. Set aside.
- In a medium mixing bowl, use a wooden spoon to combine the zucchini, brown sugar and honey.
- Add the eggs and mix well.
- Add the oil, vanilla, ginger and lemon zest and mix well.
- Pour the wet ingredient mixture into the flour mixture, and fold together until well combined and fairly smooth. Add the nuts and mix to distribute evenly.
- Divide evenly between the two loaf pans, and smooth the tops.
- Bake in the preheated oven for 55 to 60 minutes, until a toothpick or wooden skewer inserted near the center comes out with no more than a few moist crumbs.
- Cool in the pans for 5 minutes, then turn out onto a wire cooling rack. Once cool, wrap tightly to keep fresh at room temperature for a couple days - longer than that and it should go in the fridge. Freezes well for a couple months, if wrapped in plastic wrap and then foil.
Notes
It improves with sitting for a few days at room temperature, which gives the spices time to really meld and permeate every bite. That is why two loaves come in handy because it smells so good when it first comes out of the oven that you will not be able to resist.
On the other hand, it will taste mighty good at Thanksgiving time, when the zucchinis are long gone.
It will keep quite nicely until then, in the freezer – just make sure to snuggle it tightly in plastic wrap followed by foil, to prevent it from drying out. Enjoy Chai Zucchini Quick bread now and later? That is what I call relaxing.
Almond Shortbread
Tomato Jalapeno Jam
Chewy Carrot Cookies
Crispy Zucchini Fritters
Molasses Spice Bars
3 Light Summer Salads
Double Apple Bourbon Cake
Kale & Spicy Sausage Soup
Sweet Zucchini Cornbread
Mediterranean Orzo Salad
A great flavour combo!
Thanks HBM!
Did you know, one can basically do the same thing with cucumbers?
Yep it’s true, I tried it, and it was one of the best short breads I have ever made as far as taste. Mind you, I am no baker, or cook for that matter, I happen to be a carpenter, so, even if you just have basic skills like I do, cucumbers are great ingredient change of pace when in season and you are overrun with them… Cheers ya’ll…Oh, an thanks HMB for the cool ingredients list. MMMMMMM Tea!
Oh one more thing, can you delete that scam for cheaprates insurance posted July 20 2016 below, it really makes it look like you don’t care much for your site cleanliness here, such a bummer to get recipes and have to read this stuff in the comments section. I know this is an old thread, but it kind of angers me that scammers get away with posting here. I sure hope he cooks better than he can use the english language….
Zucchini is one of my gardening success stories 🙂 It is so funny how you can end up with a giant one, that has been hidden!
I have never tried Zucchini bread, but when I have a surplus I will be sure to use your recipe, probably with the addition of citrus as you suggested.
I hope you do GG – and congrats on the crop of zukes!
OMG! We had SO many gi-hugic squashes this year!! I’m sure I can still find one big enough for this recipe! Thank you!!
You’re welcome Aggie – I hope you love the bread 🙂
Love to bake and cook.In middle of my cookbook but always looking and loving others cooks and different recipes.
So i’m recreaturing all new recipes and old ones passed down from my great grandmother and now sharing it with my grand children.
Welcome Maria and best of luck with your project!
You’re right that too much zucchini bread tastes sweet, and only sweet – that’s its basic flavor. This looks like such an interesting recipe, one with actual flavor. Good stuff – thanks.
Thanks John – hope you give it a try!
I like to shred zucchini and store that in the freezer so I can make the bread in the winter. Takes up a lot less room than the bread itself. Interesting additions in your recipe; bet they make this bread extra-special.
Oh yes Kathleen – that works really well!
I must agree…there is nothing like a cup of tea in the afternoon. What a great excuse to slow down and savor the small moments in life. This bread looks wonderful. Thank you for sharing. What a delicious way to end my weekend and start my week.
Thanks Monet!
We’re lucky to live very close to the school (drive like 5 minutes). We usually have 30-60 minutes before heading out again for activities, so we do have some “snack time” or “tea time” for me. That’s probably the only time for us to kind of not doing anything. It helps us to rejuvenate! Of course that’s my 2nd or 3rd cup of coffee/tea of the day. I’d love this bread for the 3 pm tea time. 🙂 I’ve made zucchini muffins before and kids loved it. Next time should be this bread!
Thanks Nami – I hope you all enjoy it!
I love this, Donalyn!
Thanks Jen!
Hi, I found this link from your old recipe on the DLYN website. Do you have the chai zucchini bread recipe with the orange zest and brewed black tea posted elsewhere or did you end up liking this new recipe even better? 🙂
Thank you!
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