Paula Deen has a recipe without butter: Chocolate Chip Zucchini Bread

Over the past two weeks, I have been harvesting lots of zucchini from our vegetable garden, which you can read about here and here.

Zucchini is one of those vegetables that I have very little experience. I am used to sautéing it or using it as part of a crudite (boring), but about a year ago (cue the Alleluia chorus), I found the most amazing recipe for zucchini bread. Paula Deen’s Chocolate Chip Zucchini Bread is wonderful as a breakfast treat or a great dessert. It is one of my favorite recipes to share. In fact, I just made some for my Aunt, Uncle and Cousin as a thank you gift. They hosted us for the day at their amazing home on a beautiful lake. The kids had an amazing time swimming and going out on the boat. (Look for more pictures of our trip later this week). 

The recipe doesn’t have any butter, but it does have a bit of orange zest, which totally makes the recipe. It is my absolute favorite zucchini recipe, and I have experimented a little bit with it over the past year, and have found a way to make muffins too. The muffins are more portable, and they bake faster than the conventional bread recipe, which means we get to enjoy them sooner.

To make Chocolate Chip Zucchini Muffins, mix all the ingredients according to the recipe. Prepare two 12 cup muffin tins by spraying with cooking spray. Bake in a 350 degree oven for 20-30 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes in the muffin tin then remove and cool to room temperature on a cooling rack.

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