The tale of two zucchini breads - which one reigns supreme?

I've been watching a wee too much Iron Chef. Secret ingredient here is zucchini.

It was the battle of sweet v. savory zucchini bread, one a recipe from Elise @ Simply Recipes, pitted against one from Hannah @ Honey & Jam.

I really wanted to like you, savory zucchini cheddar bread, I really really did. But it just wasn't in the cards. Was it the parsley + dill? The onions? Lack of sugar? I don't know. But alas, we're just not meant to be.

On the other hand, Elise's recipe for zucchini bread, which I put chocolate chips and dried cranberries in, was divine. And as a frequent zucchini bread maker with my trusted recipe, I can say that there's been a sub in the recipe card box, and Elise wins hands down.

Have a look for yourself ...





Here's the winning recipe, folks, brought to you by Elise at Simply Recipes. Well done, my dear. My hat's off to you (if I was wearing a hat). :)

Elise's Zucchini Bread

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chocolate chips (optional)
1 cup dried cranberries or raisins (optional)


Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.