Sunday, July 4, 2010

Chocolate Chip Zucchini Bread

Happy 4th of July! This recipe is one of my favorites. It's easy, it always turns out, and it's delicious. A loaf or two will be joining us tonight as we watch fireworks in the park. I usually substitute applesauce for either the eggs or the oil, depending on if we are sharing with vegan or weight-loss minded friends. Last year, when we had more zucchini then I knew what to do with, we grated it and froze it in 2 cup portions so it would be ready to use in this recipe. We have a few batches worth left, just enough until zucchini season this year!  Enjoy!
Chocolate Chip Zucchini Bread

3 cups flour
1/2 cup white sugar
1 cup brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp baking soda
1 tsp cinnamon
3 eggs
2 cups grated zucchini
3/4 cup oil
3 tsp. vanilla
1/2 cup chopped walnuts (optional)
6 oz mini chocolate chips

Mix all of the dry ingredients together, then add the wet ingredients.  Mix in the nuts and chocolate chips last.  Grease pans.  This batter can be poured into 2 loaf pans or 4 mini loaf pans or muffin pans.  Bake at 350 degrees.  Large loaves take 50-60 minutes, mini-loaves 30, and muffins 15-20 minutes.

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