Chocolate Chip Zucchini Bread
Mama always said to eat your vegetables! Neither of us grew up eating zucchini bread too often and were pretty hesitant to the idea of incorporating vegetables in a sweet bread (especially since Whitney doesn’t like carrot cake). And then it happened: we tried it…and we loved it. So, here is our version of zucchini bread. If you have zucchini growing in your backyard, this is a great opportunity to use them. It’s the perfect sweet bread for a summer dessert, garden party (does anyone have those?), or weekend breakfast.
1/2 cup vegetable oil
1 cup sugar
1 cup finely grated zucchini (about one medium-sized zucchini)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup milk chocolate chips
Preheat oven to 350°. Butter and flour a 10″ loaf pan.
In a large bowl (or electric mixer), whisk together first five ingredients (egg/oil/sugar/zucchini/vanilla) until smooth. Set aside.
In a medium bowl, combine the next five ingredients (flour/baking soda/baking powder/salt/cinnamon).
Add 1/2 of the dry mixture to the wet mixture and stir until combined. Repeat with the rest of the dry mixture. Stir in the chocolate chips with a spatula and transfer batter to the loaf pan, spreading it evenly within the pan.
Bake at 350° for about 45 minutes, or until a toothpick comes out clean (except for the melted chocolate) from center. Transfer to a cooling rack and allow to cool for at least 15 minutes.
Makes one 10″ loaf.