If you’re anything like me, you are planning already looking ahead to planting a spring garden, though there may still be three feet of snow covering it at the moment. I’m currently trying to use up the frozen zucchini in my fridge to make room for the bounty of my sure-to-be amazing (read: weeds growing in every square inch) garden. The best way to do that is a double batch of chocolate chip zucchini bread, one for me and one to share!
3 Cups – all purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
2 cups white sugar
1 Cups canola oil
2 teaspoons vanilla extract
2 Cups grated zucchini
3/4 Cups (generous) chocolate chips
1. Preheat oven to 350 degrees. Prepare two 5-9in. bread-loaf pans with butter.
2. Sift flour, baking powder, salt, baking soda and spices.
3. In large bowl beat eggs until fluffy, while continuing to blend add sugar until combined. Stir in oil, vanilla, zucchini and chocolate chips. Stir in dry ingredients and pour into pans.
4. Bake for about 45 minutes. Let cool before serving.
This recipe makes two loafs of bread, so keep that in mind prior to whipping this up. It make a great gift, or surely your office mates will love it!
Our Chocolate Chip Zucchini Bread goes very well with tea. Obviously! We love pairing our recipes with tea. There are a few that we will think work well: