Wednesday, July 29, 2009

Zucchini-Chocolate Chip Bread Recipe

Zucchini is abundant this time of year. Using zucchini I grew, I recently made a zucchini-chocolate chip bread. This recipe provides enough batter for two loaves; I froze the second bread.

3 cups - Flour (I used half whole wheat and half white)
½ cup - White sugar
¾ cup - Brown sugar
1 tsp. - Baking powder
1 tsp. - Baking soda
½ tsp. - Kosher salt
1 tsp. - Cinnamon
3 - Eggs, whisked
2 cups - Grated zucchini (about 2 medium zucchini)
¾ cup - Canola or other neutral-flavored vegetable oil
3 tsp. - Vanilla extract
1 cup - Chocolate chips (preferably semi-sweet)
1 Tbs. - Butter or oil (to coat loaf pan)

1. Heat oven to 350°. Grease loaf pan(s) with butter or oil.

2. Combine first seven (dry) ingredients in a bowl and set aside. In a large bowl, mix together eggs, zucchini, oil and vanilla. Add dry ingredients to wet mixture and gently fold until just combined. (Batter will be thick.) Add chocolate chips until just combined.

3. Pour batter into loaf pans. (If you have only one pan, refrigerate remaining batter and bake after first loaf is done.) Place pan on middle rack in oven. Bake for about 35-40 minutes (time will vary depending on your oven). Loaf is done when a toothpick is inserted into the middle and comes out moist. (I like the bread a little gooey, so I remove it when a little batter still clings to the toothpick.)

4. Place loaf pan on a wire cooling rack (if you have) and let bread sit in pan for 15 minutes. Remove bread from pan and let completely cool on rack. If there are any leftovers, wrap in foil. Store in refrigerator or at room temperature, depending on personal preference.

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