Summer 2013 harvest: Chocolate Chip Zucchini Bread

zucchini plant

The age-old question – what to do with all that zucchini?  I’ve tried a lot of different zucchini bread recipes, but this one is the best by far:

Preheat to 325 degrees

Grease and flour six 2” x 4” mini-loaf pans

Beat 3 eggs until light and foamy

Mix in 1 cup vegetable oil, 2 cups sugar, 1 tablespoon vanilla extract, and 3 cups fresh grated zucchini (squeeze out water first)

Mix in 3 cups flour, 3 tlb unsweetened cocoa powder, 1 tsp salt, 1 tsp baking soda, and ¼ tsp baking powder

Mix in ½ cup chocolate chips

Pour into loaf pans and bake until a toothpick inserted into the center of the loaves comes out clean, approx. 45 min

zucchini bread

I like making the bread in the mini-loaf pans because I don’t have problems with how it bakes (in my oven, the large loaf pans get overdone around the edges, but still doughy in the middle) and they make for quick and easy gift-giving.

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