Ranch Recipes - Chocolate Chip Zucchini Bread
Come the late days of summer we become overrun with zucchini. It's a full blown invasion on my countertops. After the family gets their fill of grilled zucchini, zucchini relish, zoodles, and just the plain sight of the green little beasts, we turn to Chocolate Chip Zucchini Bread!
Sadly this receipt only take about 2 of my medium/large veggies so I have a make batch after batch. I fill up the mini disposable aluminum loaf pans, 5 per batch. These make great little harvest gifts for our loyal egg customers.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
2 cups sugar
1 Tablespoon vanilla extract
2 cups grated zucchini
1 1/4 cups semisweet chocolate chips
Instructions
Preheat the oven to 350ºF. Spray loaf pans with non stick spray.
In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
In a separate large bowl, whisk together the eggs, vegetable oil, sugar and vanilla extract until light and fluffy, about 2 minutes. Fold the dry ingredients into the wet ingredients just until combined. (The batter will be very thick.) Fold in the grated zucchini and chocolate chips.
Divide the batter evenly between the two prepared pans and bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans then transfer them a cooling rack to cool completely. Slice and serve.
This bread is super sweet and savory. But since I like to do things over the top, sometime I spread on a little honey butter too.