Chocolate Chip Zucchini Bread

On a recent summer day, I brought in what must have been the sixth giant zucchini from our garden. Having already made zucchini fritters, zucchini pakoras, Panzanella salad with tomatoes and zucchini, I was trying to figure out what to make with this one when I came across this wonderful recipe on Sally’s Baking Addiction. Super easy to make, it yields a moist chocolatey cinnamon-scented bread. Because you can’t taste the zucchini, I simply sold it to my kids as chocolate cake and they happily ate it for breakfast and dessert.

This recipe below has been adapted from Sally’s Baking Addiction.

Ingredients:

• 1 1/2 cup flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 cup semi-sweet chocolate chips

• 1/2 cup vegetable oil or melted coconut oil

• 1 cup granulated sugar

• 1 egg

• 2 teaspoons vanilla extract

• 1 cup shredded zucchini

Directions:

Preheat oven to 350° F. Grease a 9x5 inch loaf pan and set aside.

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. In a medium bowl, whisk the oil, sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Batter will be semi-thick.

Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. The bread is done once a toothpick inserted in the center comes out clean with just a few crumbs but no moist batter. Remove bread from oven and cool on a wire rack.