Zucchini Bread with Chocolate Chips
Basic Zucchini Bread or Chocolate Chip Zucchini Bread
(thank you wedding present 40th anniversary Betty Crocker cookbook)
3 c. shredded zucchini
1 2/3 c. sugar
2/3 c. vegetable oil
2 tsp. vanilla
3 c. flour (white or wheat)
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1/2 cup coarsely chopped nuts -my kids would say, scratch that and add chocolate chips instead. Follow your taste buds here, maybe add both.
1 c. chocolate chips
1/2 c. raisins -if you’re going for chocolate chips, forget about it- don’t make me gag.
Heat oven to 350. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 or 9 x 5 x 3 inches. Mix zucchini, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted into the center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing (good luck with that). Wrap tightly and store at room temperature for up to 4 days, or refrigerate up to 10 days. Or if your house is like mine, don’t stray to far in the hour after the bread has left the oven or you won’t get any at all.
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