Tuesday, August 12, 2014

Chocolate chip zucchini bread

It is summer and time for fresh vegetables, which means that we have an abundance of zucchini and we need to find something to do with it all. My mom likes to roast it and eat it seasoned with other vegetables but that doesn't work for me as I do not actually like zucchini unless I can't taste it. Enter zucchini bread. But even that is too healthy for me so I added chocolate chips to the recipe and it turned out pretty good - edible, even. In case you are also suffering from a glut of zucchini here is the recipe to try out.

2 cups sugar
1 cup vegetable oil
3 eggs
3 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
2 cups of peeled, shredded zucchini
1 cup chocolate chips

Preheat the oven to 350 degrees F. In a large mixing bowl beat the sugar, vegetable oil, eggs, and vanilla together until well blended. In a separate bowl combine the flour, salt, cinnamon, baking soda, and baking powder and mix well. Slowly beat the dry mixture into the wet mixture until the dry mixture is well incorporated. Stir in the zucchini and the chocolate chips. Grease two 8x4 inch loaf pans and split the batter between the two loaf pans, filling them approximately half way. Bake for 50-60 minutes or until a toothpick inserted in the loaf comes out clean. Let the loaves cool for 10 minutes and then turn the loaves out onto racks to cool completely. If you want to bake mini loaves, try cutting the baking time down to about half an hour.

This produces a loaf in which you can't really taste the zucchini and you get little bits of sweetness from the chocolate chips throughout the loaf. Enjoy!

No comments:

Post a Comment