I had been craving chocolate chip zucchini bread for a few days. Partly out of my desire to use up some of the zucchini from last week’s share before we get more this week and partly … I don’t know. I just really wanted it. I didn’t want an entirely chocolate bread or cake, which most of the recipes I had in my cookbooks were, I just wanted some nice zucchini bread, not terribly sweet, with a few chocolate chips for good measure. Yesterday afternoon I found a recipe online for Chocolate Chip Orange Zucchini Bread and it looked pretty good, so I used it as a jumping off point and made my own modifications. It turned out wonderfully.
Chocolate Chip Zucchini Bread – Sheri’s Modifications
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 1/4 cups grated zucchini
1 cup semisweet chocolate chips
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1. Sift or whisk together flour, baking powder, soda, salt, and spices.
2. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, and chocolate chips. Blend in sifted ingredients.
Turn batter into two greased 9 x 5 inch loaf pans or 4 mini loaf pans or one big loaf pan and two mini …
3. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.