Zucchini Bread With Chocolate Chips
This recipe is a great way to use up the never-ending supply of zucchini in the summer. You can bake this bread in regular bread loaf pans or those little foil loaf pans that are perfectly sized for giving away. This bread tastes great and freezes well, making a wonderful snack in a month or two when your memories of too much zucchini are starting to fade.
3 eggs
1 cup butter, softened
2 cups sugar
2 cups grated zucchini
1 tsp vanilla extract
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 tsp baking powder
3 cups flour
1 cup chocolate chips
Butter and flour loaf pan(s). Preheat oven to 350 degrees.
Beat eggs until light and fluffy; add sugar, butter, and vanilla extract – beat well. Stir in zucchini.
Combine dry ingredients and gently stir in. Stir in chocolate chips. Pour into prepared pan(s), filling 2/3 full.
Bake at 350 degrees for 40 minutes (small pans) or 60 minutes (large pan). Test by inserting a wooden toothpick in the center – it should come out "clean" when the bread is done.
Cool 10-15 minutes before removing from pan.
