Monday, August 16, 2010

Chocolate Chip Zucchini Bread

I am on a chocolate chip zucchini bread kick this summer and I have the jiggly stomach to prove it. It really is one of the easiest baked snacks/desserts you can make. It requires no mixer, you can whip it together fast, it uses typical pantry items and makes 2 loaves. You can't beat that! Also, removing the chocolate chips makes it dairy free, which is unusual for baked goods.

I use this recipe by Paula Dean, but it is a pretty typical recipe. I will cover the basic steps below, but consult the recipe for more details.

First grate up one medium sized zucchini, to make about 2 cups. I grate it by hand, it's really easy to grate.

Mix together all the dry ingredients, except sugar. I don't use nutmeg, just cinnamon. Technically you should probably sift it together, but I just don't have the patience for sifting. I've tried it, I just can't do it. Maybe I need a different sifter?

In another bowl, mix 3 eggs with a fork or whisk until they are light and airy.

Add the sugar and mix together.

Add the oil and vanilla. Mix it all together.

Add the zucchini.

Add the flour mixture.

Stir in the chocolate chips.

Pour batter into two 9" bread pans.
I have one in our family who won't eat nuts, so I mixed the nuts into only one pan.

Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out clean.

You can eat one and freeze the other, or you'll be surprised how fast both loaves will disappear.

You will love this and kids will too.
And they won't even notice that they are eating a vegetable.

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