How much is enough zucchini
Every year about the beginning of August I make a vow to myself that I will not plant another zucchini for as long as I shall live. I make this promise because every year because it seems that no matter how much zucchini I pick and use, there is more zucchini waiting on the vine calling my name. I have so much zucchini I run out of ideas on what to do with it. Cold zucchini soup, zucchini pancakes, grilled zucchini, fried zucchini, zucchini parmesan, and lastly, zucchini bread. This year I have decided to make Zucchini-Chocolate Chip Bread. I have made 6 loaves so far and have not even scratched the zucchini surface of my fridge. Tomorrow night we are going to a friend’s house for dinner. Wanna know what I am bringing? You guessed it! Zucchini-Chocolate Chip Bread. Hope he likes it. Here is the recipe. Hope you like it too.
Zucchini Chocolate Chip Bread
Yield: 2 loaves
3 eggs
½ cup butter, melted
¼ cup canola oil
1 1/2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
1/8 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350°F.
Spray two 8×4 inch loaf pans with non-stick cooking spray.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts and chocolate chips if you are using them.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Cool before slicing. Happy Eating!
