Friday 29 Aug 2014

Chocolate Chip Zucchini Bread

Another zucchini recipe!  By the way, I froze some of the zucchini muffins and now I take them out one at a time to enjoy for breakfast, or lunch.  You can do the same with this bread.  Sorry there are no pictures this time but I promise you, it’s very easy!

Chocolate Chip Zucchini Bread

3 cups all-purpose flour

1/2 tsp baking powder

1 tsp salt

1/2 tsp ground cinnamon

1 tsp baking soda

3 eggs

2 cups sugar

1 cup olive oil

2 tsp vanilla extract

1 large zucchini, grated

1 cup semi-sweet chocolate chips

 

Preheat oven to 350 degrees.  Grease two 9×5 loaf pans.

Sift together flour, baking powder, salt, cinnamon and baking soda in a large bowl.

In a separate large bowl, beat eggs until light and fluffy.  Add sugar and continue beating until well blended.  Stir in oil, vanilla, zucchini, and chocolate chips.  Add the sifted ingredients to the egg mixture and stir to combine.  Pour into the prepared loaf pans.

Bake for about 50 minutes.  A tooth pick inserted into the middle of the bread should come out clean.  Let loaves cool in pans on a wire rack for about 15 minutes, then remove the loaves and let cool completely before slicing.

To freeze, wrap tightly with plastic wrap.

 

 

 

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