Friday, December 6, 2013

Chocolate Chip Zucchini Bread

This recipe is a staple in our family. It's easy and terribly good. The original recipe is from the Better Homes and Gardens New Cook Book. My adaptations are slight. Unlike most zucchini bread recipes, the original recipe has only a quarter cup of oil. I reduce the oil farther, and it is still moist. When the garden produces more zucchini than we can eat, I shred and freeze it for cold days like today when I don't mind the oven being on. It can be made vegan with an egg replacer. Since the first loaf is gone within half an hour of taking it out of the oven I normally make three loaves at a time.

So yummy! You are welcome.
Chocolate Chip Zucchini Bread

1 1/2 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
3/4 cup sugar*
1 cup finely shredded unpeeled zucchini
2 tbsp cooking oil*
2 tbsp apple sauce
1 egg
1/4 tsp finely shredded lemon peel**
1/2 cup semisweet morsels

*The original recipe calls for 1 cup sugar and 1/4 cup of oil.
** I use dried lemon peel

1. In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
2. In another mixing bowl combine sugar, shredded zucchini, cooking oil, egg and lemon peel and mix well.

3. Add flour mixture and stir until just combined.
4. Stir in chocolate chips.

5. Pour batter into a greased 8x4x2 inch loaf pan.

6. Bake in a 350 degree oven for about an hour or until a toothpick inserted in the center comes out clean. (When making 3 loaves, I rotate the loaves every 18 minutes)

7. Cool for 5-10 minutes before removing from pan and cool thoroughly on a wire rack. Or eat it all before completely cooled. The loaves can be frozen. I usually wrap them in cling wrap and then in aluminum foil.


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