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Chocolate Chip Zucchini Bread Recipe

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“Every summer my mother and I try to bake as many loaves of this bread as possible. It’s hard—my five children eat them as soon as they’re cool enough." —Beth Sine, Faulkner, Maryland

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Chocolate Chip Zucchini Bread Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 24 Servings

20 60 80

Ingredients

3 cups all-purpose flour
2 cups sugar
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs
1 cup canola oil
3 teaspoons vanilla extract
2 cups shredded zucchini
1-1/2 cups semisweet chocolate chips
1 can (8 ounces) unsweetened crushed pineapple, drained

Directions

In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt and baking powder. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the remaining ingredients.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 270 calories, 13 g fat (3 g saturated fat), 26 mg cholesterol, 171 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Chip Zucchini Bread in Simple & Delicious August/September 2010, p55

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