Zucchini Chip Loaves
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
YIELD: 2 loaves (12 slices each).
This bread has won many ribbons at our fall fair. The recipe yields two nicely spiced loaves—one for eating and one for sharing. I like to make it for family and friends. —Chantelle Ross, Forest Grove, British Columbia
Ingredients
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3 cups all-purpose flour
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2 cups sugar
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3 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon ground allspice
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3 large eggs
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2 cups grated zucchini
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1 cup canola oil
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3 teaspoons vanilla extract
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1 cup semisweet chocolate chips
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1 cup raisins, optional
Directions
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1.
In a large bowl, combine the first seven ingredients. In a small bowl, beat the eggs, zucchini, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and raisins if desired.
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2.
Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.
Nutrition Facts
1 slice: 266 calories, 12g fat (3g saturated fat), 27mg cholesterol, 120mg sodium, 38g carbohydrate (25g sugars, 1g fiber), 3g protein.
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