Right about now, it appears that everyone on the planet (or at least the majority of the blogging world) is lamenting about the proliferation of their zucchini plants.
And then there’s me – the girl who killed a mint plant.
Safe to say, the only zucchini I get is from the market.
One year ago: Eggplant Parmesan
My favorite Chocolate Chip Zucchini Bread – adapted (I think) from taste of home
3/4 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini
1 1/2 cups flour (I usually combine all purpose with whole wheat)
1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp cinnamon
1 cup chocolate chips (regular or mini)
Preheat the oven to 325 degrees. Spray an 8 or 9″ loaf pan with nonstick spray and set aside.
In a large bowl, beat together the eggs, sugar, oil, vanilla and zucchini. In a separate bowl, whisk together the flour, baking powder and baking soda. Add the flour mixture and chocolate chips to the egg mixture and stir gently until just combined. Pour into the loaf pan and bake for 50-60 minutes, or until a tester comes clean from the center. Remove from the oven and allow to cool.