My absolute favorite quick bread is filled with zucchini and semi-sweet chocolate chips. It is sweet and gooey with chocolate, and while you can see the zucchini, the texture of it does not come through. It just makes the batter oh-so-moist. I have substituted blueberries for the chocolate, and it was yummy that way as well although I remain partial to the chocolate version. This bread is fabulous as a snack, dessert, or even for breakfast, and one loaf will last, well wrapped on the counter, about a week. The bread also freezes really well, and since the recipe makes two loaves, I make a batch every week or so and freeze the extra loaf for later. I also freeze shredded zucchini in three cup increments to use to make this bread when zucchini is not in season.
The recipe comes from Very Best Baking and is very similar to another favorite of mine from that site, Pumpkin Chocolate Chip Muffins.
So, if you're overrun with zucchini this time of year or just find a great deal on it at the farm market, whip up a batch and try it for yourself. This bread is also a great way to use eggs when you find yourself with too many to handle.
Chocolate Chip Zucchini Bread- makes two loaves
This bread is from Very Best Baking, and I do not alter the ingredients at all except that I add regular size chocolate chips rather than mini. For a picture of it with mini chocolate chips, click the link to the original recipe. The recipe calls for baking 60-70 minutes, but I usually begin checking it after 55 minutes to ensure that it does not over bake. It is usually ready around the 60 minute mark.
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
4 large eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups shredded zucchini (about 3 medium zucchini)
2 cups semi-sweet chocolate chips
Preheat oven to 350º F. Grease and flour two 8 x 4-inch loaf pans.
Combine all-purpose flour, whole-wheat flour, baking soda and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until well combined. Add eggs one at a time, beating well after each addition. Beat in oil and vanilla extract. Stir in flour mixture just until moistened. Fold in zucchini and chocolate chips. Divide mixture between loaf pans.
Bake for 60 to 70 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around the edges of pans. Remove from pans; cool completely on wire racks.