Chocolate Chip Zucchini Bread:
I seem to make this A LOT. Its usually on a lazy Sunday afternoon when we get in the mood for a treat and I have some extra zucchini’s in the fridge. All the other ingredients are mostly staples of the cupboard. Michael and I love this bread so much and it usually doesn’t last very long. We usually spread butter over the top (because of course a ton of sugar isn’t enough so we have to add fat too) and drink it with hot tea. We can never wait for it to cool down before eating so the butter melts into the bread and it becomes this buttery, chocolately mess of heaven. Its great for an after dinner dessert or for a yummy breakfast the next morning. Enjoy!
Preheat Oven to 350 degrees
1 1/2 cups all purpose flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded zucchini, unpeeled
1/4 cup cooking oil
1 cup semi-sweet chocolate chips
1. Grease the bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
2. In another medium bowl combine egg, sugar, zucchini, and oil. Add zucchini to mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in chocolate chips. Spoon batter into prepared pan.
3. Bake in a 350 degree oven for 1 hour or until a wooden pick comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Enjoy!