This has been a family favorite for oh about 9 years. While I was in massage school, a friend in school shared her recipe. I have had to make a few changes due to allergies. But my sons could eat an entire loaf in one sitting if I allowed them to.
I would normally make a double of this recipe. But I cut it back down for you all. This bread freezes wonderfully so making double just makes sense to me.
The other thing I do with the zucchini. I remove the skin. This was my trick to get a green “veggie” into my son. He was a very picky eater. Veggies were not high on his yes list. So I tried different things to get them into him and this was his favorite. He was I think 8 before we told him what was in it.
But I will food saver it and freeze it so I can pull that out and whip up some bread when we are all out in the freezer.
Chocolate Chip Bread is wonderful any time of year!
As a side note, I am not kidding about the grease and flour. The Chocolate chips in the bread will stick to the container making it very hard to get the loaf out nicely.
Chocolate Chip Bread
1 1/2 Cup All Purpose Flour
1 tsp Ground Cinnamon
1/2 rounded tsp Baking Soda
1/2 tsp Salt
1/4 rounded tsp Baking Powder
! Cup Sugar
1 Cup peeled finely shredded Zucchini
1/4 Cup Oil
1 Cup Chocolate Chips (a few extra never hurt)
Preheat the oven to 350°F.
Grease and flour two loaf pans.
In a medium bowl combine Eggs, Sugar, Zucchini, and Oil.
Sift in the Flour, Cinnamon, Baking Soda, Salt, and Baking Powder. Stir until just combined. Batter will be slightly lumpy.
Fold in Chocolate Chips.
Pour batter into loaf pans.
Bake 45-55 minutes or until a toothpick inserted into the middle comes out clean.
Cool on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
** To freeze wrap bread in plastic wrap. Then wrap in foil. Label the outside. Put into freezer bag. **