zucchini bread with miniature chocolate chips

In my freezer right now are at least a dozen if not more of these ziploc bags of shredded zucchini. One bag is a serving for a batch of zucchini bread. And I still have a few more giant zucchinis to work with!


I adapted this recipe from one I found online at allrecipes.com.

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs (I always use medium eggs when baking now. For some reason it seems to work better)
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar, packed
3 teaspoons vanilla extract
2 -3 cups grated zucchini, do not squeeze or drain excess moisture or liquid
1 cup miniature chocolate chips, semi-sweet (optional)

1. Grease two 8 x 4 inch bread pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the wet mixture, and beat well. Stir in zucchini and chocolate chips until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes (mine is always at least 1 hour), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.