Monday, July 2, 2012

Chocolate Chip Zucchini Bread

During the summer...stuff happens.  Everyone is really busy and a zucchini that looked itty bitty one day can be elephant size in no time.  They aren't that great to saute for dinner, but an over-sized zucchini monster is the perfect time to break out a good zucchini bread recipe.  The best zucchini bread is super moist and full of cinnamon and nutmeg.  It is a summer staple that I've loved forever.  Some people like to squeeze the excess water out of the zucchini to concentrate the flavor.  I do not do this because I want to keep all that delicious moisture locked into the bread!  Better super moist cake than super zucchini-ish flavor, right?  Right.  Here's a hint.  If you have tons of zucchini, make this recipe up and give it to your neighbors.  They will love you so much more than if you just unload piles of raw veggies on their doorstep, I guarantee it!  I love making it in a square 10x10 pan so that I can slice up huge sections, wrap them in plastic and give them away as treats for friends.  You could also do 2 loaves or about 18 muffins instead.
Chocolate Chip Zucchini Bread
1 1/2 cups white flour
1 1/2 cups wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup brown sugar
2 eggs
3/4 cup plain yogurt
1/3 cup milk
1/3 cup oil
1 tsp. vanilla
2 1/2 cups shredded zucchini
10 oz. bog dark chocolate chips

1.  Mix together all of the dry ingredients in a large bowl.
2.  Whisk together all the wet ingredients until combined well.
3.  Shred the zucchini in the food processor or with a box grater.
4.  Toss the chocolate chips with 1 Tbs. flour so that the chips don't sink to the bottom of your bread.
5.  Add the wet ingredients to the dry ingredients and mix until just combined.
6.  Add the zucchini and chip and again mix until just combined.  You do not want to overmix.
7.  Spray a 10x10 pan with non-stick spray and pour batter into the pan.
8.  Bake in a preheated 350 degree oven for 50 minutes, until cooked through but still very moist.
9.  Allow to cool before removing from the pan and slicing up!

One Year Ago: Lemon-Parmesan Crusted Tilapia
Two Years Ago: Greek Orzo Pasta Salad

1 comment:

  1. Emily brought some home and it was out of this world. I took some in for my co-workers and they raved about it. One co-worker even brought in 2 huge zucchini and gave them to me. I think it was a hint to make the bread.