One of the best things about having a summer vegetable garden is the fresh, yummy produce. One of the veggies I always grow is zucchini because it is so easy to grow and produces like crazy. I got so many this year I was giving them away but not all of the extras found new homes. I shredded, vacuum sealed and froze a bunch of them. So, that way I could bake zucchini bread into the colder months with my own home-grown squash. How cool is that??
Chocolate Chip Zucchini Bread
1 Cup Chopped Walnuts
1 Cup Chocolate Chips
2 Cups White Sugar
1 Cup Vegetable Oil
3 1/2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Baking Powder
2 Cups Grated Zucchini
1 Teaspoon Vanilla Extract
Preheat oven to 350 degrees F.
Whisk together flour, baking soda, salt, cinnamon, and baking powder.
In a large bowl, beat the eggs. Gradually beat in sugar, then oil.
Add flour mixture alternately with zucchini into the egg mixture.
Stir in the chocolate chips, walnuts, and vanilla.
Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
Bake on lowest rack of the oven at 350 degrees F for 55 minutes.
Let cool for 10 minutes in the pan, and then turn out onto racks to cool completely.