Chocolate Chip Zucchini Bread

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The other day my principal walked into my classroom with a zucchini the size of a small child. He said a parent had grown it in her garden, and had brought it into the school office as a gift. The office staff wasn’t quite sure what to do about it, so they brought it upstairs to me. What does one do with a 20 pound zucchini? It’s not hard to guess. This is me we’re talking about.

Chocolate Chip Zucchini Bread is pretty much the only option I considered as I stared at the massive zucchini that was taking up the entirety of my school bag. I was somewhat distracted the rest of the day, when I thought of that gigantic vegetable, waiting for me to turn it into a chocolaty dessert. When I did get home, I realized I didn’t have time to do anything with that colossal zucchini that night. I was going to Harry Potter Trivia Night and I had to shift mindsets from chocolate chips and zucchini to house elves and potions and Hogwarts and spells. Zucchini bread making would have to wait until the weekend. When I thought about it a little more, it definitely seemed like a Sunday project. I stopped thinking about it for the evening, and focused on winning 6th place out of 31 Harry Potter trivia teams. No big deal, but actually kind of impressive if I do say so myself.⚡⚡⚡

Sunday rolled around and I was ready. I had my industrial sized food processor ready to rumble, and I had just picked up a couple of new four-pound bags of chocolate chips (shoutout Costco). It was only after I had made two loaves of zucchini bread and over 30 muffins, did I realize the shear enormity of this vegetable. My kitchen was covered in zucchini products. My food processor had been run so many times that I’m sure it was exhausted. My fingers were stained green and I was running out of baking pans. And that is exactly why I could not believe that I was still staring at over half of that zucchini left sitting on my counter. The Costco chocolate chip bag was almost empty. Almost a dozen eggs were gone. And that zucchini wasn’t even nearly finished. I looked at the clock. It was late. The rest of the zucchini would have to wait until another day to be shredded up for dessert-like purposes.

Of course, I could just eat the rest of the zucchini that week as part of some healthy dinners, but that doesn’t seem like it would involved chocolate and/or sugar and butter, so zucchini brownies it is, I think. Stay tuned…

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Chocolate Chip Zucchini Bread

Ingredients

• 3 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 3 eggs
• 1 cup vegetable or canola oil
• 2 cups granulated sugar
• 1 tbsp vanilla extract
• 2 cups grated zucchini
• 2 1/2 cups chocolate chips

Instructions

1. Preheat the oven to 350 F. Cover a 9x5 inch loaf pan in cooking spray and set aside.

   In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

   With an electric mixer, whisk together the eggs, vegetable oil, sugar and vanilla extract for 1 minutes. Stir in the dry ingredients, and then fold in the zucchini and the chocolate chips.

   Pour half of the batter into the loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool for at least 30 minutes before cutting and serving.

Recipe Notes

Recipe adapted from Just a Taste.

This recipe yields two 9x5 inch loaves of zucchini bread

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