I f you grow your own zucchini you often find that you have more than than you can deal with. Zucchini bread is a great way to use up your surplus zucchini. From a nutrition standpoint, it’s a home run. It has zucchini – a known vegetable – and vegetables are good for you. It has chocolate – known to be derived from beans – and beans are good for you. So in terms of “health food,” chocolate zucchini bread has it all.
* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 2 cups grated zucchini
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 cup semisweet chocolate chips
1. Preheat your oven to 325 degrees F. Lightly grease two 9×5 inch loaf pans (PAM spray works fine…and lightly flouring the inside of the greased pan doesn’t hurt).
2. In a large bowl combine eggs, sugar, oil, grated zucchini and vanilla. Beat well. Stir in the flour (you might want to sift it in), baking soda, salt and cinnamon. Fold in the chocolate chips and then pour the batter into the greased loaf pans.
3. Bake for 50 to 60 minutes. Check doneness by inserting a toothpick which, when pulled out, should be clean. Since there is melted chocolate in there, you’ll need to poke the loaf in a few different places till you get only batter as opposed to chocolate.
4. When done let it cool for about 20 minutes. After 20 minutes you’ll then be able to get it out of the loaf pan. Then let it thoroughly cool. When completed cooling you can wrap it in aluminum foil and place in the refrigerator.
IMPORTANT NOTE: Right after removing it from the loaf pan, it is still warm. This is the OPTIMAL time to cut a few slices for yourself just to make sure that you cooked it correctly.