I usually only make zucchini bread about once a year. And every year, I wonder why. It’s easy, delicious and I consider it a health food because it has vegetables.
Growing up we always grew zucchini and I remember having so much that we’d be begging neighbors to take it off our hands. The last two years I’ve tried to grow my own, and for one reason or another they died. All of them! It’s getting really annoying.
So even though this isn’t homegrown zucchini bread, it’s still pretty amazing. I love how it stays moist days later. Lately I’ve been adding cinnamon into baked goods, just because I’m obsessing over fall, and that extra bit of spice takes this bread over the top.
Nuts or raisins are also good additions, but I prefer chocolate chips. After all, I like my breakfast to taste like dessert.
Chocolate Chip Zucchini Bread (recipe adapted from Ravenscroft Inn)
- 3 c flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 1 tbsp cinnamon
- 3 eggs
- 1 c oil
- 2 c sugar
- 2 tsp vanilla
- 2 c zucchini, grated and well drained (I pat dry with paper towels)
- 1 c chocolate chips (or raisins, nuts, etc)
- In mixing bowl, combine flour, soda, salt, powder and cinnamon. Set aside.
- In separate bowl whisk together eggs, oil, sugar and vanilla.
- Add dry to wet ingredients, stirring until combined.
- Fold in zucchini, then chocolate chips.
- Pour into a greased loaf pan and bake at 350 for 60-70 minutes, or until toothpick inserted in middle comes out clean.