As I already mentioned, my zucchini plant is smaller than most peoples’ zucchini fruits. I don’t know what happened to the garden bed where I planted all my squash. It’s like someone sprinkled Miracle-Gro’s evil twin sister on it. My parents’ 85 year old friend stopped by today remarking about how disappointed he was with his zucchini this year because he’s only gotten a few fruits. I showed him my 6-inch plant with all four of its leaves and he literally could not believe that it was really a zucchini and not some impostor. I think that in all 85 of his years, he’s never seen anything so preposterous. There you have it. I’m 28 and I’ve seen everything.
On the other hand, my other friends’ zucchini plants are producing more fruit than any sane person would know how to use, so I’ve become the universal zucchini deposit box. I now have more zucchini on my counter than I ever could have grown on my own and I’m searching for more and more creative ways to use it. I have made chocolate chip zucchini muffins before. I decided to try the same recipe in a loaf pan and was glad that it worked out perfectly.
This chocolate chip zucchini bread is almost healthy. Until you cover each slice in butter or cream cheese. :)
Adapted from Food Network
- Preheat oven to 350 degrees. Grease two 8.5x4.5x2.5-inch bread pans.
- Whisk together flour, baking powder, salt, spices and baking soda.
- In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil (and yogurt, if using), vanilla, zucchini, and chocolate chips. Stir in sifted ingredients.
- Pour into loaf pans and bake for 50-60 minutes. Prick a toothpick in the center of the loaf to test for doneness. The bread will be done when the toothpick only has a few crumbs remaining. Let cool in the pan for at least 20 minutes. Run a knife along the edges of the pan and transfer the bread to a wire rack to cool completely. Serve plain or with cream cheese or butter.