Tuesday, August 3, 2010

Chocolate Chip Zucchini Bread

The warm weather and lots of rain we have been getting here in Illinois has lead to an overabundance of HUGE zucchini in our garden. As a result, I have made 8 loaves of awesome zucchini bread and frozen a bunch of them. Every morning I have a slice with some cream cheese and it makes a really tasty breakfast. Here is the recipe:

Chocolate Chip Zucchini Bread
adapted from Paula Deen

3 cups flour
1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking soda
3 eggs
2 cups sugar
1 cup vegetable oil
2 tsp. vanilla extract
2 cups grated zucchini
1 cup semisweet chocolate chips
1 cup chopped nuts (use whatever you like, I used pecans in some, walnuts in others)
The zest from one orange

Preheat oven to 350 degrees F. Spray 2 9x5 inch loaf pans really well with cooking spray.

Sift together the flour, baking powder, salt, spices, and baking soda.

In a large bowl, beat the eggs until they are light and fluffy. Add the sugar and continue beating until well blended. Beat in the oil and vanilla. Stir in the zucchini, nuts, chocolate chips, and orange zest. Stir in the sifted ingredients. Pour into prepared loaf pans.

Bake for 50-60 minutes or until a skewer inserted in the middle comes out clean. Remove from oven, cool in pans for about 5-10 minutes, and then cool on a rack. It can be served at room temperature but I really like it chilled.

Makes 2 loafs.


  1. This sounds delicious! I think you sold me with the cream cheese! Might have to give this a try. Oh- and love the pic! She's so cute. :)

  2. Here's another Zucchini recipe if you want it. They are YUMMY!And a nice alternative to FF or mashed potatoes

    Zucchini Oven Fries
    1/4 cup dry breadcrumbs
    1/4 cup (1 ounce) grated fresh Parmesan cheese
    1/4 teaspoon seasoned salt
    1/4 teaspoon garlic powder
    1/8 teaspoon freshly ground black pepper
    2 tablespoons fat-free milk
    2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
    Cooking spray
    Preheat oven to 425°.

    Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

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    HUGE zucchini!