Monster Zucchini Part 4: Chocolate Chip Zucchini Bread

This bread turned out great! Definitely the best zucchini bread that I've made. Compared to the last one we posted, which was pretty much just a wet, buttery sponge, this was moist while retaining some chew an a nice bready texture. Also, to my surprise, I liked that this recipe used only cinnamon as opposed to an array of baking spices, and of course adding chocolate is never a bad thing. In the future I'd like to add walnuts as well, but enough of my friends here are anti-walnut that I thought it was best to leave them out this time.


Chocolate-Chip Zucchini Bread
Makes 2 loaves

3 cups flour - up to 2 can be whole wheat, which adds texture
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 tbs cinnamon, ground
3 large eggs
1 3/4 cups sugar
3/4 cup canola oil
1 tbs pure vanilla extract
2 1/2 cups zucchini, grated
1 1/4 cups chocolate chips
1 cup chopped walnuts (optional)

Preheat to 350 and grease two loaf pans. Combine all of the dry ingredients. Cream together the eggs and sugar, then add the oil and vanilla. Fold this into the dry ingredients, followed by the zucchini and chocolate chips (if your zucchini is dripping wet, squeeze out a little of the water before you add it, but don't make it entirely dry as it keeps the bread moist). Pour into the pans and bake for about an hour, until well browned.