Summer is over and we still have too much zucchini from our CSA. Ilyssa decided the most appropiate thing to do on Sunday, after running a half marathon was to bake. I think she is crazy, because if I ran a half marathon, I would be in bed all day or on a massage table or in the hospital. She made this fantastic zucchini bread with chocolate chips and walnuts. If you have some zucchini lying around, give it a shot. You might want to halve the recipe below unless you need two loaves of zucchini bread.
Zucchini Chip Bread – Adapted from The Taste of Home Baking Book
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 3 eggs
- 1/2 cup unsweetened applesauce (We used sweetened it worked out fine)
- 1/2 cup canola oil
- 1 tablespoon grated orange peel (We didn’t have any, so we left it out, still tasted great!)
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
- 1 cup (6 ounces) semisweet chocolate chips
Directions
- In a large bowl, combine the flour, sugar, baking soda, salt, nutmeg, cinnamon and baking powder. In another bowl, whisk the eggs, applesauce, oil, orange peel and vanilla. Stir into the dry ingredients just until moistened. Fold in the zucchini, nuts and chocolate chips. Transfer to two greased 8-in. x 4-in. loaf pans.
- Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
