zucchini chocolate chip bread.

zucchini chocolate chip bread.

Makes 2 loaves or approximately 2 dozen muffins.
3 large eggs
1 c. olive oil, vegetable oil, or melted butter
1 1/3 to 1 3/4 c. granulated or turbinado sugar (depending on desired sweetness)
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/8 tsp. ground of freshly grated nutmeg
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. fine sea or table salt
2 c. grated, packed zucchini (from about 10 oz. or 2 smallish zucchini)
3 c. all-purpose flour
1/2 c. chopped walnuts or pecans (optional)
1 to 2 c. chocolate chips (or other add-ins such as dried fruit)

Preheat oven to 350 degrees.

Generously grease and flour (or coat with a nonstick spray) two loaf pans (8x4 or 9x5). Alternatively, you can grease 24 standard muffin cups or line them with paper liners.

Whisk eggs, oil or butter, sugar, and vanilla in the bottom of a large bowl. Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over wet ingredients and whisk them in well. Stir in zucchini. Gently stir in flour, mixing only until flour disappears. Stir in chocolate, nuts, or other add-ins.

Divide between prepared pans and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. (Muffins will bake much more quickly, approximately 20 to 25 minutes.) Allow to cool for 10 minutes in pan on a rack before inverting and removing from pans, or just allow to cool completely in pans. Store wrapped in foil at room temperature for up to 5 days.

Recipe shared by Molly Leverenz. Original recipe from Smitten Kitchen.