, , ,

In September I visited my Auntie Pat in Wisconsin and as we parted she gave me her zucchini bread recipe.  So, the other day, I had one big zucchini left and thought the moment had arrived…zucchini bread time.  When I got out the recipe I noticed she had omitted the flour, so I got a recipe off the internet which was virtually identical.  I did NOT want to leave the house, so I settled on free substitution.  It turned out SO good that the last photo in this series, which was supposed to be of a cut piece of zucchini bread on a plate, never happened because I froze one loaf and we ate the other right up (we had guests, we were not TOTAL pigs…really.)

zucchini bread 1

zucchini bread 2zucchini bead 3 zucchini bread 4zucchini bread 5

(CHOCOLATE CHIP) Zucchini Bread

I substituted chocolate chips for walnuts (none on hand)

3 eggs

2 c. sugar (I used less…maybe 1 1/2)

1 c. vegetable oil (I actually used olive oil and it was great)

2 tsp vanilla

2 c. grated zucchini

1 cup walnuts (I omitted as I didn’t want to go to the store)

1 cup chocolate chips

1 tblsp orange zest

3 cups all purpose flour

1/4 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1 tsp nutmeg


preheat oven to 350

1.  sift together flour, baking powder, soda, salt and spices.

2. beat eggs til fluffy…add sugar and beat until blended.  Stir in vanilla, oil, zucchini, nuts, choc chips and orange rind.  Blend and turn into 2 greased 5 x 9″ bread pans.

3.  Bake at 350 for 50 minutes or until a pick inserted comes out clean…took more like 55 for me.  Remove leaves from pans and cool.  Chill before slicing (we didn’t do this…!)