Ingredients:
• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoons baking soda
• 1 tablespoon cinnamon
• 2 cups grated zucchini ( the smaller the shred the smoother the texture)
• 3/4 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups milk chocolate chips
Directions:
• Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
• In a medium bowl, combine flour, sugar, baking soda, baking powder, and cinnamon with a whisk. Set aside.
• In a large bowl, beat the eggs.
• Add the grated zucchini, oil, and vanilla. Mix well to combine.
• Add the dry ingredients and the chocolate chips to the zucchini mixture. Gently stir just until combined. Do not overmix.
• Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
• Cool in the pans for 15 minutes, remove from the pans, and cool on a wire rack.
Tips:
• Don’t squeeze the juice out of your shredded zucchini, to ensure that signature “fudge-like” interior that sets a great quick bread apart from a mediocre one.
• There is no need to peel the zucchini.
• This recipe should be baked in 8×4-inch loaf pans.
• Store zucchini bread at room temperature for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to refrigerate or freeze it.
• To freeze, cool completely, wrap tightly in plastic, then place in zip freezer bag for up to a year.
