Continuing along in the season where we have to lock our cars, not to keep anyone from stealing them, but to keep people from leaving zucchini in it from their garden……
I received another 1 1/2 foot long zucchini from my friend Jut, so I decided to try to duplicate the zucchini bread that my neighbor gave me last fall. It’s delicious actually, and with 2 1/2 cups zucchini at least it is also better for kids than just sugar, flour, and chocolate chips.
3 eggs
2 cups sugar
2 cup vegetable oil
2 1/2 cups peeled, shredded zucchini (it’s easy to just shred on a cheese shredder, but if you prefer smaller pieces or no chunks at all, you could always use a Cuisinart)
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 tablespoon cinnamon
1/2 tablespoon vanilla
6 ounces miniature chocolate chips
Preheat oven to 325 degrees. Beat together eggs, sugar and oil. Add zucchini and mix well. Mix in remaining ingredients, except chocolate chips, which should be folded in last. Bake in 2 well-greased loaf pans for about one hour.You can double the recipe if you are trying to use up some monster zucchini. The bread freezes well, if by some miracle you have any left over. It’s also a great fall gift.
