Have a giant zucchini and trying to figure out what to make with it? Well... I did!
My brother Matt was in Oregon visiting a friend, while he was away I received a text from him asking, “ If I fly this zucchini home would you like it to cook with?’ attached was a photo of this ridiculously large zucchini wearing sunglasses and a mustache… (yes, I know, how can you not love my brother?!) I laughed in response and said “sure” thinking there was no way he would ACTUALLY fly home with a GIANT ZUCCHINI!! Well, HE DID!! Once this giant gourd arrived I suddenly became puzzled with how in the world I would use it all! Especially since once a zucchini grows to that large in size their flavor tends to diminish and can became a little dry…
Then it hit me, chocolate chip zucchini bread!! Baking with Zucchini is a perfect way to add moisture to a baked good and creates a yummy texture! So I went to my favorite go to recipe for zucchini bread that I discovered last summer, I've tried changing it, but its best the way verybestbaking.com makes it! Simple and delicious!
1 ¼ cup all purpose flour
1 ¼ cup whole wheat flour
2 tsp. baking soda
½ tsp. salt
½ stick butter, softened
¾ cup granulated sugar
¾ cup brown sugar
¾ cup vegetable oil
1 tsp. vanilla extract
1 lb. zucchini, shredded (about 3 cups)
2 cups mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Butter two 8x4 inch loaf pans.
In a medium bowl, mix together all purpose flour, whole wheat flour, baking soda, and salt. Set aside.
In a large bowl, using a mixer, beat together butter, granulated sugar, and brown sugar until smooth and completely combined.
Add in eggs one at a time, making sure each egg is fully incorporated before adding the next egg. Beat in oil and vanilla.
Using a spatula, stir in flour mixture until just combined, do not over mix.
Fold in Zucchini and chocolate chips.
Divide this yummy mixture between loaf pans, bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean.