Decatur Farms

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Zucchini Chocolate Chip Bread - even my picky kids eat this

Prep time 25 min * Cook time 40 min * need two 8x4 loaf pans

Ingredients
3 cups grated fresh zucchini (about 3-4 medium zucchini)
1 ½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
¼ teaspoon kosher salt
¾ cup butter melted
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 ½ cups mini semisweet chocolate chips
(I use dark chocolate)

Instructions
1. Preheat oven to 350F. Grease two 8x4-inch loaf pants. I use nonstick spray with flour. Set aside.
2. Place the grated zucchini in colander in the sink while you continue. Don't wring or squeeze the zucchini.
3. Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.
4. Add flour, baking soda, and cinnamon. Whisk in until just combined. Batter will be very thick at this point.
5. Stir in grated zucchini until just incorporated.
6. Add chocolate chips, and stir in until just combined.
7. Divide batter between prepared loaf pans.
8. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
9. Cool in pans for 10 minutes.
10. Run a butter knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.

Notes/Tips
Butter – melted, not HOT/boiling
Flour – to properly measure, sift or stir the flour first. Then, lightly spoon into the measuring cup and level. Packing in the flour will give you a dry and/or heavy loaf.
Chocolate chips – coat/toss the chips in with a little bit of of flour to keep them from sinking into the batter; add some on top when the batter is in the pan
Zucchini – don’t squeeze or wring any moisture from the zucchini; this helps keep the bread moist.
Stirring – the batter will be thick - if it's difficult to add in the zucchini, let it sit for about 5-10 min so it can soften. Then try again.
Baking – know your oven and baking elevation issues to consider - you might need to do adjust the time or foil your bread the last 10 min to prevent over browning. I'm at 5,420 feet and this recipe and cook time works great for me.

Pics - one with less chocolate and one with a lot more :)