Chances are, if you – or someone you know – grew zucchini this summer, you probably have a few still hanging around (the Buffalo Baking Examiner still has zucchini growing!). Here’s a twist on traditional zucchini bread, courtesy of QVC show host and cookbook author David Venable.
Chocolate Chip Zucchini Bread (adapted from QVC’s David Venable):
· 1-3/4 cup flour
· 1/2 teaspoon salt
· 1/2 teaspoon baking soda
· 1/2 teaspoon baking powder
· 1-1/4 teaspoon cinnamon
· 1/2 cup vegetable oil
· 1 cup sugar
· 2 eggs
· 2 teaspoons vanilla
· 2-1/4 cup grated zucchini
· 3/4 cup semi-sweet chocolate chips
Pre-heat oven to 325-degrees F. Lightly grease an 8” x 4” loaf pan.
In a bowl, combine flour, salt, baking soda, baking powder and cinnamon and set aside. In another bowl, combine oil, sugar, eggs and vanilla until well-blended, then gradually add the dry ingredients until well-combined. Fold in zucchini and chocolate chips, then pour batter into loaf pan.
Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. After removing from oven, allow to cool in the pan for approximately 20 minutes, then remove from pan and cool completely on rack.
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