Chocolate Chip Zucchini Bread

There no better way to celebrate the over abundance of zucchini like Chocolate Chip Zucchini Bread!

Prep time: 15 min.

Cook time: 1 hour

Ingredients:

3 cups shredded zucchini (2 to 3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 large eggs

3 cups all-purpose or whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ cup coarsely chopped nuts (optional)

¾ cup chocolate chips (definately NOT optional! I like to use semi-sweet)

Directions: Move oven rack to low position so that tops of pans will be in center of oven. Preheat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 ½ x 4 ½ x 2 ½ inches, 1 loaf pan 9 x 5 x3 inches, or 5 mini loaf pans with shortening.

Mix zucchini, sugar, oil vanilla and eggs in large bowl. Stir in remaining ingredients. Dived batter evenly between pans.

Bake 8 inch loaves 50-60 min., 9 –inch loaf 1 hour 10 min. - 1 hour 20 min., mini-loaf pans 40-50 min., or until toothpick inserted in center comes out clean. Cool 10 min. in pans on wire rack.

Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Options:

Cranberry Bread: Omit zucchini, cinnamon, cloves, and chocolate chips. Stir in ½ cup milk and 2 teaspoons grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter. Bake 1 hour to 1 hour 10 min.

Pumpkin Bread: Substitute 1 can (15 ounces) pumpkin (not pumpkin pie mix) for the zucchini.