Okay. I have found that making a loaf or two (or 8) of any type of bread will tame the natives for early morning grazing.
Yes, I said grazing in regards to my children.
You do not live with these young people . . . you have no idea how much they eat! Holy Cow!
So I have a small garden (4th year this year) out in the back yard and I was checking for anything edible. I found the largest zucchini I have ever seen! I kid you not, this thing was gigantic!! (So huge in fact that I ended up making 6 loaves of this bread from this ONE zucchini!!!)
I have been wanting to try chocolate chip zucchini bread for a while but was always apprehensive because of what my children would think. I did not want to go through the hassle of making it then have it go to waste because they hated it. (Normally this never happens, but there is a first time for everything, right?!)
So I got up super early the other morning and got a jump on making the bread before anyone was up. I know, a bit on the sneaking side, but hey, I needed to use this monster zucchini before it went bad!
I internet searched and found a recipe, yep, you guessed it, I amended it to suit my needs (and ingredients on hand!).
This recipe makes 2 loaves of bread. You will need at least 2 9 x 5 pans (or it will take a really long time to make).
- 3 cups all purpose flour (I used bread flour, that’s all I had on hand)
- 1/2 teaspoon baking powder
- 1 teaspoon salt (I used sea salt)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (I used freshly grated)
- 1 teaspoon baking soda
- 3 large eggs
- 2 cups granulated white sugar
- 1 cup of applesauce
- 1 tablespoon of almond oil
- 2 teaspoons of orange extract
- 2 cups of grated zucchini
- 2 cups of semi-sweet mini chocolate chips
Preheat your oven to 350 degrees F. Grease or butter your loaf pans.
Grate your zucchini and set aside.
In a large bowl put your flour, baking powder, salt, baking soda, cinnamon, nutmeg and whisk together well.
In another large bowl beat your eggs until light and fluffily. Add in sugar and continue beating until well blended. Add in your applesauce, almond oil, extract, zucchini, chocolate chips and mix. Add in your dry ingredients and mix well.
Pour into your prepared loaf pans. Bake for 65 minutes (1 hour and 5 minutes) according to my clock and oven. Bread is down when a toothpick inserted comes out clean.
Cool on cooling rack for 15-20 minutes, remove from pans and cool completely.
Slice and enjoy this incredibly moist and oh so yummy bread!
By the way, my kids LOVE this bread and so far have eaten 3 of the 6 loaves I was able to make!
Recipe amended from Paula Dean’s recipe that I found in my online search.
Did you try this incredible bread? DO you change your recipe at all? I’d love to hear from you, so leave a comment!
In His Grace.
Recipe shared with:
In His Grace.