Chocolate Chip Zucchini Bread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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âEvery summer my mother and I try to bake as many loaves of this bread as possible. Itâs hardâmy five children eat them as soon as theyâre cool enough. âBeth Sine, Faulkner, Maryland Ingredients:
3 cups king arthur unbleached all-purpose flour |
2 cups sugar |
3 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
3 eggs |
1 cup canola oil |
3 teaspoons vanilla extract |
2 cups shredded zucchini |
1-1/2 cups semisweet chocolate chips |
1 can (8 ounces) unsweetened crushed pineapple, drained |
Directions:
1. In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt and baking powder. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the remaining ingredients.
2. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
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