Chocolate Chip Zucchini Bread


 My brother’s lush backyard garden, which sprouted the above mammoth zucchinis, inspired me to make something with the vegetable while it is at the peak of the season.  While incorporating the zucchini into a nice fresh frittata would have been the healthy way to go, I was in the mood for baking and opted for something sweet.  I halved Paula’s recipe in order to make a single loaf, and omitted the pecans and orange zest.  Though it needed to bake much longer in my oven than Paula suggested, this was delicious!

Chocolate Chip Zucchini Bread:

  • 1.5 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup zucchini, grated
  • 2 cups semi-sweet chocolate chips (this was a few too many–next time I would use only 1 cup)

Preheat oven to 350 degrees.  Grease 9 x 5 inch loaf pan.  Sift together flour, salt, spices, and baking soda.

In a large bowl beat eggs until fluffy.  Add sugar and continue beating until blended.  Stir in oil, vanilla, zucchini and chocolate chips.  Stir in sifted ingredients.  Pour into greased loaf pan.

Bake for 50-65 minutes.  (Mine baked about 62 minutes.)  Remove from pan and cool.


Recipe adapted from Paula Deen’s recipe found here on


One Response

  1. Great way to use Zucchini! I used to work for the Feds in Washington D.C. and my boss would commute in from West Virginia every day. I know, crazy right, except that she alone had her own garden. So all summer long, she would bring us hand-picked tomatoes, fresh cucumbers, and best of all, homemade Zucchini bread. It was so good, so moist. I can’t believe I left that job without the recipe!

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